Ingredients
3 cups chopped rotisserie chicken1/4 cup Louisiana-style hot sauce2 cups biscuit/baking mix1/4 teaspoon celery seed1/8 teaspoon pepper1 large egg, room temperature1/2 cup 2% milk1/4 cup ranch salad dressing1-1/2 cups shredded Colby-Monterey Jack cheese, divided 2 green onions, thinly slicedOptional: Additional ranch dressing and hot sauce
Preparation
Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture.
Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.
