Save I threw these together on a Sunday afternoon when unexpected guests called to say they were stopping by. I had leftover rotisserie chicken in the fridge, some sausage I'd been meaning to use, and a box of Bisquick I'd forgotten about. Twenty minutes later, the kitchen smelled like a county fair, and I had a platter of golden, savory bites that disappeared before they even cooled. Sometimes the best recipes are born from a little panic and a lot of improvisation.
The first time I brought these to a potluck, someone asked if I'd ordered them from a caterer. I laughed and told them it was just chicken, sausage, and Bisquick. By the end of the night, three people had texted me for the recipe. There's something about a warm, cheesy bite that makes people forget you're not a professional chef.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you from poaching or grilling from scratch.
- Uncooked breakfast sausage: This is where the richness comes from, the fat from the sausage keeps everything moist and adds a deep, savory flavor.
- Sharp cheddar cheese, shredded: Sharp cheddar melts beautifully and gives you that tangy punch that balances the sausage.
- Bisquick or baking mix: The binder that holds it all together, it also gives the outside a slight crust when it bakes.
- Whole milk: Just enough to bring the mixture together without making it wet or sticky.
- Garlic powder, onion powder, black pepper, smoked paprika: These seasonings layer in warmth and a hint of smoke that makes each bite taste intentional.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup almost too easy.
- Mix the Base:
- Combine the shredded chicken, raw sausage, cheddar, Bisquick, and all your seasonings in a large bowl. Use your hands to work it together until it feels like a thick, cohesive dough.
- Add the Milk:
- Pour in the milk and mix until everything is evenly moistened. The mixture should hold its shape when you squeeze it but not feel dry.
- Shape the Balls:
- Scoop out tablespoon-sized portions and roll them between your palms into smooth balls. Place them on the baking sheet with a little space between each one.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 22 to 25 minutes, until the tops are golden and the sausage is cooked through. Let them cool for five minutes before serving.
Save I made these for my nephew's birthday party last spring, and the kids ate them faster than the adults could grab seconds. One little girl asked if I could make them every week. I didn't have the heart to tell her I'd only learned the recipe two days before.
Flavor Variations
If you want a little heat, swap the cheddar for pepper jack or stir in a half teaspoon of crushed red pepper. I've also used gouda when I wanted something smokier, and it made the whole batch taste like it came from a barbecue. You can even swap the chicken for turkey or use spicy Italian sausage if you're feeling bold.
Make-Ahead and Storage
These freeze beautifully, just let them cool completely, then pack them in a freezer bag with parchment between the layers. When you're ready, reheat them in a 325°F oven for about 15 minutes. I keep a batch in the freezer for those nights when I need something that feels homemade without starting from scratch.
Serving Suggestions
I like to serve these warm with a little bowl of ranch or honey mustard on the side. Barbecue sauce works too, especially if you're feeding a crowd that likes things sweet and tangy.
- Pair them with a simple green salad to balance the richness.
- Set them out on a platter with toothpicks for easy grabbing at parties.
- Serve alongside roasted vegetables or a tray of crudités for a more complete spread.
Save These little bites have saved me more times than I can count, from last-minute gatherings to weeknight snacking. I hope they become one of those recipes you reach for without thinking, the kind that feels like a win every time.
Common Questions
- → Can I use turkey sausage instead of pork sausage?
Yes, turkey sausage works well and offers a leaner option without compromising the flavor.
- → What can I substitute for Bisquick in this mixture?
All-purpose flour mixed with baking powder and a pinch of salt can replace Bisquick for similar texture.
- → How do I ensure the balls hold together during baking?
Mix ingredients thoroughly and use milk to bind. Rolling tightly and spacing balls apart helps them keep shape.
- → Can these be prepared ahead of time?
Yes, you can form the balls in advance and refrigerate or freeze, then bake fresh before serving.
- → What dipping sauces pair well with these savory balls?
Classic choices include ranch, honey mustard, and barbecue sauces to complement the cheesy, meaty flavors.