Chicken Bacon Ranch - Bubble Up Casserole - Marching in With Casseroles 2023

Ingredients

• 10 strips Bacon (cooked until crisp, then diced into ~1‑inch pieces)
• 12 oz Canned Chicken (drained, reserve the broth, roughly chopped)
• 1/2 cup Chicken Broth (reserved from canned chicken, optional for extra moisture)
• 12 oz Sour Cream (softened, about two‑thirds of a 16‑oz container)
• 2 cans Cream of Chicken Soup (regular condensed cream of chicken soup (10.5 oz each))
• 10 oz Frozen Peas (do not thaw; use frozen for best texture)
• 2 tbsp Ranch Dressing Mix (store‑bought packet or bulk seasoning)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Dried Thyme
• 1 tsp Salt (adjust to taste)
• 1 tsp Black Pepper (adjust to taste)
• 2 cups Shredded Cheese (cheddar, Monterey Jack, or a blend; divided (1 cup mixed in, 1 cup on top))
• 3 biscuits Canned Buttermilk Biscuits (12‑oz can, cut each biscuit into quarters)
• as needed spray Cooking Spray (non‑stick spray for greasing casserole dish)
• 1 tbsp Dried Chives (for garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Cook Bacon

   In a skillet over medium heat, cook the bacon strips until crisp, about 8‑10 minutes. Drain on paper towels.

   Time: PT10M

3. Dice Bacon

   Transfer the cooked bacon to a cutting board and dice into roughly 1‑inch pieces.

   Time: PT5M

4. Mince Shallot

   Peel the shallot, then mince it very finely.

   Time: PT5M

5. Prepare Chicken

   Drain the canned chicken, reserve the broth, and roughly chop the chicken into bite‑size pieces.

   Time: PT5M

6. Combine Main Ingredients

   In the large mixing bowl, combine diced bacon, minced shallot, frozen peas, chopped chicken, both cans of cream of chicken soup, sour cream, ranch dressing mix, onion powder, garlic powder, dried thyme, salt and pepper. Stir until everything is evenly incorporated.

   Time: PT5M

7. Add First Portion of Cheese

   Fold in 1 cup of shredded cheese into the mixture.

   Time: PT3M

8. Grease Casserole Dish

   Lightly spray the 9x13‑inch casserole dish with cooking spray.

   Time: PT2M

9. Transfer Mixture

   Pour the casserole mixture into the prepared dish and spread evenly.

   Time: PT3M

10. Prepare Biscuit Topping

    Cut each canned biscuit into quarters (four pieces). Arrange the biscuit pieces on top of the mixture, spacing them evenly.

    Time: PT5M

11. Add Remaining Cheese

    Sprinkle the remaining 1 cup of shredded cheese over the biscuit topping.

    Time: PT2M

12. Bake Casserole

    Place the dish in the preheated oven and bake for 25‑30 minutes, checking at the 20‑minute mark. The cheese should be melted and the biscuits golden brown.

    Time: PT30M

    Temperature: 350°F

13. Rest and Garnish

    Remove from oven, let rest 5 minutes, then garnish with dried chives before serving.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

20 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bacon: turkey bacon, pancetta
• Instead of Canned Chicken: cooked shredded chicken, rotisserie chicken
• Instead of Chicken Broth: store‑bought chicken broth
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Cream of Chicken Soup: cream of mushroom soup, homemade white sauce
• Instead of Frozen Peas: fresh peas, mixed frozen vegetables
• Instead of Ranch Dressing Mix: homemade ranch seasoning
• Instead of Onion Powder: finely minced fresh onion
• Instead of Garlic Powder: fresh minced garlic
• Instead of Dried Thyme: Italian seasoning
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Shredded Cheese: pepper jack, mozzarella
• Instead of Canned Buttermilk Biscuits: homemade biscuit dough, frozen biscuits (thawed)
• Instead of Cooking Spray: butter, vegetable oil
• Instead of Dried Chives: fresh chives

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Skillet or Frying Pan
• Measuring Spoons
• Measuring Cups
• 9x13‑inch Casserole Dish
• Cooking Spray Bottle
• Oven
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Preheat oven to 350°F
• Cook bacon until crisp
• Mix all wet and dry ingredients thoroughly
• Arrange biscuit pieces evenly on top
• Bake until biscuits are golden and cheese is melted

Chef Tips from the Video

• Use extra shredded cheese on top for a richer, golden crust.
• Crisp bacon adds a smoky depth; don’t skip the rendering step.
• If you prefer a spicier version, add a pinch of cayenne pepper to the seasoning blend.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze uncovered for up to 2 months; reheat in oven covered with foil.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 11, cover tightly, and refrigerate overnight; bake fresh the next day.
• Freeze the assembled, uncooked casserole (without cheese on top) for up to 2 months; add cheese before baking.

Frequently Asked Questions