The BEST Biscuit Bubble Up Casseroles

Ingredients

• 1 can Buttermilk Biscuits (canned) (8‑ounce can, cut into 6 roughly equal pieces)
• 2 pieces Chicken Breast (Boneless, skinless; thawed and diced)
• 6 slices Bacon (Chopped; can use pre‑cooked bacon bits)
• 2 cans Cream of Chicken Soup (10.5‑oz cans)
• 1.5 cups Sour Cream (Full‑fat, about 3/4 of a 16‑oz container)
• 1 packet Ranch Seasoning Mix (Store‑bought ranch dressing powder)
• 2 cups Sharp Cheddar Cheese (Shredded; divided (1 cup for sauce, 1 cup for topping))
• 1 pinch Salt (To taste)
• 1 pinch Black Pepper (Freshly ground if possible)
• 1 teaspoon Garlic Powder (For seasoning chicken)
• 1 teaspoon Onion Powder (For seasoning chicken)
• 1 spray Cooking Spray (For greasing casserole dish)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the casserole.

   Time: PT5M

   Temperature: 350°F

2. Cook Bacon

   In a skillet over medium heat, add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside on paper towels to drain.

   Time: PT5M

3. Cook Chicken

   In the same skillet, add the diced chicken breast, season with a pinch of salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F (74°C).

   Time: PT8M

4. Combine Chicken and Bacon

   Return the cooked bacon to the skillet and stir to combine with the chicken. Remove from heat and set aside.

   Time: PT2M

5. Prepare Ranch Sauce

   In a mixing bowl, whisk together the two cans of cream of chicken soup, 1½ cups sour cream, the ranch seasoning packet, a pinch of salt, and a pinch of pepper. Fold in 1 cup of shredded sharp cheddar cheese.

   Time: PT4M

6. Cut Biscuit Pieces

   Open the can of buttermilk biscuits and cut each biscuit into roughly six bite‑size pieces (about 48 pieces total).

   Time: PT5M

7. Grease Casserole Dish

   Lightly spray the 9×13‑inch casserole dish with cooking spray.

   Time: PT1M

8. Layer First Half of Biscuits

   Spread half of the biscuit pieces evenly across the bottom of the greased dish.

   Time: PT2M

9. Add First Half of Sauce

   Pour half of the ranch sauce over the biscuit layer, spreading gently to coat.

   Time: PT2M

10. Add Chicken‑Bacon Mixture

    Evenly distribute the chicken‑bacon mixture over the sauced biscuits.

    Time: PT2M

11. Layer Remaining Biscuits

    Place the remaining biscuit pieces on top of the chicken layer.

    Time: PT2M

12. Add Remaining Sauce

    Pour the rest of the ranch sauce over the top biscuit layer, spreading to cover all pieces.

    Time: PT2M

13. First Bake

    Place the casserole in the preheated oven and bake for 20‑25 minutes, until the biscuits are golden and the sauce is bubbling.

    Time: PT25M

    Temperature: 350°F

14. Add Final Cheese Topping

    Remove the casserole, sprinkle the remaining 1 cup shredded sharp cheddar over the top, and return to the oven for an additional 5 minutes, or until the cheese melts and turns golden.

    Time: PT5M

    Temperature: 350°F

15. Cool and Serve

    Allow the casserole to rest for 5‑10 minutes before cutting. Serve warm.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

1g