Buffalo Chicken Monkey Bread - cooking recipe

Ingredients

1 1/4 cups cooked shredded chicken breasts
1/2 cup buffalo chicken wing sauce
12 refrigerated biscuits (1 1/2 cans)
7 tablespoons blue cheese, crumbles
2 tablespoons melted butter
1/3 cup ranch dressing
3 celery ribs
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley

Preparation

Preheat the oven to 375 degrees F. Spray a 6-cup tube pan with non-stick cooking spray or brush with a bit of vegetable oil using a pastry brush.
In a medium bowl, mix the chicken with 6 tbsp of the buffalo chicken sauce.
Cut 5 of the biscuits into quarters, making 20 smaller pieces. Flatten each piece into a circle.
Place 1 teaspoon of blue cheese crumbles into the centre of each circle. Bring the edges of the dough up to cover the cheese and pinch together to seal the cheese inside the dough.
Set these aside.
Cut the remaining 7 biscuits in half, making 14 medium pieces. Flatten each piece into a circle.
Place 1 tablespoon of chicken in the centre of each circle. Bring the edges of the dough up to cover the chicken and pinch together to seal the chicken inside the dough.
Pour the remaining 2 tablespoons of buffalo chicken sauce into the bottom of the tube pan in an even layer.
Brush the dough balls with the melted butter. Layer them into the tube pan - try to alternate between cheese and chicken so you get them evenly distributed throughout.
Bake for 30-35 minutes until golden-brown on top.
Place a serving plate upside down over the tube pan. Flip the plate and tube pan together to tip the monkey bread out.
Drizzle the ranch dressing over the top of the monkey bread. Sprinkle with the chives and parsley to decorate. Serve warm with the cut celery.
TIPS:
If you only have a 12-cup tube pan, you can use it, but the monkey bread will not fill the pan.