Table of Contents
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Ingredients
- 2 c chicken – cooked and shredded or chopped
- 1 can 10.75 ounces cream of chicken soup
- 8 ounces sour cream
- 1 c colby jack cheese shredded
- 1 packet ranch dressing mix
- 1/2 c bacon – cooked and chopped
- 1 package Pilsbury biscuits 10 count – 12 ounces
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a baking pan measuring 9×13 inches.
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In a mixing bowl combine 2 cups of cooked and shredded/chopped chicken one can (10.75 ounces) of cream of chicken soup, 8 ounces of cream 1 cup of shredded Colby jack cheese 1 packet of ranch dressing mix and 1/2 cup of cooked and chopped bacon.
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Take 10 Pillsbury biscuits. Cut each one into four pieces. Gently fold these biscuit pieces into the chicken mixture.
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Transfer the combined mixture into the greased baking pan.
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Place the pan in the oven. Bake for approximately 25 to 30 minutes or until the biscuits turn golden brown and are fully cooked.
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Out of the oven serve this Loaded Chicken and Biscuit Bake while it’s hot!
Notes
To give this recipe a gluten-free twist it’s important to select gluten-free alternatives, for the main ingredients. Choose gluten-free cream of chicken soup and gluten-free biscuits. Make sure the ranch dressing mix is certified gluten-free. By making these substitutions you can recreate the deliciousness of our Loaded Chicken and Biscuit Bake while catering to those, with sensitivity without sacrificing taste and comfort.
