Chicken and Biscuits in a Pot

Ingredients for 8 Servings:

• 2 cups of shredded cheddar cheese, divided
• 3 cups of cooked shredded chicken
• 2 tablespoons of ranch seasoning
• 2 cans (10.5 oz each) of cream of chicken soup
• 1/4 cup of cooked crumbled bacon
• 1.5 cups of sour cream
• • Transfer the chicken and biscuit mixture into a 9×13-inch baking dish that has been greased. Spread it out evenly in the dish. Sprinkle the remaining 1 cup of cheddar cheese on top for a delicious cheesy finish.

  • 5. Bake:

    • Place the baking dish in the preheated oven and bake for 25 to 35 minutes, or until the biscuits are golden brown and cooked through. The cheese should be melted and bubbly.

    6. Serve:

    • Let the casserole cool for a few minutes before serving. This chicken and biscuit casserole is best enjoyed warm, fresh out of the oven!

    Tips for Making the Best Chicken and Biscuit Casserole:

    • Use Pre-Cooked Chicken: To save time, you can use rotisserie chicken or any leftover cooked chicken you have on hand.
    • Customize the Cheese: While cheddar is a classic choice, you can experiment with other cheeses like mozzarella, Monterey Jack, or even pepper jack for an extra kick.
    • Add Vegetables: For extra nutrition, toss in some frozen peas, corn, or broccoli to the casserole before baking.

    Why This Casserole is Perfect for Any Occasion:

    This Chicken Bubble Biscuit Casserole is perfect for feeding a hungry family on busy weeknights. It’s hearty, filling, and easy to make with simple ingredients you likely already have in your kitchen. Whether you’re serving this for dinner, brunch, or a potluck, it’s sure to be a hit with everyone at the table.

    Storing and Reheating:

    • Storing: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
    • Freezing: You can freeze the unbaked casserole by wrapping it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. When ready to bake, let it thaw in the fridge overnight and bake as directed.
    • Reheating: To reheat, place individual portions in the microwave for 1-2 minutes or reheat the entire dish in a 350°F oven for about 10-15 minutes, or until warmed through.

    Frequently Asked Questions:

    Q1: Can I make this casserole ahead of time?
    Yes! You can assemble the casserole a day in advance, cover it, and store it in the refrigerator. When ready to bake, simply follow the baking instructions.

    12 oz can of refrigerated biscuits, cut into quarters

    Instructions:

    1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C) to get it ready for baking.

    2. Prepare the Chicken Mixture:

    • In a large mixing bowl, combine the cooked shredded chicken, ranch seasoning, cream of chicken soup, 1 cup of cheddar cheese, sour cream, and bacon. Stir well to create a creamy mixture.

    3. Add the Biscuits:

    • Cut the refrigerated biscuits into quarters and gently fold them into the chicken mixture, making sure the biscuits are evenly coated with the creamy sauce.

    4. Assemble the Casserole:

    Q2: What type of biscuits should I use?Any brand of refrigerated biscuits will work, but flaky biscuits tend to give the casserole a better texture. You can also use homemade biscuits if you prefer.