Save I threw these together on a Sunday afternoon when unexpected guests called to say they'd be over in an hour. I had leftover rotisserie chicken in the fridge, half a roll of breakfast sausage, and a box of Bisquick I'd forgotten about. What started as panic cooking turned into the most-requested recipe at every gathering since. They disappeared so fast that day I barely got to taste one myself.
The first time I brought these to a potluck, someone asked if I'd ordered them from a caterer. I watched a entire platter vanish in less than twenty minutes while people hovered near the table waiting for space to grab another. My neighbor Janet cornered me by the drinks and refused to leave until I promised to text her the recipe that night.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because its already seasoned and moist, but any leftover cooked chicken works just as well.
- Uncooked breakfast sausage: This is where the magic happens, the raw sausage binds everything together and adds that savory richness you cant get any other way.
- Sharp cheddar cheese, shredded: Shred it yourself from a block if you can, the pre-shredded stuff has coatings that can make the texture a little grainy.
- Bisquick or all-purpose baking mix: This holds everything together and gives the outside that slightly crispy golden texture everyone loves.
- Whole milk: Just enough to bring the mixture together without making it wet, you want it tacky not soupy.
- Garlic powder, onion powder, black pepper, and smoked paprika: These build layers of flavor that make each bite more interesting than the last.
Instructions
- Get your oven ready:
- Preheat to 350°F and line your baking sheet with parchment paper so nothing sticks. This step saves you from scrubbing later.
- Mix everything together:
- Dump the chicken, sausage, cheese, Bisquick, and all your seasonings into a big bowl. Add the milk and get your hands in there to squish it all together until its uniform and a little sticky.
- Shape the balls:
- Use a small cookie scoop or tablespoon to portion them out, then roll each one between your palms into a neat ball about the size of a walnut. If the mixture sticks to your hands, dampen them slightly with water.
- Bake until golden:
- Arrange them on your prepared sheet with a little space between each one and bake for 22 to 25 minutes. Youre looking for a deep golden brown color and firm texture when you gently press the top.
- Cool briefly and serve:
- Let them sit for about five minutes so they firm up and dont fall apart when you move them. Serve them warm with whatever dipping sauce makes you happy.
Pin it These became our go-to for football Sundays after my brother-in-law ate seven of them during halftime and declared them better than anything at the sports bar. Now I make a double batch every time because I know half will be gone before the game even starts.
How to Store and Reheat
I always make extra because they keep so well in the fridge for up to four days in an airtight container. When youre ready to serve them again, spread them on a baking sheet and reheat at 325°F for about ten minutes until theyre warmed through and the outside crisps back up. You can even freeze them after baking, just let them cool completely, freeze on a tray, then transfer to a freezer bag for up to three months.
Flavor Variations Worth Trying
Ive played around with this recipe more times than I can count and pepper jack cheese with a pinch of cayenne gives them a spicy kick that pairs beautifully with ranch dressing. Gouda and a little thyme makes them feel fancier for holiday parties, and Ive even used Italian sausage with mozzarella and a sprinkle of Italian seasoning when I wanted something a little different. The base is so forgiving you can really follow your cravings.
Serving Suggestions
Ive served these dozens of ways and they always work. For casual gatherings, I set out little bowls of ranch, honey mustard, and barbecue sauce and let people choose their own adventure. At breakfast potlucks, they sit perfectly next to scrambled eggs and fruit, and Ive even packed them in lunchboxes with carrot sticks and they come home empty every time.
- They hold up great on a buffet table and dont get soggy even after sitting out for an hour
- Kids love dipping them so set up a little sauce station and watch them disappear
- Pair them with a simple green salad for a light dinner that feels more substantial than it looks
Pin it These little bites have earned a permanent spot in my recipe rotation because theyre proof that the best dishes come from throwing together what you have and trusting your instincts. I hope they become as loved in your kitchen as they are in mine.
Frequently Asked Questions
- → What type of sausage works best?
Breakfast sausage, either pork or turkey, works well as it blends nicely with chicken and cheese to create a balanced flavor.
- → Can I substitute the cheese?
Yes, pepper jack or gouda can be used instead of cheddar to introduce different flavor profiles.
- → How do I achieve the best texture?
Mix all ingredients thoroughly, then roll balls evenly sized. Baking until golden ensures a firm exterior with a tender inside.
- → Are these suitable for potlucks?
Absolutely, their bite size and rich taste make them ideal for gatherings or snack tables.
- → Can the balls be made ahead of time?
Yes, they can be prepared in advance and reheated in the oven without compromising flavor or texture.