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Buffalo Chicken Broccoli Cheddar Bites

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If there could be a perfect football food, these buffalo chicken cheddar bites would be it. Although, no need to like football to enjoy them, I’ll gladly pop a few back without the tv on!

If there could be a perfect football food, these buffalo chicken cheddar bites would be it. Although, no need to like football to enjoy them, I'll gladly pop a few back without the tv on!

There’s precisely one sport I actually enjoy watching.

Hockey.

As someone who can pretty much just go straight when it comes to skates + ice, I’m mesmerized by hockey players.

I also think it’s hilarious that it’s just perfectly acceptable to break out into a full on brawl just because someone got too close to your goalie.

And then you go sit in a box for 5 minutes for “fighting” like you’re a 2 year old in a timeout.

They should make them apologize and hug each other afterwards too.

The only problem with hockey?

The Stanley Cup just doesn’t elicit the same dedication America has to epic finger foods like the Super Bowl does.

It might be the only thing football does right in my opinion, the food.

If there could be a perfect football food, these buffalo chicken cheddar bites would be it.

HOW TO MAKE BUFFALO CHICKEN CHEDDAR BITES

These bites are a super simple dump, roll into balls and bake kind of appetizer. Gotta love that!

You’ll need these ingredients to make the buffalo chicken bites:

  • cooked shredded chicken (a leftover rotisserie chicken is perfect for this)
  • cooked white rice
  • cooked finely chopped broccoli (use frozen broccoli if needed and cook it quickly in the microwave)
  • grated cheddar cheese
  • buffalo sauge
  • an egg
  • plain Greek yogurt
  • almond meal/flour
  • panko breadcrumbs
  • salt & pepper

Combine all those ingredients in a large bowl. Stir until everything is completely mixed together. 

Scoop out about 1 1/2 – 2 tablespoons of the mixture and roll into balls with clean hands. Place each ball in a greased mini muffin tin.

Bake the chicken cheddar bites at 350°F for 15-18 minutes until they start browning on the tops.

Let them cool for a few minutes in the muffin tin before popping out with a fork (a few may stick slightly if cheese has melted out while cooking).

Serve the buffalo chicken bites with the dipping sauce while they’re warm out of the oven.

If there could be a perfect football food, these buffalo chicken cheddar bites would be it. Although, no need to like football to enjoy them.

These bites are the perfect game day food.

They’ve got the buffalo sauce vibe everyone loves while watching the game, melted cheese and a good dipping sauce. 

But, sneakily, they’re also packed with a bit of nutrition from the broccoli and Greek yogurt.

Can’t beat that!

So, if I’m gonna be forced to watch the stupid “big” game this Sunday, you can find me by the tray of these buffalo chicken cheddar bites, face planted into buffalo chicken goodness.

Or, maybe these Cranberry Cheddar Sausage Bites because they’re my runner-up favorite game-day appetizer. Just as simple to make and equally delicious!

Love this recipe for buffalo chicken broccoli cheddar bites?

Try these other game-day appropriate appetizer recipes:

Italian Spiced Eggplant Fries
Maple Bacon Wrapped Brussels Sprouts 
Spicy Hummus Stuffed Roasted Potato Cups
Buffalo Chicken Triscuit Nachos
Buffalo Hummus Chicken Waffle Bites

Buffalo Chicken Broccoli Cheddar Bites

Buffalo Chicken Broccoli Cheddar Bites

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

If there could be a perfect football food, these buffalo chicken cheddar bites would be it. Although, no need to like football to enjoy them, I'll gladly pop a few back without the tv on!

Ingredients

  • 1 1/2 cups shredded cooked chicken
  • 1/2 cup cooked white rice ("sushi" rice is best)
  • 1/2 cup cooked, finely chopped broccoli florets
  • 3/4 cup grated sharp cheddar cheese
  • 1/3 cup buffalo sauce
  • 1 egg
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons almond flour/meal
  • 1/4 cup panko breadcrumbs
  • salt & pepper, to taste

For the Dipping Sauce

  • 1 ripe avocado
  • juice of 1/2 a lime
  • 2 tablespoons plain Greek yogurt
  • salt & pepper

Instructions

  1. Preheat oven to 350 degrees and grease a mini-muffin tin with baking spray.
  2. Combine all the ingredients in a large bowl and mix together with a spatula until incorporated.
  3. Scoop out about 1 1/2 - 2 tablespoons and roll into a ball. Place in mini-muffin tin.
  4. Bake for 15-18 minutes until set and starting to brown on top.
  5. Remove from the oven, let cool for a few minutes before removing from the tray, using a knife or fork to help pop them out as some of the cheese may have stuck to the tin.
  6. Serve warm with the dipping sauce and garnish with green onions.

For the Dipping Sauce

  1. Combine all ingredients in a food processor and process until smooth.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

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srah222

Monday 13th of June 2016

Hi, I was wondering how many this recipe made?

Bhavana

Wednesday 1st of June 2016

Why do we need rice here? I'm trying to make it Low Carb, Can I substitute it with anything else or leave it off?

Running to the Kitchen

Wednesday 1st of June 2016

The rice helps bind. You could try riced cauliflower instead, just make sure any excess water is squeezed out. Haven't tried it so can't say for sure that it would work as well.

Ashley m

Thursday 26th of March 2015

Found this recipe on Pinterest and love it! I even turned it into into a casserole so we could have it as a meal. For the casserole, I just added extra rice and broccoli and took out the flour. Delicious! Thanks for sharing it :)

Running to the Kitchen

Thursday 26th of March 2015

So glad to hear! Love it when people put their own spin on a recipe, the casserole is a great idea!

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