Cheesy Ranch Chicken Bombs
These Cheesy Ranch Chicken Bombs are fluffy biscuit dough pockets filled with creamy shredded chicken, ranch seasoning, cream cheese, and melted cheese. Brushed with ranch butter and topped with extra cheese, they bake until golden, bubbly, and delicious. Perfect for an easy dinner, party appetizer, or game-day snack.
Ingredients
- 2 cup Cooked chicken, shredded
- 1 cup Cream cheese, softened
- 1 cup Shredded cheddar or mozzarella mix
- 2 tbsp Ranch seasoning Or 1 packet
- 2 tbsp Green onions, chopped Optional
- 1/2 tsp Garlic powder
- 1/2 tsp Black pepper
- 1 can Refrigerated biscuit dough 8 large biscuits
- 2 tbsp Butter, melted
- 1 tbsp Ranch seasoning For topping
- 1/2 cup Shredded cheese For topping
Instructions
- In a medium bowl, combine shredded chicken, softened cream cheese, shredded cheddar or mozzarella mix, ranch seasoning, green onions if using, garlic powder, and black pepper. Mix until smooth and creamy.
- Flatten each biscuit into a small circle. Scoop 1–2 tablespoons of filling into the center of each. Fold up the edges, pinch to seal, and place seam-side down on a parchment-lined baking sheet.
- Stir together melted butter and ranch seasoning. Brush each bomb generously, then sprinkle with shredded cheese on top.
- Bake in a preheated oven at 190°C (375°F) for 15–18 minutes, or until golden brown and bubbly.
Notes
Use cooked, shredded chicken and softened cream cheese for easier mixing. Seal each biscuit pocket tightly to help prevent the filling from leaking during baking. Green onions are optional. Bake at 190°C (375°F) for 15–18 minutes, until golden brown and bubbly. Recipe yield is estimated at 8 chicken bombs based on the 8 large biscuits. Nutrition information is an estimate and will vary with the biscuit dough, cheese blend, and ranch seasoning used.