1 pound boneless, skinless chicken breasts, diced (about 3 cups diced chicken)
2 (10.5 ounce) cans cream of chicken soup
16 ounces sour cream (2 cups)
4 ounces bacon, cooked and crumbled (about 1 cup)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 (12 ounce) can refrigerated biscuit dough, cut into quarters (I use Pillsbury Grands)
1 packet ranch seasoning mix
Instructions:
Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish with cooking spray or oil.
In a large bowl, mix together the diced chicken, cream of chicken soup, sour cream, cooked crumbled bacon, and 1 cup of the shredded cheese. Add the ranch seasoning and stir well until fully combined.
Cut the biscuits into quarters. Gently fold the quartered biscuits into the chicken mixture until just combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake for 35-40 minutes, until bubbly and lightly browned. Remove from oven.
Sprinkle the remaining 1 cup shredded cheese over the top. Bake for 2-3 more minutes just until the cheese melts.
Let sit for 5 minutes before serving. Garnish with extra crumbled bacon if desired. Enjoy!
Cooking Tips:
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