Cheesy Shredded Chicken Garlic Bombs
Cheesy Shredded Chicken Garlic Bombs
These Cheesy Shredded Chicken Garlic Bombs are soft, golden bread rolls stuffed with juicy shredded chicken, melted mozzarella, and garlic butter. They make a perfect appetizer, party snack, game-day treat, or quick dinner.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 garlic bombs
Ingredients
For the Dough
- 1 (16 oz / 450 g) can refrigerated biscuit dough (8–10 biscuits) or pizza dough
- 1 tablespoon all-purpose flour (for dusting)
Chicken Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1½ cups shredded mozzarella cheese
- ¼ cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Garlic Butter Topping
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley
- 2 tablespoons grated Parmesan cheese
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Pastry brush
- Measuring cups and spoons
Instructions
Step 1: Preheat
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Step 2: Prepare the Filling
In a large bowl combine:
- Shredded chicken
- Mozzarella
- Cream cheese
- Parmesan
- Garlic
- Italian seasoning
- Onion powder
- Smoked paprika
- Salt
- Black pepper
- Parsley
Mix until evenly combined.
Step 3: Prepare the Dough
Separate the biscuit dough into individual pieces.
Flatten each biscuit into a 4-inch circle.
If using pizza dough, divide into 12 equal portions and flatten.
Step 4: Fill
Place about 2 tablespoons of the chicken mixture in the center of each dough circle.
Fold the edges over the filling.
Pinch tightly to seal.
Roll gently into a ball.
Place seam-side down on the baking sheet.
Step 5: Make Garlic Butter
Mix together:
- Melted butter
- Garlic
- Italian seasoning
Brush generously over each dough ball.
Step 6: Bake
Bake for 18–20 minutes, or until golden brown and fully cooked.
Step 7: Finish
Brush with the remaining garlic butter.
Sprinkle with:
- Parmesan cheese
- Fresh parsley
Serve warm while the cheese is melted.
Nutrition Information (Approximate Per Garlic Bomb)
- Calories: 220
- Protein: 13 g
- Total Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Sugars: 2 g
- Cholesterol: 40 mg
- Sodium: 430 mg
- Calcium: 170 mg
- Potassium: 150 mg
Nutrition values are approximate and may vary depending on the ingredients used.
Nuts Information
Tree Nuts
This recipe does not contain tree nuts.
Peanuts
This recipe does not contain peanuts.
Allergens Present
- Milk (mozzarella, cream cheese, Parmesan, butter)
- Wheat (biscuit or pizza dough)
- Gluten (unless using gluten-free dough)
Cross-Contamination Warning
Some packaged ingredients, including biscuit dough, shredded cheese, cream cheese, and seasonings, may be processed in facilities that also handle:
- Almonds
- Walnuts
- Cashews
- Pecans
- Pistachios
- Hazelnuts
- Brazil nuts
- Macadamia nuts
- Peanuts
If preparing for someone with severe food allergies, always check labels and use certified allergy-friendly products.
Tips
- Use rotisserie chicken for a quick and flavorful filling.
- Freshly shredded mozzarella melts better than pre-shredded cheese.
- Seal the dough tightly to prevent cheese from leaking during baking.
- Brush with garlic butter both before and after baking for maximum flavor.
- Serve immediately for the best gooey cheese pull.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked garlic bombs for up to 2 months. Wrap individually for easy reheating.
Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes or air fry at 350°F (175°C) for 4–5 minutes until heated through.
Serving Suggestions
- Marinara sauce
- Ranch dressing
- Garlic aioli
- Buffalo sauce
- Caesar salad
- Tomato soup
Frequently Asked Questions (Q&S)
Q1. Can I make these ahead of time?
Yes. Assemble the garlic bombs, refrigerate for up to 24 hours, then bake when ready.
Q2. Can I use canned chicken?
Yes. Drain it well and shred before mixing with the filling ingredients.
Q3. Can I air fry them?
Yes. Air fry at 350°F (175°C) for 10–12 minutes, checking for a golden crust.
Q4. Can I use homemade dough?
Absolutely. Homemade pizza or bread dough works wonderfully.
Q5. What other cheeses can I use?
Cheddar, Monterey Jack, provolone, pepper jack, Gouda, or a Mexican cheese blend are all excellent choices.
Q6. Can I make them spicy?
Yes. Add diced jalapeños, crushed red pepper flakes, cayenne pepper, or a dash of hot sauce to the filling.
Q7. Can I make them gluten-free?
Yes. Use gluten-free biscuit or pizza dough and ensure all other ingredients are certified gluten-free.
Q8. Can I add vegetables?
Yes. Finely chopped spinach, mushrooms, bell peppers, or green onions make great additions.
Q9. How do I keep the filling from leaking?
Avoid overfilling the dough and pinch the seams tightly closed before baking.
Q10. Can I serve these as a main dish?
Yes. Pair them with a fresh salad, roasted vegetables, soup, or pasta for a complete meal.
