Heat oven to 375°F. Spray 2 muffin pans with cooking spray.

Place chicken in a microwave-safe bowl and cook for 2-3 minutes, or until mostly defrosted. Cut chicken into bite-sized pieces and return to the same bowl.

Add cheddar cheese and ranch dressing to the chicken. Mix well and set aside.

In a separate bowl, stir together Bisquick, milk and eggs until blended.

Add approx. 1 tablespoon of Bisquick batter into each muffin cup. Top with approx. 1/4 cup of chicken mixture, then add 1 more tablespoon of batter to each muffin cup.

Bake for 25- 30 minutes or until batter has set.

Serve with carrot & celery sticks and more Ranch dressing for dipping.