CHICKEN BUBBLE BISCUIT BAKE CASSEROLE
Three cups of chopped chicken, cooked or from a can
Chilled chicken soup, 2 cans
mixed sour cream, measuring 1.50 cups
1/4 cup of grated cheese
What You Need:
Three cups of chopped chicken, cooked or from a can
Chilled chicken soup, 2 cans
mixed sour cream, measuring 1.50 cups
1/4 cup of grated cheese
Ranch dressing mix, 2 tablespoons
3/4 cup of bacon that has been cooked and chopped
Refrigerator-safe Grands Jr. Biscuits, one 12-oz can
1 more cup of shredded cheese to sprinkle on top of the casserole
The Best Way to Bake a Chicken Casserole with Bubble Biscuits
Get the oven hot, about 350°. Apply a thin layer of cooking spray to a 9-by-13-inch pan. Put aside.
Gather the chicken, broth, sour cream, 1 cup of shredded cheese, Ranch dressing mix, bacon, and combine. **Divide each biscuit in half lengthwise. Combine with the pulled chicken.
After the pan is ready, pour the chicken mixture into it. Sprinkle the rest of the grated cheese on top.When the biscuits are golden brown and the filling is bubbling, bake for 25 to 35 minutes.
** Put the chicken mixture in the bottom of the plate and then top with the biscuits if you don’t like biscuits that are « doughy » like dumplings!
For those who want to keep this dish in the cupboard, you may use canned chicken instead of making the biscuits from scratch.
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