These Baked Crack Chicken Biscuit Bites are full of chicken, ranch, bacon, and cheese in convenient biscuit dough cup. Simple to make and always a crowd-pleaser! This recipe is great for game day, entertaining, and snacks.
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Crack Chicken Biscuit Bites
Crack Chicken is one of my family’s’ favorite meals. I like Crack Chicken because it’s an easy slow cooker meal that requires little hands-on time. They like it because it tastes magnificent.
I originally made Crack Chicken Biscuit Bites with Crack Chicken that I had leftover. Feel free to use leftovers if you have them. If not, follow the instructions below to make a quick version of Crack Chicken.
Crack Chicken Biscuit Bites
- I like to use a mixture of Colby cheese and cheddar cheese. Cheddar cheese is oily. Using a combination keeps these from being so greasy. You may use all cheddar, or whatever cheese you have on hand.
- Leftover chicken is great for this recipe. However, to make prep time easier if you don’t have leftover chicken, purchase a rotisserie chicken. I would get a plain or mesquite flavor.
- For even more flavor, try garlic powder and/or red pepper flakes to the recipe.
- I recommend getting biscuits with layers. You will be dividing the layers into 3 sections per biscuit. Layered biscuits makes this much easier.
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You may also enjoy Crack Chicken Crescents, Bacon & Cheese Crescents, and Crack Pretzels
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- Crack Wontons recipe
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- Crock Pot Crack Chicken
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Click on the photo below to see my recipes on Parade magazine
Crack Chicken Biscuit Bites
Ingredients
- 1 6-ounce canned biscuits with layers 5-count package
- 1 cup cooked chicken, shredded or chopped you can boil, bake, grill, or use rotisserie
- 1 and 1/2 cups shredded Colby cheddar cheese reserve 1/2 cup for top
- 5 slices bacon cooked and chopped
- 1 envelope (2 tablespoons) Ranch dressing dry mix
- 8 ounces cream cheese at room temperature
- chopped green onions for garnish
Instructions
- This will make 15 appetizers if you separate each biscuit into 3 sections. So you'll need to use two 12-count muffin tins or cook three of them in a second batch.
- Spray muffin tins with non-stick spray. Preheat oven to 350 degrees F.
- Separate biscuits into 3 thinner rounds. Don't cut them, you will pull them apart, this is why getting the biscuits with layers is important.
- Press the biscuits into the bottom of the muffin pan and up the sides slightly. This will be the crust.
- In a large skillet, mix the chicken, cream cheese, 1 cup cheese, Ranch dressing mix, and bacon.
- Spoon about 2 tablespoons chicken mixture over the biscuit crust and top with reserved Colby cheddar cheese.
- Bake at 350 for 12 to 14 minutes or until biscuits are done and cheese is melted.
- Remove from pan and sprinkle with green onions. Serve warm or room temperature.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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