Start by setting your oven to 350°F (175°C) and let it preheat while you get everything ready. Grease your 9x13-inch baking dish with butter or cooking spray so the rolls don’t stick. This ensures they bake evenly and come out clean and golden brown.

Grab a mixing bowl and combine the cooked, shredded chicken with the crumbled bacon. Add the ranch seasoning mix and shredded cheddar cheese. Stir it all together until everything is evenly coated in the ranch blend. This mix is full of creamy, cheesy, and salty flavors – the heart of every roll.

Open your biscuit dough and separate each biscuit. Cut them in half horizontally to double your yield. Take one half, flatten it slightly, and spoon about a tablespoon of the chicken mixture into the center. Fold it over and pinch the edges to seal tightly. Repeat until all biscuits are filled.

Place each filled biscuit ball seam-side down into the prepared baking dish. You can space them slightly or pack them close for more of a pull-apart texture. The rolls will puff and expand as they bake, forming one delicious, cheesy pull-apart slab.

Melt the butter in a small bowl and stir in the garlic powder. Use a pastry brush (or spoon) to generously brush the tops of each roll with the garlic butter mixture. This step adds extra flavor and gives a beautiful, golden finish when baked.

Place the dish into your preheated oven and bake for 20–25 minutes. The tops should be golden brown and the biscuits fully cooked through. The cheese inside will melt beautifully, and you’ll get pockets of creamy, savory filling in every bite.

Let the rolls cool for a few minutes after baking. Sprinkle with chopped parsley if using—it adds a nice touch of freshness and color. Serve warm straight from the dish or transfer to a serving platter. These rolls are best enjoyed while the cheese is still melty.