Cheesy Chicken Stuffed Biscuit Bombs

Yield: 8 biscuit bombs
Prep Time: 20 minutes
Cook Time: 20–25 minutes

Ingredients
Filling
2 cups cooked chicken breast, shredded
1 cup cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 green onions, finely sliced
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Dough
2 cans (8-count each) refrigerated biscuit dough (16 biscuits total, or use 8 large biscuits if available)
Garlic Butter Topping
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
2 tablespoons grated Parmesan cheese
Instructions
1. Prepare the Filling

In a large bowl, combine:

Chicken
Cream cheese
Cheddar
Mozzarella
Green onions
Garlic
Onion powder
Garlic powder
Smoked paprika
Italian seasoning
Salt and pepper

Mix until thoroughly combined.

2. Prepare the Dough

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish or line a baking sheet with parchment paper.

Flatten each biscuit into a circle about 4 inches wide.

3. Fill

Place about 2 tablespoons of filling in the center of each biscuit.

Pull the edges together and pinch tightly to completely seal.

Roll gently into a smooth ball.

Place seam-side down in the baking dish.

4. Make Garlic Butter

Mix together:

Melted butter
Garlic powder
Parsley
Parmesan

Brush generously over each biscuit.

5. Bake

Bake for 20–25 minutes until deep golden brown and the biscuits are cooked through.

If desired, brush with additional garlic butter immediately after baking.

Nutrition Information

Per Biscuit Bomb (1 of 8) (Approximate)

Nutrient Amount
Calories 360
Protein 21 g
Carbohydrates 22 g
Fat 21 g
Saturated Fat 10 g
Cholesterol 75 mg
Sodium 690 mg
Fiber 1 g
Sugar 3 g

Nutritional values vary depending on the brand of biscuit dough and cheeses used.

Tips for Success
Seal the dough tightly to prevent cheese from leaking.
Avoid overfilling each biscuit.
Let the filling cool slightly before stuffing the dough.
Bake until the tops are evenly browned for the best texture.
Variations
Buffalo Chicken

Add:

¼ cup Buffalo sauce
Crumbled blue cheese
Bacon Ranch

Mix in:

6 slices cooked bacon, crumbled
1 tablespoon ranch seasoning
Jalapeño Popper

Add:

2 diced jalapeños
Extra cheddar
Crumbled bacon
Pizza Bombs

Replace chicken with:

Pepperoni
Mozzarella
Pizza sauce
Italian seasoning
BBQ Chicken

Mix:

¼ cup BBQ sauce
Red onion
Smoked gouda or cheddar
Make Ahead
Assemble up to 24 hours in advance and refrigerate.
Brush with garlic butter just before baking.
Add 2–3 minutes to the baking time if baking straight from the refrigerator.
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Up to 2 months. Freeze after baking and cooling completely.
Reheating
Oven: 350°F (175°C) for 10–12 minutes.
Air Fryer: 330°F (165°C) for 4–5 minutes.
Microwave: 30–45 seconds (the crust will be softer).
Frequently Asked Questions

Can I use rotisserie chicken?
Yes. Rotisserie chicken is an excellent time-saving option and adds plenty of flavor.

Can I freeze them before baking?
Yes. Freeze the assembled, unbaked biscuit bombs on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 28–35 minutes.

Can I make these with homemade dough?
Absolutely. Pizza dough, homemade biscuit dough, or bread dough all work well. Adjust the baking time based on the dough used.

How do I know they’re done?
The tops should be golden brown, and the internal temperature of the filling should reach 165°F (74°C) if using freshly prepared chicken.

Can I substitute the cheeses?
Yes. Monterey Jack, Colby Jack, Pepper Jack, Gouda, Swiss, or provolone all melt well and can be used instead of or alongside cheddar and mozzarella.

These cheesy chicken biscuit bombs are ideal as a game-day snack, family dinner, or party appetizer, especially when served with ranch dressing, honey mustard, marinara, or barbecue sauce for dipping.