To make this, you’ll need shredded or diced cooked chicken, which may be rotisserie, canned, or even leftover.
Chicken soup cream, condensed
Sour cream
Cheese that has been shredded
Seasoning blend for dry ranch
Crumbled and cooked bacon
Cookie dough, either handmade or Grands Jr., refrigerated
Instructions:
Bring the oven temperature up to 350°F. Reserve a 9×13 baking dish after greasing it.
Using a large basin, thoroughly combine the cooked chicken, soup, sour cream, 1 cup of shredded cheese, ranch dressing mix, and bacon crumbles.
Divide the biscuit dough into four equal pieces and combine them gently with the chicken mixture.
Once the baking dish is ready, transfer the chicken-biscuit mixture and spread it out evenly.
Add the last cup of shredded cheese on top.
Once the biscuits are golden brown, the cheese should melt, and the mixture should bubble, bake for 30–35 minutes.
After letting it cool a little, serve it hot.
Helpful Hints:
For a more flavorful reconstitution of condensed soups, try using chicken broth rather than water.
Vegetables such as maize, peas, spinach, and broccoli may be added for added nutrients.
If you want your biscuits to be crispy, sprinkle them on top before baking rather than incorporating them into the mixture.
To get the greatest texture when refrigerated or frozen, let any leftovers cool completely.
