Wednesday, January 30, 2013

Buffalo Chicken Rangoon

Made By: Ryan Noelle     January 30, 2012

I'm going to make this really, really simple.  Buffalo Chicken + Crab Rangoon - Crab = Buffalo Chicken Rangoon. :)  These are the perfect little, spicy, chicken filled, crispy treats to eat while watching football.  I guarantee if you make these no one will complain!

WARNING:  make a lot, they get gobbled up very fast!

Made in a muffin tin and baked!!!

 Healthy Tidbits:  High in Niacin, Selenium and Protein

Servings:  18  Size:  1 rangoon  Calories:  84  Fat:  2g  Carbs:  6.8g  Protein:  8.2g  Sugar:  0.8g  Sodium:  124mg


  • 3 chicken breasts, about 3 cups
  • 3/4 cup Buffalo Wing Sauce (I used Whole foods, Wing Time in medium.)
  • 1 stalk celery
  • 1/4 cup feta cheese
  • 9 Phyllo Dough Pastry Sheets;  you will use 3 sheets cut in half and then thirds. x3 so 18 total.

Buffalo Chicken Mixture. 

How to fill the muffin tin with phyllo dough and buffalo chicken mixture.  

Get Cooking:
Preheat oven to 350.  Boil the chicken on the stove in a pot full of water for 20 minutes.  Basically until the chicken is fully cooked.  Next, take the chicken and shred with two forks and place in a bowl.  To the chicken add the 3/4 cup buffalo sauce. (Use 1/4 cup buffalo sauce with 1 chicken breast...)  Add the celery and feta cheese.  Mix all of these ingredients well.  Take 3 sheets of thawed phyllo dough and cut in half lengthwise.  Now cut both of those rectangles so you get 3 from each.  So a total of 6 squares. Look at chart to the left. You will do this 3 times.  place the square of three sheets into a muffin tin.  Fill the phyllo dough with your buffalo chicken mixture.  Fold the corners over the filling.  Fill the muffin tin.  Place in oven and bake for 15 minutes.  Take out and enjoy! Yum, Yum!

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