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.
Pro tip: For a more intense ranch flavor, add the entire seasoning packet, about 3 tablespoons total.