Ingredients
Prep
- 3 C cooked diced or shredded chicken
- 21 oz cream of chicken soup
- 1 1/2 C sour cream
- 2 T dry ranch seasoning
- 1/4 C real bacon bits
- 2 C shredded cheddar divided
- 16 oz refrigerated biscuits jumbo
On Cooking Day
- 2 pkg frozen peas and carrots
Instructions
To Assemble
- Put the first five ingredients in a large bowl. Add half of the shredded cheese to the bowl and stir to combine.
- Cut biscuits into quarters. Add the biscuits to the chicken mixture and toss to incorporate.
- Put the chicken and biscuit mixture in a greased casserole dish and top with the remaining shredded cheese. Cover with foil.
To Cook
- Bake uncovered at 350 degrees for 25-35 minutes or until casserole is bubbly and biscuits are golden brown.
- Serve with peas and carrots prepared per package instructions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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