Are you looking for a fresh new recipe to enjoy while watching the big game? Buffalo Chicken Cheesy Bread is the comfort food mashup of your dreams! This recipe combines fluffy, crusty bread with a rich, gooey Buffalo chicken filling. Combining everyday ingredients, like chicken, with my zesty, premium rubs and seasoning blends knocks this dish out of the park! The cheesy bread is smoked on the Recteq 700, giving it just the right hint of BBQ flair. Buffalo Chicken Cheesy Bread comes together fast, making it the obvious choice for game days, family dinners, or even a late-night snack. Serve it on its own, or pair it with another one of my game-day recipes for a buffet-style feast! With a recipe this good, you can’t go wrong.

Buffalo Chicken Cheesy Bread | Heath Riles BBQ

This recipe is full of fun customization options, starting with how you serve it! You can do as I did and create a large boat shape to use as a “dip bowl.” If you go this route, serve the Buffalo Chicken Cheesy Bread with carrots, celery, and bread slices. Or, you could cut the loaf in half and create a toasted sandwich. 

You can also play around with the filling, adding hot peppers, extra Buffalo sauce, green onions, or various types of cheese to create your ideal recipe. The sky’s the limit!

The Ingredients

With under 10 ingredients, you can create a delicious dish bound to please any buffalo chicken fan! Here’s what you need to add to your shopping cart. 

• Chicken. For this recipe, you can use canned chicken, rotisserie chicken, or any cut of chicken cooked and shredded. For best results, season the meat with Heath Riles BBQ Chicken Rub!
• Cream cheese and sour cream. I used cream cheese and sour cream to create a creamy base with the perfect texture. Be sure to soften your cream cheese for easy mixing.
• BBQ Bob’s Mighty Mitch’s Wing Sauce. This one-of-a-kind wing sauce comes from my good buddy, BBQ Bob. It’s a great addition to pork chops or pulled pork! With a hint of honey, this sauce is unlike anything you’ve ever tried. 
• Shredded cheese. I chose a blend of cheddar, Gruyere, and Gouda cheese. This gave the filling a traditional gooey cheesy center and a rich, deep flavor.
• Heath Riles BBQ Buffalo Seasoning. This Buffalo seasoning is a must-have for any kitchen. It's great on chicken wings, dips, shrimp, and more. You can even add a dash to popcorn!
• Bread. French bread created a sturdy base for the filling. I love this bread because the outside gets crisp while the inside stays tender! You can also use a loaf of sourdough or even a baguette. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

• Pellet grill/smoker. The Buffalo Chicken Cheesy Bread smoked to perfection on the Recteq 700. I’m still learning the ropes of this pit, but I am pleased with the results so far. Recteq is an excellent option for those who love incorporating new technology with timeless cooking techniques. With a custom app, Recteq helps home chefs keep an eye on their food even when doing something in another room!
• Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets, my charcoal of choice, whether at home or competing. The company uses pure ingredients that burn hot and fast. Royal Oak is the best fuel for creating delicious appetizers, steaks, or ribs. 

The Process for Making Buffalo Chicken Cheesy Bread

The recipe card and video provide a visual demonstration of this cook. For now, here’s the short story of how this recipe came together. 

1. Fire up the grill. I stoked the Recteq 700 with Royal Oak Charcoal Hardwood Pellets and fired it up to 325℉.
2. Hollow the bread. I carefully sliced the top off the French bread (lengthwise), then scooped out the inside, creating a boat shape. 
3. Prep the filling. To make the Buffalo Chicken Cheesy Bread filling, I placed the shredded chicken, cream cheese, sour cream, BBQ Bob’s Mighty Mitch’s Wing Sauce, and shredded cheese in a large bowl and mixed until smooth. Then, I added Heath Riles BBQ Buffalo Seasoning and mixed until well incorporated. 
4. Stuff the bread loaf. I laid the hollowed-out bread on a baking tray, then added half the filling to the bread bowl, followed by a sprinkle of shredded cheese. Next, I added the rest of the filling and topped it with a little more cheese.
5. Start cooking. I didn’t want the bread to get crisp before the filling had a chance to cook, so I wrapped aluminum foil around the bottom and sides of the loaf. This creates a protective “boat” shape that lets everything cook simultaneously. I set the aluminum foil-covered Buffalo Chicken Cheesy Bread on the Recteq 700 and let it cook for 1 hour and 15 minutes. At this point, my bread was at 175℉. The only thing left was to take it off the pit and let it cool!

The Results

My Buffalo Chicken Cheesy Bread came off the pit with the perfect combination of crusty bread, seasoned chicken, and gooey cheese. This is one recipe that will become a fan favorite in your circle!

Storing Leftovers

You can store leftover Buffalo Chicken Cheesy Bread in the fridge for up to three days or freeze it for up to three months. Keep in mind that once reheated, the texture may be different if cooked from frozen. 

Equipment and Tools

Recteq 700, Royal Oak Charcoal Hardwood Pellets, mixing bowls, disposable cutting board, aluminum foil, ThermoWorks Thermapen ONE.