Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked, shredded chicken | 3 cups |
| Cream of chicken soup (condensed) | 2 cans |
| Sour cream | 1 1/2 cups |
| Shredded cheese | 2 cups, divided |
| Ranch dressing mix | 2 tablespoons |
| Cooked, crumbled bacon | 1/4 cup |
| Refrigerated biscuits (Grands Jr. or similar) | 1 (12 oz) can |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, 1 cup of shredded cheese, ranch dressing mix, and bacon crumbles. Mix well.
- Cut the biscuit dough into quarters. Gently fold the biscuit pieces into the chicken mixture.
- Pour the chicken-biscuit mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
- Bake for 30-35 minutes, or until the biscuits are golden brown, the cheese is melted, and the mixture is bubbly.
- Let the casserole cool slightly before serving warm.
