Buffalo Chicken Bombs

Preheat your oven to 375°F (190°C).

In a medium bowl, combine the shredded chicken and softened cream cheese.

Add the ranch dressing, buffalo sauce, and shredded mozzarella cheese to the bowl. Mix until everything is well combined.

Separate the refrigerated biscuits and cut each one in half. Gently flatten each half with your hands.

Place a spoonful of the buffalo chicken filling into the center of each flattened biscuit half.

Fold the dough over the filling and pinch the edges together to seal, forming a small ball. Repeat for all biscuit halves.

Arrange the stuffed biscuit bombs in a greased cast iron skillet or baking dish.

Bake for 10 minutes.

While the bombs are baking, mix together the melted butter, garlic powder, grated Parmesan cheese, and dried parsley in a small bowl.

After 10 minutes, remove the skillet from the oven and brush the tops of the biscuit bombs with the garlic butter mixture.

Return the skillet to the oven and bake for an additional 15 minutes, or until the tops are golden brown.

Let cool for a few minutes before serving.