• Quick & Easy with simple ingredients
• One-dish cleanup
• Kid-friendly and freezer-friendly
• Totally customizable

Ingredients

• 3 cups shredded chicken (rotisserie works great)
• 2 cans cream of chicken soup
• 1½ cups sour cream
• 2 tbsp ranch seasoning
• ¼ cup cooked crumbled bacon
• 2 cups shredded cheddar (divided)
• 1 can refrigerated biscuits (12 oz)

How to Make It

1. Preheat oven to 350°F.
2. Mix filling: Combine chicken, soup, sour cream, ranch, bacon, and 1 cup cheese.
3. Add biscuits: Cut biscuits into quarters, stir into the mix.
4. Assemble: Spread in a greased 9×13-inch dish. Top with remaining cheese.
5. Bake 25–35 mins, until bubbly and biscuits are cooked through.
6. Let rest 5–10 mins before serving.

Optional Add-Ins

• Veggies like peas or bell peppers
• Spices like red pepper flakes or jalapeños
• Cheese swaps like mozzarella or Monterey Jack
• Tex-Mex twist with taco seasoning and green chilies

Storage & Reheating

• Store leftovers in fridge up to 4 days or freeze for 2 months.
• Reheat in microwave or oven at 350°F until warmed through.

Serving Ideas
Pair with a green salad, steamed veggies, or fruit for a balanced meal.

Why You’ll Make It Again
Warm, cheesy, and deeply satisfying — this casserole is like a hug in a dish. Perfect for busy nights, potlucks, or cozy weekends.