It’s 6pm, you’re tired, and everyone’s hungry. These Mozzarella & Ranch Chicken Bombs are the perfect solution for your busy nights. They are warm, cheesy, and incredibly satisfying for the whole family.
This recipe delivers a golden, tender crust filled with creamy chicken. You only need a few simple ingredients to get started. It is the ideal meal for back-to-school season when schedules get hectic.
Why You’ll Love These Mozzarella & Ranch Chicken Bombs
You will love how fast these come together on a Tuesday night. They are a total crowd-pleaser for both kids and adults. The filling is savory, creamy, and packed with familiar ranch flavor.
These are perfect for busy fall weeknights or weekend football games. You get a restaurant-quality snack right in your own kitchen. The melted cheese center makes every single bite feel like a treat.
Simple Cooking Method
Making these is as simple as stuffing a biscuit. You just mix the filling and seal it inside the dough. Even if you are a beginner, you can master this recipe easily. The refrigerated dough does all the heavy lifting for you today.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using pre-cooked chicken makes the prep work go by so much faster.
- 2 cups cooked chicken, shredded
- 1.5 cups shredded mozzarella cheese
- 1/4 cup ranch dressing
- 1 tablespoon dry ranch seasoning mix
- 1 tube (16.3 oz) refrigerated flaky layers biscuits (8 count)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the shredded chicken, shredded mozzarella, ranch dressing, and dry ranch seasoning until evenly incorporated.
- Flatten each individual biscuit into a 4-inch diameter circle using a rolling pin or palm of your hand.
- Place approximately 3 tablespoons of the chicken and cheese mixture into the center of each flattened biscuit.
- Bring the edges of the dough together over the filling and pinch the seams tightly to seal, forming a ball shape.
- Place the stuffed dough balls seam-side down on the prepared baking sheet, spaced 2 inches apart.
- In a small bowl, whisk together the melted butter, dried parsley, and garlic powder.
- Brush the tops of each dough ball generously with the garlic butter mixture.
- Bake for 13 to 15 minutes, or until the crust is golden brown and the internal cheese is fully melted.
- Remove from oven and allow to rest for 3 minutes before serving.
Best Ways to Enjoy It
Serve these warm while the mozzarella is still stretchy and soft. They pair perfectly with a fresh garden salad or crunchy carrot sticks. You can even offer extra ranch dressing on the side for dipping.
Set the table, pour some cold drinks, and enjoy a stress-free meal. These are also great for packing into lunchboxes the next morning. Your kids will be the envy of the school cafeteria with these.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. They will stay fresh and delicious for up to three days. To reheat, place them in a 350°F oven for ten minutes. This helps the biscuit crust stay nice and flaky for you.
Avoid using the microwave if you want to keep the dough crisp. If you are in a rush, 30 seconds will work fine. You can also freeze these before baking them for later use. Just add a few extra minutes to the total baking time.
Tips for Best Results
- Don’t skip the parchment paper to prevent the cheese from sticking.
- Avoid overfilling the biscuits so they do not burst while baking.
- Pinch the dough seams very firmly to keep the filling inside.
- Use a rotisserie chicken to save yourself time on busy nights.
- For a fall twist, serve these alongside a warm bowl of soup.
- Add a sprinkle of shredded parmesan on top for extra crunch.
- Make sure your butter is fully melted before adding the herbs.
- Let them rest for three minutes so the cheese sets slightly.
Easy Flavor Ideas
- Swap the chicken for shredded turkey after your holiday dinner.
- Use pepper jack cheese if you want a spicy kick.
- Add chopped cooked bacon for a chicken bacon ranch version.
- Use gluten-free biscuit dough to accommodate dietary needs at home.
- Stir in some chopped spinach for a quick veggie boost.
Common Questions
Can I make these ahead of time?
Yes, you can assemble them a few hours before dinner starts. Keep them covered in the fridge until you are ready to bake. This makes party prep much easier for you and your guests.
What if I don’t have ranch seasoning?
You can use a mix of onion powder and garlic powder instead. A little dried dill also helps mimic that classic ranch taste. It will still be delicious and very cheesy for everyone.
How do I know when they are done?
The biscuits should be a deep golden brown on top. You might see a little cheese bubbling out of the seams. That is a perfect sign that they are ready to eat.
I hope these cheesy chicken bombs bring a little ease to your kitchen. They are such a fun way to turn simple ingredients into a meal. Enjoy every warm, melty bite with your family tonight!
— Alex
Ingredients
- 2 cups cooked chicken, shredded
- 1.5 cups shredded mozzarella cheese
- 1/4 cup ranch dressing
- 1 tablespoon dry ranch seasoning mix
- 1 tube (16.3 oz) refrigerated flaky layers biscuits (8 count)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the shredded chicken, shredded mozzarella, ranch dressing, and dry ranch seasoning until evenly incorporated.
- Flatten each individual biscuit into a 4-inch diameter circle using a rolling pin or palm of your hand.
- Place approximately 3 tablespoons of the chicken and cheese mixture into the center of each flattened biscuit.
- Bring the edges of the dough together over the filling and pinch the seams tightly to seal, forming a ball shape.
- Place the stuffed dough balls seam-side down on the prepared baking sheet, spaced 2 inches apart.
- In a small bowl, whisk together the melted butter, dried parsley, and garlic powder.
- Brush the tops of each dough ball generously with the garlic butter mixture.
- Bake for 13 to 15 minutes, or until the crust is golden brown and the internal cheese is fully melted.
- Remove from oven and allow to rest for 3 minutes before serving.
