These are awesome for entertaining with, but they are a really good snack, too. I will sometimes make them for our little ones when they need something to hold them over between lunch and dinner. They toss together and cook up in just a few minutes, as long as you have the chicken cooked already. (Perfect for using up leftovers!) I’m really happy that we have this one in the recipe box these days. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“I want a whole pan of these to myself. I will covet them all!!!”
It’s okay if you want to keep these all for yourself, we won’t tell anyone!
Ingredients
1 can Pillsbury Golden Layers Biscuits
3 tsp Hidden Valley dry ranch dressing mix
2 Tbsp Kraft Parmesan cheese, grated
1 Tbsp olive oil or melted butter
1/2 c. Sargento Cheddar cheese, shredded
1/4 c. real bacon bits
1 c. chicken, shredded & cooked
Instructions
Preheat oven to 375 degrees
Combine 2 Tbsp Parmesan cheese and 1 tsp Ranch dressing mix. Set aside.
Mix together 2 tsp dry ranch dressing mix, cheddar cheese, bacon bits and chicken in a bowl.
Separate biscuits into two layers each. Stretch biscuit out. Please chicken mixture in the middle of each biscuit, dividing it evenly between the biscuits.
Carefully wrap the dough around the mixture and press seam together. Place seam side down in lightly greased 9 in. cake pan. Brush tops with olive oil and sprinkle Parmesan cheese and ranch mixture over the top of bubble biscuits.
Bake for 20 minutes or until gold brown.
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Quick Tip: Serve with your favorite dipping sauces.
Thanks again to Julie’s Eats & Treats for this scrumptious recipe.
