Chicken Bacon Ranch Biscuit Bombs from @sliceofjess

Yield 12 Pieces

Author Slice of Jess-Changing the Way You Eat, Once Slice at a Time

Prep time

25 Min

Cook time

20 Min

Total time

45 Min

12 Springer Mountain Farms Fully Cooked Breaded Chicken Breast Chunks, cooked and chopped
12 bacon slices, cooked and chopped
Cooking spray, for greasing the muffin tin
12 refrigerated biscuits
1/2 cup ranch dressing
8 oz Monterey Jack cheese, shredded
2 tablespoons fresh parsley, chopped

Preheat oven to 350°F.
Cook the chicken and bacon according to package directions.
Spray a 12 count muffin tin with cooking spray.
Separate each biscuit in half, horizontally.
Place one half in each muffin cup, and set the other half aside on a plate.
Mix together the chopped chicken, bacon, and ranch in a large bowl.
Add a spoonful or two of the mixture on each biscuit half in the muffin tin.
Sprinkle chicken mixture with the shredded cheese and top with the reserved half of biscuit.
Make sure to press down the sides to ensure they semi-seal.
Bake at 350°F for 15-20 minutes.
Allow to cool slightly, remove each one from the muffin tin and sprinkle with fresh parsley.