Dinnertime is locked and loaded and that’s all because of this Loaded-Up Chicken Bake! And trust us, you’ll never go hungry with this one on the table, that’s for sure. The name doesn’t lie… it’s literally loaded with the most savory, ranch-seasoned chicken, crispy, crunchy bacon, and melty, gooey cheese… yum! All that sits on top of some warm, buttery biscuits for bite after bite of bliss. You won’t have to think twice about making this Loaded-Up Chicken Bake; that is, unless you’re wondering if you should double it (in which case, you totally should)!
Ingredients
- 2 cups chicken, cooked and shredded
- 1 (10.5-ounce) can 98% fat-free cream of chicken soup
- 1/2 cup nonfat sour cream
- 1 tablespoon ranch salad dressing and seasoning mix
- 4 green onions, finely chopped, divided
- 1/2 cup bacon bits, store-bought
- 3/4 cup cheddar cheese or Colby-Jack cheese, shredded
- 1 (7.5-ounce) can refrigerated buttermilk biscuits, cut into small pieces
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lighty coat a 9×13-inch casserole dish with cooking spray.
Step 3 –In a medium bowl, add the chicken, the cream of chicken soup, the sour cream, the ranch seasoning mix, and 1/2 of the green onions and mix until combined.
Step 4 –In a small bowl, add the bacon, the cheese, and the remaining green onions and stir to combine.
Step 5 –Evenly place the biscuit pieces on the bottom of the prepared casserole dish.
Step 6 –Sprinkle the chicken mixture over the biscuit pieces.
Step 7 –Bake the chicken mixture for 20 minutes.
Step 8 –Transfer the bake from the oven and sprinkle with the bacon mixture.
Step 9 –Bake the chicken mixture until it is heated through and the cheese has melted, about 15 minutes.
Step 10 –Let the bake stand for 5 minutes.
Step 11 –Serve.
