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!
Serves: 12
Ingredients
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
Instructions
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!
Recipe by Slice of Jess at https://sliceofjess.com/chicken-bacon-ranch-biscuit-bombs/