Chicken Bacon Ranch Bubble-Up Biscuit Bake

• 1 1/2 cups shredded cooked chicken
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup frozen peas, thawed
• 1 can (8 oz) refrigerated crescent rolls
• 1 cup ranch dressing
• 2 green onions, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine chicken, bacon, 1/2 cup cheddar cheese, mozzarella cheese, peas, ranch dressing, green onions, garlic powder, salt, and pepper.
3. 3 Unroll crescent dough and separate into triangles. Press triangles into a greased 9x13 inch baking dish, forming a crust.
4. 4 Spoon the chicken mixture evenly over the dough.
5. 5 Bake for 20-25 minutes, or until biscuits are golden brown and filling is bubbly.
6. 6 Sprinkle remaining 1/2 cup cheddar cheese over the top and bake for an additional 2-3 minutes until melted.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add diced bell peppers for extra crunch.
• Swap ranch dressing for buffalo sauce for a spicy twist.

Substitutions

• Use any shredded cheese blend you prefer.
• Substitute buttermilk biscuits for crescent rolls.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• Use rotisserie chicken to save time.
• Add a dash of hot sauce to the filling for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze before baking for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a crisp garden salad.
• Pair with a creamy tomato soup.

FAQ