Instructions:
Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
In a large bowl, mix together the cooked chicken, soup, sour cream, 1 cup shredded cheese, ranch dressing mix and bacon crumbles until well combined.
Cut the biscuit dough into quarters and gently fold into the chicken mixture until evenly distributed.
Transfer the chicken-biscuit mixture into the prepared baking dish and spread into an even layer.
Top with the remaining 1 cup of shredded cheese.
Bake for 30-35 minutes until bubbly, cheese is melted, and biscuits are golden brown.
Let cool slightly before serving hot.
Tips & Tricks:
Use chicken broth instead of water when reconstituting condensed soups for extra flavor.
Add veggies like peas, corn, spinach or broccoli for extra nutrition.
For crispy biscuits, arrange them on top before baking instead of mixing into the filling.
Let any leftovers cool completely before refrigerating/freezing for best texture.
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