Cheesy • Creamy • Comforting • Family Favorite
Why You’ll Love This Recipe
This recipe comes straight from the heart of home cooking—simple, hearty, and oh-so-satisfying. Passed down from Grandma’s kitchen, it’s a cozy one-pan dish loaded with creamy chicken, ranch-seasoned goodness, and fluffy biscuits that bake into golden, cheesy bubbles. Easy to prepare and always a crowd-pleaser!
Ingredients
Serves: 8
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2 cups shredded cheddar cheese, divided
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3 cups cooked, shredded chicken (rotisserie chicken works great!)
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2 tablespoons ranch seasoning mix (like Hidden Valley)
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2 cans (10.5 oz each) cream of chicken soup
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¼ cup cooked bacon, crumbled (optional but adds great flavor)
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1½ cups sour cream
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1 can (12 oz) refrigerated biscuits (standard or jumbo size)
Optional Add-ins:
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½ cup chopped green onions or chives
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½ teaspoon garlic powder or black pepper
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½ cup frozen peas or corn (for added texture and color)
Instructions
1. Preheat Oven
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Preheat your oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Make the Creamy Chicken Mixture
In a large mixing bowl, combine the following:
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Sour cream
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Cream of chicken soup
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Shredded chicken
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Ranch seasoning mix
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1 cup of the shredded cheddar cheese
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Crumbled bacon (if using)
Stir everything together until well blended.
3. Prepare the Biscuits
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Open the can of refrigerated biscuits.
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Cut each biscuit into 4 small pieces (quarters).
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Gently fold the biscuit pieces into the chicken mixture.
Be careful not to overmix—the biscuits should be well coated but not mashed.
4. Assemble the Casserole
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Pour the mixture into your prepared 9×13 dish.
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Use a spatula to spread it out evenly.
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Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
5. Bake
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Bake uncovered at 350°F (175°C) for 25 to 35 minutes, or until:
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The biscuits are puffed and golden.
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The cheese is melted and bubbly.
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A toothpick inserted into a biscuit comes out clean.
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Check at 25 minutes and cover loosely with foil if the top is browning too fast.
6. Serve
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Let the casserole cool for 5–10 minutes before serving.
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Scoop into portions and serve warm.
Serving Suggestions
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Pair with a simple green salad or steamed veggies for a balanced meal.
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Great with a side of garlic green beans or roasted broccoli.
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Add a splash of hot sauce or BBQ drizzle for a flavor twist.
Tips & Variations
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Make it spicy: Add chopped jalapeños or a sprinkle of cayenne.
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Vegetarian option: Use a meatless chicken substitute and cream of mushroom soup.
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Gluten-free version: Substitute gluten-free biscuits and soups if needed.
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Make ahead: Assemble the casserole a few hours ahead and refrigerate until ready to bake.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze baked casserole in portions for up to 2 months.
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To Reheat: Warm in the microwave or cover with foil and bake at 325°F until heated through.
A Note from the Kitchen
“This dish brings back such warm memories of my Grandma’s kitchen—cozy evenings filled with laughter, full plates, and second helpings. Sharing it with you means sharing a piece of home. Hope it brings just as much joy to your table as it has to ours.”
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