Step 1: Prep and Preheat
Preheat your oven to 350°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easy.
Step 2: Mix the Creamy Filling
In a large bowl, combine the chopped chicken, both cans of cream of chicken soup, sour cream, 1 cup of grated cheese, Ranch dressing mix, and the cooked bacon. Stir until everything is evenly coated and creamy.
The mixture should be thick, savory, and smell amazing already — that tangy ranch seasoning gives it the perfect kick of flavor.
Step 3: Add the Biscuits
Open the can of refrigerated biscuits and cut each one into four pieces. Toss the biscuit quarters gently into the chicken mixture, making sure every piece gets a good coating of sauce.
This is the secret to the “bubble” in Bubble Biscuit Bake — the biscuit pieces puff up as they bake, forming a tender, golden topping that tastes like a cross between a dumpling and fresh bread.
Step 4: Assemble the Casserole
Pour the entire chicken-and-biscuit mixture into your prepared baking dish. Spread it evenly, then sprinkle the remaining 1 cup of grated cheese over the top.
That extra layer of cheese creates a bubbly, golden crust that seals everything together.
Step 5: Bake Until Perfect
Bake uncovered for 25–35 minutes, or until the casserole is hot and bubbly, and the biscuit pieces have risen and turned a beautiful golden brown.
When you see the edges starting to crisp and the center bubbling gently, it’s ready to come out.
Let it rest for about 5 minutes before serving — this helps the sauce thicken just slightly and makes scooping easier.
Serving Suggestions:
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