Can I use canned chicken in Crack Chicken Biscuits?

Yes, canned chicken works perfectly for this recipe and is a convenient option when you're short on time. Just make sure to drain it well and shred it before mixing with the other ingredients.

How do I keep the biscuits from getting soggy?

To avoid soggy bottoms, make sure the chicken mixture isn’t too wet. You can pat the cooked chicken dry before mixing, and use a thicker ranch dressing if needed. Baking the biscuits until golden also helps crisp up the bottoms.

Can I make Crack Chicken Biscuits ahead of time?

Absolutely. You can assemble the biscuit cups and refrigerate them unbaked for up to 24 hours. Alternatively, bake them ahead and reheat before serving. They also freeze well for up to 3 months.

What’s the best way to reheat leftovers?

Reheat Crack Chicken Biscuits in the microwave for 30–60 seconds, or in a preheated oven at 300ºF for about 10 minutes to maintain texture. For a crispy edge, use a toaster oven or air fryer

Crack Chicken Biscuits – Best Snack

Name: Crack Chicken Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups cooked chopped chicken; ¾ cup cooked chopped bacon; ⅔ cup bottled ranch dressing; 1¼ cups shredded cheddar cheese, divided; 2 (6-oz) cans refrigerated biscuits (10 biscuits total); Nonstick cooking spray (for muffin tin); 1 tsp dried parsley (optional, for garnish)

Description

Crack Chicken Biscuits are savory, cheesy biscuit cups stuffed with shredded chicken, crispy bacon, ranch dressing, and cheddar cheese. Baked in a muffin tin, they’re perfect as an appetizer, snack, or easy dinner the whole family will love.

Ingredients

Scale

1½ cups cooked chopped chicken
¾ cup cooked chopped bacon
⅔ cup bottled ranch dressing
1¼ cups shredded cheddar cheese, divided
2 (6-oz) cans refrigerated biscuits (10 biscuits total)
Nonstick cooking spray (for muffin tin)
1 tsp dried parsley (optional, for garnish)

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Instructions

Preheat oven to 350ºF. Spray a regular muffin pan with nonstick cooking spray.
In a large bowl, mix cooked chopped chicken, cooked chopped bacon, ranch dressing, and 1 cup of shredded cheddar cheese.
Open the biscuit cans and separate the dough into 10 biscuits. Roll each biscuit into a large circle using a rolling pin.
Press each rolled biscuit into the muffin cup, covering the bottom and sides.
Spoon the chicken mixture evenly into each biscuit cup.
Top each with the remaining ¼ cup of shredded cheddar cheese.
Bake for 17–20 minutes or until biscuits are golden brown and cheese is melted.
Remove from oven and sprinkle with dried parsley if desired. Let cool slightly before serving.

Notes

Use rotisserie chicken for quick prep.
Flaky or buttermilk refrigerated biscuits both work well.
You can prepare and refrigerate biscuit cups up to a day ahead before baking.
Freeze baked biscuits for up to 3 months in an airtight container.
Reheat in the microwave or toaster oven for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack, Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit cup
Calories: 285
Sugar: 1g
Sodium: 540mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 13g
Cholesterol: 50mg