Buffalo Chicken Monkey Bread

This post brought to you by Hormel Foods, LLC.. The content and opinions expressed below are that of The Suburban Mom.

Earlier this summer I posted my new favorite party dip – Buffalo Chicken Dip. It was a friend’s recipe, and I became obsessed with it. As in, “Who wants to throw a party so I have an excuse to eat make Buffalo Chicken Dip.” Well, now I have one upped my friends recipe and taken the obsession to a whole new level, a level that takes ordinary dinner rolls to extraordinary. Introducing Buffalo Chicken Monkey Bread or Buffalo Chicken pull apart bread, depending on what you want to call it. 

No, this is not a cinnamon roll Monkey Bread with buffalo sauce. I just used the Monkey Bread idea to make this pull apart Buffalo Chicken Monkey Bread. (I borrowed the bunt cake pan from a friend, and when I told her what I was making she was very confused.) 

If you like buffalo sauce, this is the recipe to make. And it is still really simple.

Confession, I had this idea in my head. But having never cooked in a bunt pan there was part of me that was afraid of what the end result would look like when I flipped it over. Luckily, it is even prettier than in my head. It looks super fancy, but it takes no skill, anyone can make this. 

Buffalo Chicken Monkey Bread

Ingredients

• 1 10 oz can of Hormel chunk chicken
• 1 cup Frank’s buffalo sauce
• 2 cans of Pillsbury biscuits
• 4 oz cream cheese (softened)
• 2 table spoons of ranch dressing

Directions

Preheat the oven to 375. Toss the Hormel chunk chicken in 3/4 cup buffalo sauce. 

Use your hands to flatten, pull and stretch the biscuits into larger circles. Spread a layer of cream cheese on the biscuit.

Place a heaping spoonful of the buffalo chicken in the middle. Pinch the edges up sealing the cream cheese and buffalo chicken inside.

Don’t worry if some leaks out, mine did too.

Continue filling all 14 biscuits. 

Drizzle the remaining 1/4 cup of buffalo sauce inside the button of a greased bunt pan. Drizzle two tablespoons of ranch on top of the buffalo sauce. 

Place each of the 14 biscuits (pinched sides up) inside the bunt pan. (I did a layer of seven with seven more on top.)

Bake in the oven for 20-25 minutes until top starts to brown a little.

Allow to cool for 5-10 minutes. Then set a serving plate on top of the bunt pan upside down and invert the bunt pan. The Buffalo Chicken Monkey Bread should slide right out. 

Serve warm with a small bowl of ranch for dipping. 

Tip – If you have leftovers, reheat in a toaster oven. YUM!

This Buffalo Chicken Monkey Bread was such a success, now I keep thinking about what else I can put inside monkey bread! There will be no more plain biscuits in this house, from now on dinner is served with monkey bread.

Hormel Chunk Chicken

For this recipe I used Hormel Chunk Chicken, made of Hormel Premium Chicken Breast it is the easy way to add great-tasting, satisfying protein to meals. Like protein in bread!

Hormel Foods offers a variety of meat products including Always Tender meets, Lloyd’s meats, Refrigerated Entrees, Hot Sandwich Means and more — all designed to help make dinner night easier. For more dinner inspiration check out the Hormel Easy Recipe Ideas. And get even more inspiration plus coupons and savings to your inbox when you sign up for the Hormel Newsletter.

Make dinnertime something awesome with Hormel and a Buffalo Chicken Monkey Bread.

 

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