When you combine the words buffalo chicken and appetizers, you know it means something delicious is coming your way. True to their name, Buffalo Chicken Appetizers, aka Buffalo Chicken Phyllo Cups or Buffalo Chicken Bites, are all that and more.
Crispy phyllo shells filled with tender chicken mixed with cream cheese, buffalo sauce, scallions, and cheddar cheese are topped with blue cheese. They are then baked and ready to devour in just 20 minutes.
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Why I love this recipe and you will too:
- Like this recipe for Buffalo Chicken Thighs, there are only a few simple pantry ingredients and easy steps to buffalo bliss.
- Like my recipes for Cranberry Brie Bites and Bourbon Pecan Brie Bites, which are also made in phyllo shells, these Buffalo Chicken Appetizers can be assembled and frozen. Then, when you are ready to serve them, bake them.
- It’s the perfect easy-to-make appetizer. And, just like my recipe for Buffalo Chicken Dip and Hot Honey Chicken Wings, I have yet to serve it when someone doesn’t want the recipe.
Ingredient notes:
- Phyllo Shells: A fantastic convenience food that makes this recipe so easy. Sometimes called filo or phyllo cups, you can find them in the freezer section of your grocery store. Usually, they are next to the frozen pie shells and other frozen pastries.
- Shredded chicken: I usually use leftover chicken, but you can also use rotisserie chicken or cook your own.
- Cream cheese, cheddar cheese, and buffalo sauce: All standard ingredients in buffalo chicken dip.
- Green onion and blue cheese crumbles: Give you the taste of buffalo chicken dip in a crispy, tasty bite-size package.
Specific amounts are listed in the recipe card below.
How to make Buffalo Chicken Appetizers aka Buffalo Chicken Bites:
- Preheat the oven to 350°F.
- Arrange the phyllo shells on a large baking sheet lined with parchment paper.
- In a medium bowl, mix the chicken, cream cheese, cheddar, buffalo sauce, and green onions until well combined. Make sure no large chunks of cream cheese remain.
- Spoon the chicken mixture into the phyllo shells. Top each cup with a quarter of a teaspoon of blue cheese crumbles.
- Bake for 10-15 minutes or until the mixture is bubbling. Let the filled shells cool for a few minutes and serve warm or at room temperature.
Serving suggestions:
- I often serve these Buffalo chicken phyllo shells as a light main dish for dinner or lunch, along with my Classic House Salad.
- If I am serving them as an appetizer, I like to pair them with my Hot Corn Dip, and Pimento Cheese Spread with crackers, and Creole Shrimp Toast. A glass of my Summer Rose Sangria would round things out nicely.
Recipe variations:
- Cooked shrimp can be substituted for the chicken.
- A sheet of phyllo dough can be substituted for the premade shells. To do this, you must first cut the phyllo dough into small 3×3′ squares, spray them with non-stick baking spray, and bake them in a mini muffin pan at 350°F for 6 minutes.
- Finely chopped celery or chives can be substituted for the scallions.
- If you want a healthy variation, try my Buffalo Chicken Zucchini Boats.
- If you like everything buffalo, like I do, you should also check out these chicken sliders.
How to store leftovers:
- For the best taste and texture, I recommend only baking the number of appetizers you think will be consumed after making them.
- Leftovers can be stored in airtight containers in the fridge for up to four days and reheated in the oven, but the shells will be soft and not crispy. I do not recommend reheating in the microwave.
Recipe FAQs:
On a heat scale of 1-10, they are about a 4 or 5. If you want to reduce the heat, reduce the buffalo sauce you add. If you want to increase the amount of heat, add a bit more buffalo sauce.
There are two ways to make Buffalo chicken appetizers ahead. The first is to make the chicken mixture up to 24 hours ahead, stuff the shells, and bake them right before serving. You can also freeze the chicken mixture, then thaw and use it.
The other method, which is what I do and recommend, is to assemble them, freeze them in the plastic tray the shells came in, and then bake them right before serving. The advantage of this method is that you can bake the amount you need and save the rest for another time. I almost always have some in the freezer ready to pop in the oven.
Sharon’s tips:
Make sure that your cream cheese is at room temperature so it will easily combine with the other ingredients without lumps.
Save the tray that the phyllo shells come in. It is great to use when freezing them.
More make-ahead appetizer recipes:
Here is a link to all of my appetizer recipes if you need more menu ideas.
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Buffalo Chicken Appetizers aka Buffalo Chicken Bites Recipe
Ingredients
- 30 baked phyllo shells 2 (1.9 ounce packages)
- 1 cup shredded chicken about one chicken breast, I usually use leftover chicken
- 4 ounces cream cheese at room temperature
- ⅓ cup shredded cheddar cheese
- ¼ cup buffalo sauce
- 2 tablespoons minced scallions
- 3-4 tablespoons blue cheese crumbles
Instructions
- Preheat the oven to 350°F.
- Arrange the phyllo shells on a large baking sheet lined with parchment paper.
- In a medium bowl, mix the chicken, cream cheese, cheddar, buffalo sauce, and green onions until well combined and no large chunks of cream cheese remain.
- Spoon the chicken mixture into the phyllo shell. Top each stuffed shell with a pinch of blue cheese crumbles.
- Bake for 10-15 minutes or until the mixture is bubbling. Let cool for a few minutes and serve warm or at room temperature.
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