My best friend makes this for game day and the pan is always licked clean. Just 5 ingredients!

This oven baked 5-ingredients buffalo chicken bubble up is the kind of game day dish that disappears before the fourth quarter. My best friend started bringing this to our small-town football gatherings years ago, and I swear the pan is always scraped clean, right down to the last saucy biscuit corner. It’s a simple Midwestern-style casserole at heart: pantry biscuits, tender chicken, a creamy buffalo sauce, and a blanket of melted cheddar. No fancy steps, no fussy ingredients—just honest comfort food you can stir together in a few minutes and slide into the oven until it’s golden, bubbly, and irresistible.

Serve this bubble up piping hot right out of the casserole dish with a big spoon and sturdy plates—folks will come back for seconds. It pairs nicely with crisp celery and carrot sticks on the side, plus a bowl of ranch or blue cheese dressing for drizzling. Add a simple green salad or a tray of cut-up raw veggies to balance the richness, and maybe a bowl of potato chips or pretzels for extra crunch. For game day, I like to set it out with cold beer, iced tea, or lemonade so everyone can help themselves while they cheer.

Servings: 6

2 cups cooked shredded chicken (about 2 large chicken breasts)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a bit of oil or nonstick spray so the biscuits don’t stick.

In a large mixing bowl, stir together the buffalo wing sauce and ranch dressing until smooth and well combined. This makes a creamy orange buffalo sauce.

Add the cooked shredded chicken to the bowl and toss until every piece is coated in the creamy buffalo sauce.

Open the can of refrigerated biscuits. Using a sharp knife or kitchen scissors, cut each biscuit into 6 to 8 small pieces. Gently separate them so they don’t clump together.

Add the cut biscuit pieces to the bowl with the buffalo chicken mixture. Gently fold everything together until the biscuit pieces are evenly coated and the chicken is distributed throughout.

Spread the mixture evenly into the prepared 9x13-inch baking dish, making sure the biscuit pieces are in a fairly even layer so they bake up golden and bubbly.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top, reserving the remaining 1/2 cup for later.

Bake, uncovered, in the preheated oven for 25 to 30 minutes, or until the biscuits are puffed, the edges are bubbling, and the top is starting to turn golden brown.

Carefully pull the pan out of the oven and sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Return the dish to the oven and bake for another 5 to 10 minutes, until the cheese is fully melted and the biscuits are deep golden brown and cooked through in the center.

Let the casserole rest for about 5 minutes before serving so the sauce settles a bit. Serve warm, scooping down to the bottom so everyone gets biscuit, chicken, sauce, and melted cheese in each spoonful.

If you like things spicier, use a hotter buffalo sauce or add a few dashes of cayenne to the buffalo-ranch mixture. For a milder version, choose a mild buffalo sauce and increase the ranch dressing slightly while reducing the buffalo sauce a bit to taste. You can swap ranch dressing for blue cheese dressing if you like that classic wing flavor. A Mexican-style twist works nicely too: use pepper jack cheese instead of cheddar and sprinkle a little taco seasoning into the sauce. If you don’t have cooked chicken on hand, a store-bought rotisserie chicken makes this even easier—just pull the meat off the bones and shred. For smaller gatherings, halve the recipe and bake it in an 8x8-inch dish, checking a few minutes early. To make ahead, assemble the casserole up to the point of baking, cover, and refrigerate for up to 8 hours; add a few extra minutes to the bake time if it goes into the oven cold. Leftovers reheat well in a low oven, covered with foil to keep the biscuits from drying out.