BBQ Chicken Cupcakes Recipe
I hope everyone had a great Thanksgiving yesterday! Now that we got that out of the way, we can move on to football! More specifically, the Iron Bowl! The biggest Football Friday of the year! Tomorrow Auburn and Alabama will play each other. The winner walks away with major bragging rights for the next 365 days.
These BBQ Chicken Cupcakes are perfect for watching the game. They are also super easy to make. I wanted something easy since we cooked all week getting ready for Thanksgiving. I also didn’t want to have to do a lot of clean up. I put my InSinkErator Evolution Excel Garbage Disposal to the test this week cleaning up our holiday meal! (It did great by the way!)
You can mix up the filling today and fill and bake the “cupcakes” tomorrow morning. I used rotisserie chicken in this recipe, but you swap the chicken for some of your leftover Thanksgiving turkey. Either way, the BBQ Chicken Cupcakes will be great!
BBQ Chicken Cupcakes
12 cupcakes (serves 6 as main dish)
- 2 cups cooked chicken, chopped (can use leftover turkey)
- 1 cup shredded cheddar cheese
- ½ cup BBQ sauce
- 1 can refrigerated pizza dough
- ½ cup French fried onions
Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.
Remove dough from can; press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Combine chopped chicken, cheddar cheese and BBQ sauce. Divide mixture between muffin pan cups. Top with French fried onions.
Bake 15 to 18 minutes, or until golden brown.