I. Love. Buffalo. Chicken.
I accidentally invented this dish, and it got a round of compliments from the whole family, ages 5-55.
3 cups (or so) cooked chicken meat
This is a great time to use left-overs
One tube of crescent roll dough
8 oz cream cheese
2-3 Tablespoons of Frank's Hot Sauce
1 cup of finely shredded Sharp Cheddar Cheese
Bring the cheeses to room temperature, and stir in the Frank's. If your chicken is cold, heat the cheeses up a bit in the microwave and then stir in the chicken until it's all sticky and well combined.
Grease a 9x9 glass casserole dish, flatten the chicken out in a single layer, unroll the crescent roll dough on top, and bake in a 350 degree oven for 11-13 minutes, or until the dough is golden brown.
If you started with cold chicken, you may want to heat it up a bit in the oven before you put the crescent roll dough on top.
I didn't add a layer of corn and peas, because we had a righteous Kale Salad at the table that night. Next time, I'm adding the veggies between the chicken and the dough.