Chicken Bubble Biscuit Bake
Filled with tender, juicy chicken in a creamy ranch and bacon filling, topped with refrigerated biscuits and golden crispy cheese, this simple-to-prepare casserole is a delightful dish that everyone will love.
After asking everyone on Instagram what recipe they wanted next, the overwhelming choice was this fantastic Chicken Bubble Biscuit Bake! You all have great taste—you're my buddies for a reason!
This dish features a wonderful combination of store-bought crescent dough filled with chicken stuffing, making it perfect for a comforting meal at home.
Ingredients:
- 3 cups cooked chopped chicken, or canned chicken
- 2 cans condensed cream of chicken soup
- 1 1/2 cups sour cream
- 1 cup shredded cheese
- 2 tablespoons Ranch dressing mix
- 1/4 cup diced, cooked bacon
- 1 (12-ounce) can refrigerated Grands Jr. biscuits
- Additional 1 cup shredded cheese for topping
Directions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, 1 cup shredded cheese, Ranch dressing mix, and diced bacon.
- Cut each biscuit into four pieces and gently fold them into the chicken mixture until evenly coated.
- Transfer the chicken mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake in the preheated oven for 25 to 35 minutes, or until the casserole is bubbly and the biscuits are golden brown.
- Optional: If you prefer a doughier texture for the biscuits, arrange the chicken mixture on the bottom of the baking dish and place the biscuits on top before baking.
Enjoy this Chicken Bubble Biscuit Bake as a comforting meal that's easy to prepare. It's a pantry-friendly dish that can be customized with homemade biscuits and canned chicken for added convenience.
Variation:
- For a lighter version, use reduced-fat sour cream and cheese, and opt for low-sodium cream of chicken soup.
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