Chicken Cups Recipe

Golden, flaky biscuit cups filled with creamy, cheesy chicken — ready in just 30 minutes! A family-friendly snack or dinner idea that’s quick, versatile, and irresistibly delicious.

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Course: Appetizer, Dinner, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Cooling Time: 5

Total Time: 35

Servings: chicken cups

Calories: 210kcal

Cost: $10

Equipment

1 Standard 12-cup muffin tin Non-stick preferred
1 Mixing bowl Medium size for filling
1 Measuring cups & spoons set For accurate proportions
1 Wooden spoon or spatula For mixing filling
1 Rolling Pin Optional – flatten dough
1 Cooking spray To grease muffin tin
1 Butter knife To loosen baked cups
1 Wire cooling rack Prevents soggy bottoms

Ingredients

2 cups cooked chicken breast Shredded; rotisserie works great
4 oz cream cheese Softened
½ cup shredded cheddar cheese Sharp cheddar for best flavor
¼ cup sour cream Greek yogurt can substitute
2 tablespoon ranch seasoning Store-bought or homemade
2 green onions Chopped
¼ teaspoon garlic powder —
salt & pepper To taste
1 can refrigerated biscuit dough 8-count; or use crescent dough
cooking spray For greasing tin
3 strips bacon optional; cooked & crumbled
½ cup steamed broccoli florets optional; chopped small
2 tablespoon buffalo sauce optional; for spicy version
¼ cup diced bell peppers optional; adds color & crunch

Instructions

Preheat oven to 375°F and grease muffin tin with cooking spray.
Combine cream cheese and sour cream until smooth, then add chicken, cheese, ranch seasoning, green onions, and spices.
Flatten biscuits and press into muffin tin to form cups.
Spoon filling into each cup about three-quarters full.
Bake 18–22 minutes until golden brown and cooked through.
Let cool 5 minutes, loosen edges with a knife, and serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition