How to make "cracked out" chicken bubble up casserole

Laura Martin

Contributing Writer

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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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Cooktop Cove

Cracked Out Chicken Bubble Up Casserole

8-10

10 minutes

30 minutes

40 minutes

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

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.

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.

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The crunchy layers on the top and bottom make this chicken casserole irresistible

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