| Ingredient | Quantity |
|---|---|
| Shredded boiled chicken | 3 cups (can substitute with rotisserie or canned chicken) |
| Cream of chicken soup | 2 cans (10.5 ounces each) |
| Cooked and crumbled bacon | ¼ cup |
| Sour cream | 1 ½ cups |
| Ranch seasoning mix | 1 packet |
| Shredded sharp cheese | Half a bag (or any cheese of your choice) |
| Junior biscuits | 12 ounces |
Instructions:
- Prepare Your Chicken
- If using fresh chicken, boil until fully cooked.
- Once cooled, shred the chicken to make 3 cups.
- Combine Main Ingredients
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, crumbled bacon, sour cream, and ranch seasoning.
- Mix until well incorporated.
- Add The Cheese
- Add half a bag of shredded cheese to the mixture.
- Stir to combine.
- Prep The Biscuits
- Cut each junior biscuit into quarters.
- Fold In The Biscuits
- Gently fold the quartered biscuits into the chicken mixture, ensuring they’re evenly distributed.
- Preheat Your Oven
- Preheat the oven to 350°F (175°C).
- Grease Your Dish
- Spray a casserole dish with non-stick cooking spray or brush it with olive oil.
- Transfer The Mixture
- Pour the chicken and biscuit mixture into the greased casserole dish.
- Spread it out evenly.
- Top With Cheese
- Sprinkle the remaining shredded cheese on top.
- Bake
- Place the casserole dish in the preheated oven.
- Bake for about 40 minutes, until golden brown and bubbly.
- Serve & Enjoy
- Allow the casserole to cool slightly.
- Serve and enjoy the fluffy biscuits and creamy chicken mixture
