\u2605Ingredients<\/mark><\/em><\/strong><\/p>\n\n\n\n2 cans (10.5 oz each) condensed cream of chicken or cream of mushroom soup<\/p>\n\n\n\n
2 cups cooked, shredded chicken<\/p>\n\n\n\n
1 cup sour cream<\/p>\n\n\n\n
2 cups shredded cheddar cheese (divided)<\/p>\n\n\n\n
1 packet (1 oz) Ranch seasoning mix<\/p>\n\n\n\n
1 can (16.3 oz) refrigerated biscuits (e.g., Pillsbury Grands)<\/p>\n\n\n\n
6-8 strips cooked bacon, crumbled<\/p>\n\n\n\n
\u2605Instructions<\/mark><\/em><\/strong><\/p>\n\n\n\nPreheat the oven to 350\u00b0F (175\u00b0C).<\/p>\n\n\n\n
In a large bowl, combine the sour cream, soups, shredded chicken, Ranch seasoning, 1 cup of cheddar cheese, and crumbled bacon.<\/p>\n\n\n\n
Cut each biscuit into four pieces and gently fold the biscuit pieces into the chicken mixture until evenly coated.<\/p>\n\n\n\n
Grease a 9×13-inch baking dish and spread the chicken-biscuit mixture evenly in the dish.<\/p>\n\n\n\n
Sprinkle the remaining 1 cup of cheddar cheese on top.<\/p>\n\n\n\n
Bake in the preheated oven for 25 to 35 minutes, or until the biscuits are fully cooked and the cheese is bubbly and golden.<\/p>\n\n\n\n
Let it cool for a few minutes before serving. Enjoy!<\/p>\n\n\n\n
Would you like tips or variations for this recipe?<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Bacon Ranch Casserole with Biscuits \u2605Ingredients 2 cans (10.5 oz each) condensed cream of chicken or cream of mushroom…<\/p>\n","protected":false},"author":1,"featured_media":443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"\n
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