BBQ Chicken Ranch Pull-Apart Bread

• 1 loaf (1 pound) refrigerated buttermilk biscuits
• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup ranch dressing
• 2 green onions, sliced
• 1/4 cup melted butter
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken with BBQ sauce.
3. 3 Separate biscuits and layer half in a greased bundt pan.
4. 4 Spread chicken mixture over the biscuits.
5. 5 Sprinkle with cheeses and green onions.
6. 6 Add remaining biscuits on top.
7. 7 In a small bowl, mix melted butter, parsley, and garlic powder; drizzle over biscuits.
8. 8 Bake for 25 minutes or until golden brown.
9. 9 Let cool for 5 minutes before turning out onto a serving platter.

Equipment

• Bundt pan
• Mixing bowls
• Measuring cups and spoons

Variations

• Add diced bacon for a smoky twist.
• Use buffalo sauce instead of BBQ for a spicy version.

Substitutions

• Substitute ranch dressing with Greek yogurt mixed with ranch seasoning for a lighter option.
• Use a store-bought rotisserie chicken for convenience.

Pairings

• Coleslaw
• Corn on the cob

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra flavor, add a dash of hot sauce to the butter mixture.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: This dish does not freeze well due to the bread texture.

Serving Suggestions

• Serve with extra BBQ sauce for dipping.
• Pair with a fresh green salad for a complete meal.

FAQ