Crack Chicken Biscuits Recipe – super easy to make and tastes great! Chicken, cheddar, bacon, and ranch dressing stuffed into buttermilk biscuits and baked in a muffin tin. Great for gameday parties or an easy lunch or dinner. The whole family gobbled these up!
Preheat oven to 350ºF. Spray a regular muffin pan with nonstick cooking spray.
In a large bowl, stir together cooked chicken, cooked bacon, ranch dressing, and 1 cup shredded cheddar cheese.
Open a can of refrigerated biscuits. Separate biscuit dough into 10 biscuits. Using a rolling pin, roll each biscuit into a large circle. Firmly press dough in the bottom and up the side of each muffin cup.
Spoon the chicken mixture into the biscuit cups. Top each biscuit with the remaining ¼ cup of grated cheese.
Bake in a preheated oven for 17 to 20 minutes, until the biscuits are golden brown. Sprinkle with dried parsley.
Notes:
I use the smaller canned biscuits as opposed to the larger Grands! Biscuits.
Look for one 10-count (12-oz) can or two 5-count (6-oz) cans.
Can use any variety: flaky biscuits or buttermilk biscuits work fine.
I use rotisserie chicken in this recipe. You can use any cooked chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
Can Chicken Biscuits be made in advance? Yes! You can assemble the biscuit cups ahead of time store in the fridge until you are ready to bake.
Can Crack Chicken Biscuits be frozen? Yes! Bake the biscuits and cool completely. Transfer the biscuits to a freezer bag and store them in the freezer for up to 3 months.