When I’d stay home from school, a Chicken Bacon Ranch Hot Pocket was always on the menu for lunch. Here’s by biscuit spin on a childhood fav!
I love this nostalgic flavor combination. It’s hearty, melty, savory, and just plain ‘ol delicious. Both kids and adults enjoy them, so make sure to whip up a batch during your next family gathering, for sleepovers, or serve them with a side salad for dinner. They’re easy to make since they utilize refrigerated biscuit dough, and they come together in about 30 minutes. If you like this recipe, go ahead and try these Inside Out Cheesy Sausage Biscuits, My Grandma’s Super Easy Recipe for Bierocks , or this Protein Packed Grated Egg Biscuit! They’re all spectacular, I promise.
WATCH ME MAKE THESE ON THE GRAM!
INGREDIENTS YOU’LL NEED:
BISCUITS: I opt for Grand’s Flakey Layered Biscuits for this recipe, as they’re easy to tear in half… which will save you on time because there’s no stuffing involved!
CHICKEN: We always have a bag of Springer Mountain Farms Chicken Chunks in our freezer. I like the crunchy element they add to this recipe. Of course, you could also use leftover rotisserie chicken, cooked chicken breasts, or thighs. Just make sure to chop whichever you use into bite-sized pieces.
BACON: I like to use a thinner cut in this recipe, as it’ll become more crispy when cooking. Just like the chicken, make sure to chop the cooked bacon into tinier pieces.
RANCH: This adds that creamy consistency that pairs so well with the combo of chicken and bacon.
CHEESE: This helps everything stick together. I like using Monterey Jack, but feel free to swap it out with cheddar, mozzarella, pepper jack, or whatever you enjoy most.
ITALIAN PARSLEY: While this isn’t mandatory, it gives the finished dish a pop of color and freshness.
LEFTOVERS AND FREEZER INSTRUCTIONS:
Keep leftovers in a sealed container in the refrigerator for up to 3 days. They’re easy to warm back up, I like reheating mine in the air fryer or oven. About 10 – 15 minutes at 350F should do the trick.
Sometimes I’ll double the batch and make extras to freeze for later. Simply allow the biscuits to cool to room temperature, and then place them in a sealable freezer bag. They’ll last in the freezer for a month. To reheat, place the biscuit in the microwave, air fryer, or oven. Times may vary.
MORE CHICKEN RECIPES YOU’LL LOVE:
Healthy Chicken Salad with Crunchy Apples
The Best French Onion Chicken Salad
Creamy Mushroom Ramen with Brown Butter Chicken
Cobb Salad Grilled Chicken Sandwiches
Incredibly Yummy Buffalo Chicken Meatballs
Ramen Chicken Salad with Mandarin Oranges
Jalapeño Poppers Stuffed with Cheesy Chicken
Crispy Air Fryer Katsu Chicken
Air Fryer Crack Chicken Egg Rolls
Super Crispy Lemon Pepper Chicken Cutlets
VIEW ALL RECIPES BY CLICKING HERE!
- 12 Springer Mountain Farms Chicken Chunks, cooked and chopped
- 12 Bacon Slices, cooked and chopped
- Cooking Spray, for greasing the muffin tin
- 12 Refrigerated Biscuits
- ½ cup Ranch Dressing
- 8 oz Monterey Jack, shredded
- 2 tbsp. Freshly Chopped Parsley
- Cook the chicken and bacon according to packaged directions. About 20 minutes.
- Spray a 12-count muffin cup 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 to each biscuit half in the muffin tin. Sprinkle each one evenly with shredded cheese and then top with the reserved biscuit half. Make sure to press down the sides to ensure they semi-seal.
- Bake at 350F for 15 - 20 minutes. Allow to slightly cool, remove each one from the muffin tin and set on a platter for serving. Sprinkle with fresh parmesan and enjoy!
NOTES ON THIS RECIPE:
- I do not recommend cooking the chicken chunks or bacon ahead of time, as they may not stay as crunchy when stored in the refrigerator for later. The crunchiness in this recipe is AWESOME paired with the fluffy biscuits.
- Cooking spray will ensure that the biscuits and cheese don’t stick to the muffin tin. It also gives them a slight brown-crispy color around the edges.
- I personally like to sprinkle mine with crushed red pepper flakes and/or hot sauce.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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