Preheat your oven to 350°F and lightly coat a 9x13-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.