Step 1: Prepare the Flavor-Packed Filling
Preheat your oven to 350°F (175°C). Generously grease a 9×5 inch loaf pan or a 10-inch round, deep cake pan (a Bundt pan also works beautifully for a ring shape). In a large bowl, combine the shredded chicken, 1 cup of the BBQ sauce, about ¾ of the crumbled bacon (reserve the rest for topping), diced red onion, 2 tbsp parsley, smoked paprika, garlic powder, and black pepper. Mix until the chicken is evenly and thoroughly coated.

Step 2: Create the Triple-Cheese Mixture
In a separate bowl, combine the shredded cheddar, Monterey Jack, and grated Parmesan cheeses. Toss to mix evenly. Set aside about ¾ cup of this cheese blend for the top layer.

Step 3: Prepare the Garlic-Herb Butter and Biscuit Dough
In a small bowl, combine the melted butter, minced garlic, dried parsley, and onion powder. Set aside. Open the biscuit cans. Separate the biscuits. On a lightly floured surface, use your hands or a rolling pin to gently flatten and stretch each biscuit into a rough 4-5 inch circle. They should be thin but not torn.

Step 4: Stuff and Fold the Biscuit Packets
Working with one biscuit round at a time, place it in your palm. Spoon about 1 ½ tablespoons of the BBQ chicken filling onto the center. Top the filling with a generous tablespoon of the cheese blend (from the main bowl, not the reserved topping). Gather the edges of the biscuit dough up and over the filling, pinching them firmly at the top to create a sealed ball. It’s okay if some filling peeks out; this adds to the rustic charm. Repeat with all biscuit rounds.

Step 5: Layer the Stuffed Bundles in the Pan
Dip the bottom of each stuffed ball into the garlic-herb butter, then place it seam-side down into the prepared loaf pan. Pack them in tightly, standing them on their ends if necessary, in two snug rows. You are building a loaf. Pour any remaining garlic butter evenly over the top of the arranged biscuits.

Step 6: Add the Final Cheese and Bacon Layer
Sprinkle the reserved ¾ cup of cheese blend evenly over the top of the packed biscuits. Follow with the remaining reserved crispy bacon crumbles.

Step 7: Bake to Golden, Bubbling Perfection
Place the pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 35-45 minutes. About 20 minutes into baking, if the top is browning too quickly, tent it loosely with aluminum foil. The bake is done when the biscuit dough is deep golden brown, the cheese is completely melted and bubbly, and the internal temperature of the dough reaches 190°F (88°C).

Step 8: Glaze, Rest, and The Grand Reveal
In a small bowl, mix the remaining ¼ cup of BBQ sauce with the honey to create a simple glaze. Once the bake is out of the oven, immediately brush this glaze over the top. Let the bake rest in the pan for a critical 10-15 minutes. This allows the molten cheese and filling to set slightly, making it possible to turn out without collapsing. Carefully run a knife around the edges. Place a serving platter over the pan and, with confidence, invert it to release the loaf. Garnish immediately with sliced green onions and more parsley. Serve warm right on the platter, allowing everyone to pull apart their own pieces, with ranch or blue cheese dressing on the side for dipping