Easy Chicken Bacon Ranch Bubble Up Bake with Refrigerated Biscuits
Some nights, you just need an easy dinner that everyone will be happy to eat. This Chicken Bacon Ranch Bubble Up Bake fits the bill! It’s loaded with tender chicken, crispy bacon, fluffy biscuit pieces, and melted cheese, all tucked into a creamy ranch filling.
The best part? You can use leftover chicken and refrigerated biscuits to keep prep simple. Just mix everything together, pop it in the oven, and let it bake.
If you love easy dinners made with refrigerated biscuits, you might also enjoy my Bubble Up Pizza Casserole.
How to Make Chicken Bacon Ranch Bubble Up Bake
Here are the ingredients you need to make this Chicken Bacon Ranch Bubble Up Casserole recipe, plus step by step instructions for how to make it.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 can refrigerated biscuits, 16.3 oz
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1 packet ranch seasoning mix, 1 oz
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 1/4 cup milk
- 2 green onions, sliced, optional
Step by Step Instructions
1. Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray. Cut each refrigerated biscuit into 4-6 bite-sized pieces and set them aside.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, ranch seasoning mix, and milk. Stir until the ingredients are well blended and the mixture is mostly smooth. A few small lumps of cream cheese are fine.
3. Add the chicken, crumbled bacon, and I cup of the shredded cheddar cheese. Mix until the chicken and bacon are evenly distributed and coated with the ranch mixture.
4. Add the cut biscuits to the bowl and gently stir until each piece is coated. Transfer everything to your prepared baking dish, spreading it into an even layer. Sprinkle the remaining ½ cup of cheddar cheese over the top.
5. Place the dish in the preheated oven and bake uncovered for 30-35 minutes. The casserole is ready when the biscuits are golden brown and fully cooked in the center, the cheese has melted, and the filling is bubbling around the edges.
6. Remove the casserole from the oven and allow it to sit for about 5 minutes before serving. Sprinkle with sliced green onions and a little extra crumbled bacon, if you like.
If you’re looking for a simple way to change up your usual chicken dinners, give this Chicken Bacon Ranch Bubble Up Bake a try. It’s creamy, cheesy, filling, and easy enough for a busy weeknight. Add a green salad or your favorite vegetable on the side, and dinner is taken care of!
Notes
- Storing leftovers: Refrigerate leftovers in an airtight container for up to 2–3 days.
- Rotisserie chicken: Shredded rotisserie chicken saves time and makes prep easier.
- Cut biscuits evenly: Keep the biscuit pieces small and similar in size so they cook evenly.
- Different cheese options: Use cheddar, Colby Jack, Monterey Jack, or a combination of your favorites.
- Prevent over-browning: If the top browns too quickly, loosely cover with foil and continue baking.
- Make ahead: Prepare the chicken, bacon, and ranch mixture a day ahead. Refrigerate separately and add the biscuits just before baking.
- Check for doneness: Cut into a biscuit piece in the center. If it’s still doughy, bake for another 5-10 minutes until fully cooked.
More Easy Dinner Recipes
- Chicken and Stuffing Pot Pie Casserole
- Crockpot Garlic Parmesan Chicken Pasta
- One Pan Gnocchi Shepherd’s Pie
- Sheet Pan Honey Garlic Chicken and Veggies
Chicken Bacon Ranch Bubble Up Bake
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 can refrigerated biscuits, 16.3 oz
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1 packet ranch seasoning mix, 1 oz
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 1/4 cup milk
- 2 green onions, sliced, optional
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray. Cut each refrigerated biscuit into 4-6 bite-sized pieces and set them aside.
- In a large mixing bowl, combine the softened cream cheese, sour cream, ranch dressing, ranch seasoning mix, and milk. Stir until the ingredients are well blended and the mixture is mostly smooth. A few small lumps of cream cheese are fine.
- Add the chicken, crumbled bacon, and I cup of the shredded cheddar cheese. Mix until the chicken and bacon are evenly distributed and coated with the ranch mixture.
- Add the cut biscuits to the bowl and gently stir until each piece is coated. Transfer everything to your prepared baking dish, spreading it into an even layer. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Place the dish in the preheated oven and bake uncovered for 30-35 minutes. The casserole is ready when the biscuits are golden brown and fully cooked in the center, the cheese has melted, and the filling is bubbling around the edges.
- Remove the casserole from the oven and allow it to sit for about 5 minutes before serving. Sprinkle with sliced green onions and a little extra crumbled bacon, if you like.
Notes
- Storing leftovers: Refrigerate leftovers in an airtight container for up to 2–3 days.
- Rotisserie chicken: Shredded rotisserie chicken saves time and makes prep easier.
- Cut biscuits evenly: Keep the biscuit pieces small and similar in size so they cook evenly.
- Different cheese options: Use cheddar, Colby Jack, Monterey Jack, or a combination of your favorites.
- Prevent over-browning: If the top browns too quickly, loosely cover with foil and continue baking.
- Make ahead: Prepare the chicken, bacon, and ranch mixture a day ahead. Refrigerate separately and add the biscuits just before baking.
- Check for doneness: Cut into a biscuit piece in the center. If it’s still doughy, bake for another 5-10 minutes until fully cooked.
