Sometimes, like on a cold winter’s night, you want something creamy, cheesy and simple to make that will “stick to your ribs,” as my mom used to say.
Check, check, check, check.
This chicken dish fits the bill. I like anything with cheese and sour cream; my kids love anything with chicken, and we all love anything with bacon. Plus, there are those nights when you need a one-dish meal that cooks up quickly (like every Tuesday and Thursday night before soccer practice).
This week, boneless, skinless chicken breasts are on sale at Brookshire’s, so you can buy a package or two and cook up some chicken to use in this dish! Then, on the night you choose, it will be ready to mix up and pop into the oven.
This is called “Bubble Chicken” because the biscuits puff up, and the creamy mixture bubbles when the dish is ready.
2 cups cooked chicken, chopped
1 (10.75 oz) can cream of chicken soup
8 oz sour cream
1 cup cheddar cheese, shredded
1 1/2 Tbs ranch dressing mix
1/4 cup chopped bacon, cooked
1 (12 oz) can refrigerated Pillsbury Grands Jr. Biscuits
Preheat oven to 350° F.
Spray a 9 x 13 pan with nonstick cooking spray.
Thoroughly mix chicken, cream of chicken soup, sour cream, cheese, ranch dressing mix and bacon together.
Cut each biscuit into 4 pieces. Toss with the chicken mixture. Pour into prepared pan.
Bake for about 25 minutes, or until the dish is bubbly and the pieces of biscuit are golden-brown. Serve immediately.
Nutritional Information: Calories Per Serving: 814, Calories from Fat: 436, Fat: 48 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 146 mg, Sodium: 2110 mg, Potassium: 438 mg, Carbohydrates: 46 g, Fiber: 1 g, Sugar: 7 g, Protein: 46 g.
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