This is one of my family’s favorite casseroles because of the incredible flavors – the bacon, ranch, cream of chicken soup with the chicken and biscuits makes the dish so savory and delicious!
I have made two different versions of this casserole – I have mixed in the biscuits per the directions, and I have put the chicken mixture in the baking dish and placed the biscuit pieces on top. The mixed in biscuits are doughy like dumplings (I love chicken and dumplings) and the ones on top get fluffy and crispy (reminding me of pot pie). Either way is delicious, so it is up to you how you assemble the casserole based on your preferences!
You can also adjust other ingredients if you wish. Add some vegetables, use dried or fresh herbs, use cream of mushroom soup, or use your favorite cheese. This casserole will be a favorite of your family and it is also loved at potlucks or get togethers. There won’t be any left though which lets you know that it is delicious!
Ingredients
3 cups cooked chicken – chopped
2 (10.5 oz.) cans cream of chicken soup
1 ½ cups sour cream
1 cup grated cheddar cheese
2 Tbsp. Ranch dressing mix – powder
¼ cup cooked real bacon – chopped
1 (12 oz.- 10 count) can refrigerator biscuits – each cut in 4 – 6 pieces
1 cup grated cheddar cheese – for the top of the casserole
Directions
Preheat oven to 350° F.
Lightly grease a 9×13 baking pan. Set aside.
In a mixing bowl, combine the chicken, soup, sour cream, a cup of grated cheese, Ranch dressing mix, and bacon.
Slice each biscuit into 4 – 6 pieces. Add them into the chicken mixture. Toss to coat.
Transfer the chicken mixture into the lightly greased pan.
Top with the rest of the grated cheese.
Bake for about 25 to 35 minutes or until bubbly and the biscuits pop up and golden brown.
Notes
• Biscuits
The refrigerated biscuits are the smaller ones and are 10 biscuits to a 12 oz. can. You can also use 2 cans with 5 biscuits in each (6 oz. can).
You can use frozen biscuits but let them thaw before using.
If you prefer to make your own biscuits, that will work great as well!
The biscuits need to be cut in 4 – 6 pieces – smallish- for them to cook properly. If they are too big, they will be too doughy.
• Cream Soup
Cream of Mushroom also works very well. If you have a condensed cream soup that you prefer, go ahead and use it!
Use the low sodium version of soup if you are sensitive to salt. There is plenty of sodium from other ingredients and this is a good way to lower the overall sodium content without sacrificing flavor.
• Cheese
Cheddar cheese is delicious but feel free to mix up the cheese and use what you like best!
• Chicken
This is a great way to use leftover chicken! You can also use rotisserie chicken which is a time-saver. I usually throw some chicken in the instant pot to cook because it takes so little time. Whichever chicken you choose to use will be wonderful, just make sure it is cooked.
• Add-Ins
Vegetables: To add vegetables, small dice some carrots, celery, onion, or thaw frozen peas and add to the chicken mixture. A good amount is 1 to 1 ½ cups of vegetables.
Ranch Dressing Mix and Herbs: If you do not have ranch dressing mix, or do not care for it, you can add 1-2 tsp. dried herbs and spices. I have used a combination of thyme, rosemary, onion powder, oregano, basil, and garlic powder. Tweak the amounts to your taste. On several occasions, I used Herbs de Provence which was wonderful. Some prefer less seasoning while others enjoy more so balance the seasonings to your preference. I love garnishing with fresh herbs too because it makes almost any dish a bit more vibrant.
• Storing: After cooling leftovers, transfer to an airtight container and refrigerate for up to 4 days.
• Freezing: Freezing may affect the texture due to the dairy. Dairy sometimes takes on a gritty texture after being frozen. The biscuits may also change consistency after freezing, thawing, and reheating. I would avoid freezing this casserole since it is so easy to throw together.