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partially frozen ~ long, serrated knife
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just put on to saute
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chicken & bacon is done
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ready to bake
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This is an easy, cheesey chicken casserole that the whole family will love! * BACON * It's creamy good with Ranch dressing and sour cream (but no canned soup) **
BACON RANCH CHICKEN with BISCUITS Bubble Up CASSEROLE
about 1-1/2 pounds boneless skinless chicken, cut into cubes (TIP: easiest to cut when partially frozen)
4-6 strips bacon, cut into 1” pieces (I use my kitchen scissors)
1/2 cup bottled ranch dressing………………………...1 tsp. pepper
1 TB fresh, chopped parsley……………………………Kosher salt, to taste
About 2-3 green onions, thinly sliced...............................3/4 cup sour cream
1 can refrigerated buttermilk biscuits, each cut into about 6 pieces
1 cup (4 oz.) shredded cheese ~ any variety you like best. (I prefer an orange-white blend)
Melted butter or buttery non-stick spray
NOTE: You need a total of 1-1/4 cups sour cream & Ranch dressing. If you want to use more/less of either one, that’s fine as long as they total 1-1/4 cups. You could even substitute milk for part of it ~ and use non-fat or low-fat sour cream or dressing.
***
Preheat oven to 350. Lightly spray a 9x13” or 7x12” (I like the smaller pan, because the casserole is thicker) pan with cooking spray. Set aside.
Spray a large skillet or Dutch oven lightly with non-stick spray. Toss in the uncooked chicken and bacon pieces. Saute for about 8-10 minutes, until the chicken is cooked through and the bacon is crispy.
Combine the rest of the ingredients (except reserve about half of the biscuits to put on top later) with the chicken & bacon in a large bowl and mix until everything is well coated. Pour chicken mixture into prepared pan. Scatter the rest of the biscuit pieces evenly over the top. Brush with melted butter or spray with the buttery non-stick spray.
Bake 20-30 minutes or until biscuit pieces are puffed and golden brown. Let it rest a couple of minutes; then cut into squares or large scoops to serve. Makes 4-6 hearty man-sized servings.
NOTE: If you want to mix some more Ranch dressing into sour cream, you can also dollop this on top of each serving, maybe with a little more chopped parsley on top too. * It will melt a little on the hot casserole and make it extra creamy! (My husband insists he doesn't like sour cream though, so I have to hide it inside of stuff for him.)
BACON RANCH CHICKEN with BISCUITS Bubble Up CASSEROLE
about 1-1/2 pounds boneless skinless chicken, cut into cubes (TIP: easiest to cut when partially frozen)
4-6 strips bacon, cut into 1” pieces (I use my kitchen scissors)
1/2 cup bottled ranch dressing………………………...1 tsp. pepper
1 TB fresh, chopped parsley……………………………Kosher salt, to taste
About 2-3 green onions, thinly sliced...............................3/4 cup sour cream
1 can refrigerated buttermilk biscuits, each cut into about 6 pieces
1 cup (4 oz.) shredded cheese ~ any variety you like best. (I prefer an orange-white blend)
Melted butter or buttery non-stick spray
NOTE: You need a total of 1-1/4 cups sour cream & Ranch dressing. If you want to use more/less of either one, that’s fine as long as they total 1-1/4 cups. You could even substitute milk for part of it ~ and use non-fat or low-fat sour cream or dressing.
***
Preheat oven to 350. Lightly spray a 9x13” or 7x12” (I like the smaller pan, because the casserole is thicker) pan with cooking spray. Set aside.
Spray a large skillet or Dutch oven lightly with non-stick spray. Toss in the uncooked chicken and bacon pieces. Saute for about 8-10 minutes, until the chicken is cooked through and the bacon is crispy.
Combine the rest of the ingredients (except reserve about half of the biscuits to put on top later) with the chicken & bacon in a large bowl and mix until everything is well coated. Pour chicken mixture into prepared pan. Scatter the rest of the biscuit pieces evenly over the top. Brush with melted butter or spray with the buttery non-stick spray.
Bake 20-30 minutes or until biscuit pieces are puffed and golden brown. Let it rest a couple of minutes; then cut into squares or large scoops to serve. Makes 4-6 hearty man-sized servings.
NOTE: If you want to mix some more Ranch dressing into sour cream, you can also dollop this on top of each serving, maybe with a little more chopped parsley on top too. * It will melt a little on the hot casserole and make it extra creamy! (My husband insists he doesn't like sour cream though, so I have to hide it inside of stuff for him.)
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