Ingredients:
3 cups of shredded boiled chicken (can substitute with rotisserie chicken or canned chicken)
2 cans (10.5 ounces each) of cream of chicken soup
¼ cup of cooked and crumbled bacon
1 ½ cups of sour cream
1 packet of ranch seasoning mix
Half a bag of shredded sharp cheese (or any cheese of your choice)
12 ounces of junior biscuits
Instructions:
Prepare Your Chicken: If you’re not using rotisserie or canned chicken, boil your chicken until fully cooked. Once cooled, shred it to get 3 cups.
Combine Main Ingredients: In a large mixing bowl, combine your shredded chicken, cream of chicken soup, crumbled bacon, sour cream, and ranch seasoning. Mix these ingredients until they are well-incorporated.
Add The Cheese: Pour in half a bag of your preferred shredded cheese to the mixture and stir it in.
Prep The Biscuits: Take your 12-ounce can of junior biscuits and cut each biscuit into quarters.
Fold In The Biscuits: Gently fold the quartered biscuits into your chicken mixture, ensuring they’re evenly distributed.
Preheat Your Oven: Set your oven to preheat at 350°F (175°C).
Grease Your Dish: Before transferring your mixture, spray a casserole dish with a non-stick cooking spray or brush it with olive oil.
Transfer The Mixture: Pour the chicken and biscuit mixture into the greased casserole dish, spreading it out evenly.
Top With Cheese: Sprinkle the remaining shredded cheese on top for a delicious cheesy crust.
Bake: Place the casserole dish in your preheated oven and bake for about 40 minutes. Your dish should turn golden brown and bubbly.
Serve & Enjoy: Once baked, allow it to cool slightly and then dig in! The biscuits should have risen beautifully within the bake, giving you fluffy pockets amidst a creamy chicken mixture.
