Cheesy Chicken Ranch Fold-overs

1 tube Pillsbury jumbo biscuits.

1 packet Hidden Valley buttermilk ranch mix.

A small amount of Velveeta cheese.

1 cup sour cream.

2 baked chicken breasts.


Cup of water.

Take your 2 cooked chicken breasts, shred them, and put them aside. Mix your sour cream and ranch mix together and set aside as well.
Next, take some flour and sprinkle on your countertop, then take your biscuits and roll them out individually as round as possible, they'll be fairly thin, but they shouldn't be paper thin. Take your sour cream ranch mixture and dab about a tablespoon to a tablespoon and a half in the center, next, add shredded chicken, and then cut and add your desired amount of Velveeta (I used two thin quarter sized pieces in each fold-over, but it could have used a little more).
Now take and dip your fingers in the cup of water, wet the edges of your biscuit dough and fold one side over, press the sides together and seal with a fork. Put on a cookie sheet and bake for 15-20 mins at 350°. Enjoy!

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