Instructions

• Preheat oven to 350°F. Lightly grease an 8-cup jumbo muffin tin with nonstick spray.
• Open the can of 8 refrigerated flaky biscuits. Press one biscuit into the bottom of each muffin cup and press the sides up about halfway to form a bowl.
• If your cooked chicken is cold, warm the 2 cups of cubed chicken nuggets or fingers briefly in the microwave or on the stove until heated through.
• In a small saucepan over low heat or in a microwave-safe bowl, melt the 2 tablespoons butter; stir in the 1/4 cup hot sauce until combined. Toss the warmed chicken in the butter–hot sauce mixture until evenly coated.
• Divide 1/4 cup ranch dressing evenly among the 8 biscuit cups (about 1/2 tablespoon per cup) and spread it on the bottom of each biscuit bowl. Reserve the additional 2 tablespoons ranch dressing for drizzling after baking.
• Sprinkle about 1/2 tablespoon blue cheese crumbles into each biscuit cup on top of the ranch.
• Place about 1/4 cup of the prepared spicy chicken into each biscuit cup on top of the blue cheese.
• On top of the chicken in each cup, add another 1/2 tablespoon blue cheese crumbles, then 1 tablespoon grated mozzarella and 1 tablespoon grated cheddar per cup.
• Bake in the preheated oven for 15–20 minutes, until the biscuit edges are golden brown and the dough is cooked through.
• Remove from oven and cool in the pan for 5 minutes. Carefully remove the biscuit cups from the tin.
• Drizzle the reserved 2 tablespoons ranch dressing over the biscuit cups, sprinkle with chopped cilantro, and serve warm.