Reviewed: Apr. 19, 2012

This is good as a beginning recipe. (Which is a good thing!) I added red onions when I cooked my chicken. I also cooked my chicken buffalo style with some seasonings and a little hot sauce. This means I didn't have to add the 3 tablespoons of hot sauce since there was some left in the pan. I also used Filo dough since it was on sale this week and it came out fantastic with 5 sheets!

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Reviewer:

Arianna-Banana

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

Not great, we made two versions. A less spicy for my mom and a spicy version for the whole family. Overall a good after football party fingerfood.

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3 users found this review helpful

Reviewer:

Themaskedone

Home Town: Sheridan, Wyoming, USA

Living In: Bozeman, Montana, USA

Reviewed: Nov. 27, 2011

Was okay not fantastic

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Reviewer:

Laura D.

Cooking Level: Intermediate

Reviewed: Sep. 2, 2011

This was so easy to make- I subbed the pastry sheets for pizza dough, though, and added extra hot sauce. The chicken was cooked in hot sauce, as well sprinkling some hot sauce on the top of the stromboli before cooking it. It turned out amazingly well. We will definitely be having this again!

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Reviewer:

Taryn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 14, 2011

I love buffalo sauce and this was just amazing. A burst to the taste buds.

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Reviewer:

wendy

Reviewed: Aug. 9, 2011

very good. only problem with the shredded chicken was that it made it abit too much filling. also, it is excellent with the cubed chicken...., my family loved it.

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Reviewer:

Austin Faust

Reviewed: Jun. 12, 2011

Made this for dinner a while back, much better than the same recipe that i found by a well known chef. Also works well with bbq sauce.

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4 users found this review helpful

Reviewer:

MeghanJean

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Nebraska City, Nebraska, USA

Reviewed: Mar. 27, 2011

Very tasty! I served it for a card party I had, and everyone loved it. I did have to bake it for almost an hour because the bottom was doughy. Possibly could have been because I made it early in the day and then refrigerated it before baking?

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11 users found this review helpful

Reviewer:

JOEYNROY

Cooking Level: Intermediate

Living In: Janesville, Wisconsin, USA

Reviewed: Feb. 7, 2011

As-is, the recipe gets a 4. With the suggestion from another site of adding celery and carrots cooked in butter, the recipe gets a 12. I also used pizza crust (thin crust) just because that is what I've done before.

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15 users found this review helpful