For these Buffalo chicken bombs, refrigerated buttermilk biscuits are rolled thin and filled with a Buffalo chicken mixture and mozzarella cheese, baked until golden brown, and topped with melted butter, parsley, and garlic. Serve ranch dressing or blue cheese dressing on the side as a dip.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::8
Ingredients
1 1/2 cups shredded rotisserie chicken
1/4 cup Buffalo sauce
1/3 cup shredded mozzarella cheese
1 (8-count) can refrigerated buttermilk biscuits
2 tablespoons salted butter, melted
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
2 tablespoons blue cheese dressing or ranch dressing
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, combine chicken, Buffalo sauce, and shredded mozzarella.
On a clean surface, using a rolling pin, flatten each biscuit to about 1/8-inch thick. Divide the Buffalo mixture equally between each biscuit (about 1/4 cup per biscuit). Place mixture in the center and pinch the edges of the biscuit together to seal the mixture inside. Place sealed biscuits, seam-side down, on an ungreased baking sheet.
Bake in the preheated oven until golden brown and hot throughout, about 15 minutes.
Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
Serve with blue cheese or ranch dressing, for dipping.