Take-out Tuesday, Creamy Bacon Topped Chicken & Biscuits Bake

the Painted Apron

6 years ago

As temperatures drop… wait, that is going to happen, right?

Ok, well, when temperatures drop, keep this comfort filled casserole in mind for an easy weeknight supper

Actually, temps don’t even have to drop, this tastes good any time!

So easy to prepare, cooked chicken {I used chicken fingers from the deli and removed the fried coating} or you can use leftover or rotisserie chicken

Mix Cream of Chicken soup with sour cream and ranch dressing mix to make the creamy sauce

Cut up biscuits and place in baking dish

Combine chicken pieces with cheese and green onions with creamy sauce

Place on top of biscuits

Sprinkle with more cheese

And bake!

Garnish with crispy bacon and additional green onions

Leftovers are just as good the next day! Just reheat, loosely covered, at 350 degrees for 25 minutes

Creamy Bacon Topped Chicken & Biscuits Bake

Comfort food at it's best!

Course Brunch, Main Course

Cuisine American, Southern

Keyword chicken and bacon casserole, chicken and biscuits, chicken bubble-up

Prep Time 15

Cook Time 30

Servings 4

1 1/2 cups cooked chopped chicken
1/2 10.75-oz can Cream of Chicken Soup
1/2 cup sour cream
1/2 cup shredded cheddar cheese divided
1 Tbsp dry Ranch dressing mix
3-4 strips cooked bacon crumbled
2 green onions chopped, divided
4 refrigerated biscuit dough biscuits {a small can has 5 cook remaining biscuit and save for another use}

Preheat oven to 350º F. Lightly spray an 8 x 8-inch dish with cooking spray. Cut each biscuit into 4 pieces and place in bottom of dish spaced evenly apart.
Combine chicken, soup, sour cream, 3/4 of the cheese, 3/4 of green onions, and Ranch dressing mix.
Pour chicken mixture into prepared pan. Press down in and around biscuits. Top with remaining cheese. Dish can be refrigerated at this point for baking later in the day if desired.
Bake for 25-35 minutes, until bubbly and biscuits are golden brown.
Garnish with remaining green onions and bacon