Chicken Bubble Biscuit Bake Casserole (Print version)
Creamy ranch chicken and bacon loaded with biscuit bites, baked until bubbly and golden. A fast comfort-food dinner.
# Ingredients:
For the filling
01 -
3 cups cooked chicken, chopped (rotisserie or leftover roast)
02 -
2 (10.5 oz) cans cream of chicken soup
03 -
1 1/2 cups sour cream
04 -
1 cup shredded cheddar cheese
05 -
2 tablespoons dry ranch dressing mix
06 -
1/4 cup cooked bacon, chopped
07 -
Salt and black pepper
For the biscuit topping
08 -
1 (12 oz) can refrigerated Grands Jr biscuits (8 count)
09 -
1 cup shredded cheddar cheese (for topping)
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
02 -
In a large bowl, stir together the cooked chicken, cream of chicken soup, sour cream, 1 cup of cheddar cheese, ranch dressing mix, bacon, and a pinch of salt and pepper until evenly combined.
03 -
Cut each biscuit into quarters. Gently fold the biscuit pieces into the chicken mixture until they are distributed throughout.
04 -
Spread the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 30 to 35 minutes until the edges are bubbly and the biscuits are golden brown.
05 -
Let the casserole sit for 5 to 10 minutes before serving so the filling can set.
# Good to know:
01 -
Let the casserole rest before serving so it sets and slices cleanly.
02 -
For crispier biscuits, place them on top of the filling instead of mixing them in.