1-First, preheat your oven to 350°F and lightly spray a 9 x 13-inch pan with cooking spray set it aside so it’s ready to go. This step gets your oven humming and prevents any sticking drama.

2-Next, in a large bowl, combine the 3 cups cooked chopped chicken or canned chicken, 2 cans cream of chicken soup, 1 1/2 cups sour cream, 1 cup grated cheese, 2 tablespoons Ranch dressing mix, and 1/4 cup cooked chopped bacon. Mix it all together until it’s nicely blended that’s your flavorful base!

3-Now, cut each biscuit from the 1 12 oz can of refrigerated biscuits into 4 pieces and gently fold them into the chicken mixture. This is where the magic happens, creating those fun bubbles as it bakes. Pour everything into your prepared pan and spread it out evenly for even cooking. Top it off with that additional 1 cup grated cheese for a gooey, golden finish.

4-Pop it in the oven and bake for 25 to 35 minutes until it’s bubbly and the biscuits turn a beautiful golden brown. If you’re using regular refrigerated biscuits instead, bump the temperature to 375°F and bake for about 45 minutes, using fewer biscuits by leaving 2 or 3 out to avoid overcrowding. For dietary adaptations, swap in gluten-free biscuits for a gluten-free version or use plant-based substitutes for vegan tweaks. Once it’s done, let it cool a bit before digging in your taste buds will thank you!