Like any good Midwesterner, I love the combination of chicken, bacon and ranch dressing. I grew up eating it in salads, atop potatoes and layered into sandwiches. In the recipe below, the addictive combination is tossed with biscuit dough to make a flaky, bubbling casserole.
Cream of celery soup enhances the zippy ranch flavor in this casserole. If you’d like a crisp crust of cheese on top, you can reserve 1/4 cup of the cheddar and sprinkle it on just before baking.
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Cracked Out Chicken Bubble Up Casserole
Cooktop Cove
Ingredients
2 cups cubed cooked chicken
1 10.75-ounce can cream of celery soup
1 cup sour cream
1 cup shredded cheddar cheese
1 1/2 tablespoons (1/2 a 1-ounce package) ranch dressing mix
4 slices bacon, cooked and crumbled
1 12-ounce can refrigerated Grands! Juniors biscuits
2 cups cubed cooked chicken
1 10.75-ounce can cream of celery soup
1 cup sour cream
1 cup shredded cheddar cheese
1 1/2 tablespoons (1/2 a 1-ounce package) ranch dressing mix
4 slices bacon, cooked and crumbled
1 12-ounce can refrigerated Grands! Juniors biscuits
Directions
Heat oven to 350 degrees Fahrenheit. Mist a 9-by-13-inch baking pan with cooking spray.
Heat oven to 350 degrees Fahrenheit. Mist a 9-by-13-inch baking pan with cooking spray.
In a large bowl, combine soup, sour cream, cheese, ranch dressing mix and bacon. Stir to mix.
Cut biscuits into quarters and toss with chicken mixture. Pour into prepared baking pan.
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Bake for 30 minutes, until biscuits are lightly browned.
Pro tip: For a more intense ranch flavor, add the entire seasoning packet, about 3 tablespoons total.