Go Back
When it comes to satisfying meals that are both fun to eat and easy to prepare, Mini Ranch Chicken Biscuit Bowls stand out as a delightful option. This dish masterfully combines the comforting qualities of flaky biscuits with the savory goodness of ranch-flavored chicken, creating a mini bowl that is perfect for any occasion. Whether served as an appetizer at a party, a hearty main dish for family dinner, or even a creative addition to a potluck, these biscuit bowls are sure to impress with their appealing presentation and delicious flavors.

Mini Ranch Chicken Biscuit Bowls

Mini Ranch Chicken Biscuit Bowls are the perfect blend of comfort and fun! These tasty creations feature flaky biscuits filled with savory ranch-flavored chicken, crunchy vegetables, and gooey cheese. Ideal for family dinners, parties, or potlucks, they combine warm, buttery biscuits with a zesty chicken mixture, topped with crispy bacon and sour cream for a delicious bite. Easy to prepare and visually appealing, these bowls are sure to impress at any gathering!
Print Recipe Pin Recipe

Ingredients
  

1 can (16.3 oz) refrigerated hybrid biscuits (such as Pillsbury Grands)

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 packet (1 oz) ranch dressing mix

1 cup shredded cheddar cheese

1 cup cooked and crumbled bacon (approximately 6-8 slices)

1 cup sweet corn (canned or frozen, drained if canned)

1 cup diced bell peppers (mix of red and green for color)

½ cup sour cream

¼ cup green onions, finely chopped

Salt and pepper, to taste

Cooking spray or a little oil for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). While the oven heats, lightly grease a muffin tin with cooking spray or oil to prevent sticking.

    Prepare the Biscuits: Open the can of biscuits and separate them into individual pieces. Using the palm of your hand or a rolling pin, flatten each biscuit until it is about 1/4 inch thick.

      Form the Bowls: Carefully press each flattened biscuit into the cups of the muffin tin, ensuring that the edges reach the top and there are no holes. This will create the base for your biscuit bowls. Bake in the preheated oven for 8-10 minutes or until they turn a beautiful golden brown. Once done, remove the muffin tin from the oven and set the biscuit bowls aside.

        Cook the Chicken: In a skillet over medium heat, add a small amount of oil or butter. Season the diced chicken pieces with salt and pepper. Cook the chicken for about 7-10 minutes, stirring occasionally, until it is fully cooked and no longer pink. Once cooked, sprinkle the ranch dressing mix over the chicken and stir well to coat the chicken evenly. Remove from the heat.

          Assemble the Filling: In a mixing bowl, combine the cooked ranch chicken, shredded cheddar cheese, crumbled bacon, sweet corn, and diced bell peppers. Stir thoroughly until all the ingredients are well mixed and evenly coated.

            Fill the Biscuit Bowls: Using a spoon, carefully fill each biscuit bowl with the chicken and veggie mixture, packing it gently to the top.

              Bake Again: Place the filled biscuit bowls back into the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly, adding an irresistible golden hue to the top.

                Garnish: Once baked, remove the biscuit bowls from the oven and allow them to cool for a minute. Top each bowl with a generous dollop of sour cream and a sprinkle of chopped green onions for a fresh finish.

                  Serve: Serve these delightful Mini Ranch Chicken Biscuit Bowls warm, perfect as a hearty appetizer or a fun main dish that everyone will enjoy!

                    Prep Time, Total Time, Servings:

                      Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 12