Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheddar or cheddar-mozzarella mix
- 2 tablespoons ranch seasoning (for the filling)
- 2 tablespoons chopped green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough (8 large biscuits)
- 2 tablespoons melted butter
- 1 tablespoon ranch seasoning (for topping)
- 1/2 cup shredded cheese (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix the shredded chicken, softened cream cheese, 1 cup shredded cheese, 2 tablespoons ranch seasoning, green onions (if using), garlic powder, and black pepper until well combined.
- Flatten each biscuit into a circle and spoon 1–2 tablespoons of filling into the center.
- Pull the edges of the dough up around the filling and pinch to seal tightly. Place seam-side down on the baking sheet.
- Mix melted butter with 1 tablespoon ranch seasoning and brush over the tops of each bomb.
- Sprinkle 1/2 cup shredded cheese on top of each bomb.
- Bake for 15–18 minutes or until golden brown and heated through. Let cool slightly before serving.
Notes
- For extra flavor, use pepper jack cheese or add a pinch of smoked paprika or chili powder.
- Seal the dough well to prevent opening during baking.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best texture.
- These can be made ahead and refrigerated for up to 24 hours before baking.
- Freeze baked bombs and reheat in the oven for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken bomb
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
