Chicken Bubble Biscuit Bake
Quartered canned biscuits folded into creamy chicken, bacon, ranch and cheddar, baked golden and bubbly in one 9x13 pan.
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Ingredients
- 3 cups cooked chicken chopped, or canned chicken
- 2 cans condensed cream of chicken soup 10.5 ounces each
- 1 1/2 cups sour cream
- 2 cups shredded cheddar cheese divided
- 2 tablespoons ranch dressing mix
- 1/4 cup bacon cooked and chopped
- 1 can refrigerated biscuits 12 ounces, such as Grands Jr.
- nonstick cooking spray for the pan
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray.
- In a large bowl, combine the chicken, cream of chicken soup, sour cream, 1 cup of the cheese, the ranch dressing mix and the bacon.
- Cut each biscuit into 4 pieces and gently toss them with the chicken mixture until coated.
- Pour the mixture into the prepared pan and spread it evenly. Top with the remaining 1 cup of cheese.
- Bake for 25 to 35 minutes, until bubbly, the biscuits are golden brown and cooked through, and the center reaches 165°F.
Notes
For less doughy biscuits, spread the chicken mixture in the pan first and put the biscuit pieces on top. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 29.2gProtein: 28.6gFat: 31.9gSodium: 1335mgFiber: 0.3gSugar: 5.4g