Loaded Chicken and Biscuit Bake
Delve into a realm of coziness, with our Loaded Chicken and Biscuit Bake. This isn't simply a dish; it's a masterpiece that harmoniously combines the heartiness of succulent cooked chicken with the creaminess of sour cream complemented by a dash of tangy ranch dressing and a sprinkling of crispy bacon crumbles. Topped with biscuits each mouthwatering bite is an orchestra of flavors and textures that brings warmth and contentment to your dining table in just 35 minutes.
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Servings: 8
Ingredients
- 2 c chicken - cooked and shredded or chopped
- 1 can 10.75 ounces cream of chicken soup
- 8 ounces sour cream
- 1 c colby jack cheese shredded
- 1 packet ranch dressing mix
- 1/2 c bacon - cooked and chopped
- 1 package Pilsbury biscuits 10 count - 12 ounces
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking pan measuring 9x13 inches.
- In a mixing bowl combine 2 cups of cooked and shredded/chopped chicken one can (10.75 ounces) of cream of chicken soup, 8 ounces of cream 1 cup of shredded Colby jack cheese 1 packet of ranch dressing mix and 1/2 cup of cooked and chopped bacon.
- Take 10 Pillsbury biscuits. Cut each one into four pieces. Gently fold these biscuit pieces into the chicken mixture.
- Transfer the combined mixture into the greased baking pan.
- Place the pan in the oven. Bake for approximately 25 to 30 minutes or until the biscuits turn golden brown and are fully cooked.
- Out of the oven serve this Loaded Chicken and Biscuit Bake while it's hot!
Notes
To give this recipe a gluten-free twist it's important to select gluten-free alternatives, for the main ingredients. Choose gluten-free cream of chicken soup and gluten-free biscuits. Make sure the ranch dressing mix is certified gluten-free. By making these substitutions you can recreate the deliciousness of our Loaded Chicken and Biscuit Bake while catering to those, with sensitivity without sacrificing taste and comfort.