Ingredients
3 cups cooked chicken shredded or chopped
2 10.5 oz cans condensed cream of chicken soup
1 1/2 cups sour cream
2 cups shredded cheddar cheese divided
2 tbsp dry ranch dressing mix
1/4 cup cooked bacon crumbles
1 12 oz can refrigerated biscuit dough, quartered (Grands Jr)
Instructions
Preheat oven to 350°F. Grease a 9×13 baking dish.
In a large bowl, mix together chicken, soup, sour cream, 1 cup cheese, ranch mix and bacon.
Gently fold in the quartered biscuit dough pieces until evenly distributed.
Transfer mixture to prepared baking dish and spread into an even layer.
Top with remaining 1 cup shredded cheese.
Bake for 30-35 minutes until bubbling and biscuits are golden brown.
Let cool 5 minutes before serving hot.
Notes
Can use rotisserie, canned or leftover cooked chicken.
For homemade biscuits, use half a biscuit dough recipe.
Add veggies if desired for extra nutrition.
Refrigerate or freeze any leftovers once cooled.
Chicken Bubble Biscuit Bake Casserole
