“Cracked Out” Chicken Bubble Up

Cracked Out Chicken Bubble Up Recipe – chicken, cheddar bacon, ranch, chicken soup, sour cream and biscuits baked casserole. SO addictive! I literally licked my plate!

"Cracked Out" Chicken Bubble Up Recipe - chicken, cheddar bacon, ranch, chicken soup, sour cream and biscuits baked casserole. SO addictive! I literally licked my plate!

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I was going through all my Bubble Up recipes and noticed that I didn’t have a “Cracked Out” Bubble Up. I couldn’t believe it! We “crack out” everything. How could I have missed a “Cracked Out” Bubble Up recipe? I had to remedy this oversight ASAP. 

OMG! This was SOOOO good. I wanted to eat the whole pan myself. I reluctantly decided to share this with Chicken Legs and it was love at first bite! I mean, how could it not be good? Chicken, bacon, ranch and biscuits. I might have saved the best bubble up recipe for last! Put this on your dinner menu right now! You won’t regret it.

"Cracked Out" Chicken Bubble Up Recipe - chicken, cheddar bacon, ranch, chicken soup, sour cream and biscuits baked casserole. SO addictive! I literally licked my plate!

Cracked Out Chicken Bubble Up

Yield: 6 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cracked Out Chicken Bubble Up Recipe – chicken, cheddar bacon, ranch, chicken soup, sour cream and biscuits baked casserole. SO addictive! I literally licked my plate!

Ingredients:

  • 2 cups cooked chopped chicken
  • 1 (10.75-oz) can Cream of Chicken Soup
  • 8- oz sour cream
  • 1 cup shredded cheddar cheese
  • Tbsp Ranch dressing mix
  • ¼ cup cooked chopped bacon
  • 1 (12-oz) can refrigerated Grands Jr biscuits (10-count biscuits)

Instructions:

  • Preheat oven to 350º F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Cut each biscuit into 4 pieces. Toss with chicken mixture.
  • Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

Notes:

3 cans of biscuits
This recipe uses a can of smaller refrigerated biscuits. Look for one 10-count (12-oz) can or use two 5-count (6-oz) cans. 

Steph

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Comments

  1. I’ve done it the day before except my family prefers the Biscuits on top so I add them the day I bake it.

    1. I’ve only made the recipe as written. If you try it with homemade dough, let us know how it turns out.

  2. I’m making this now and put Ranch dressing from a bottle in. Whoops! Next time I’ll read directions better. I used the larger can of biscuits but cut them in 6 and didn’t use the whole can. We’ll see how it turns out.

  3. I made this last night with a few modifications and it was a hit! I subbed a can of Cream of Onion soup for the Cream of Chicken (because it’s what I had in the house – I always keep it on hand as it can be used in place of Cream of Chicken, Cream of Mushroom etc in virtually any recipe), reduced the amount of Ranch dressing powder from 1 1/2 Tbsp to 1 1/2 tsp, and put the quartered biscuits on top rather than mixed into the casserole. I brushed a little melted butter over the biscuits about 5 min before the end of baking to give them a nice shine. Having the biscuits on top allowed them to stay fluffy and nicely golden brown on top. Based on feedback from the other 4 adults who ate it, next time I’d leave out the Ranch dressing – maybe I’d use a little garlic powder instead. This recipe comes together in a flash so it would be easy to make on a busy weeknight. I served it with a tossed salad.

  4. Taste great! But biscuits below the surface are doughy so I had to bake an extra 8 minutes and then cover with foil and another 6 minutes…maybe my biscuits should’ve been cut into smaller pieces bc I used a 16oz can

    1. It didn’t work because you didn’t make the recipe as written. Using MORE biscuits will increase the cooking time. If you made the recipe as written it would have cooked in the allotted time and not have been doughy.

  5. GrEaT dish! I topped Mine with a Bisquick “Crumble” since I didn’t have can biscuits. Increased My oven temp to 400*F. Came out GrEaT! ThAnK You

  6. Okay, so i made this dish according to the directions. I assume my oven doesnt get as hot as most because i had to add ALOT of additional bake time due to the fact my biscuits were still super doughy, even on top. After i got it all to finally cook, it tasted fabulous!!

  7. We absolutely loved this recipe but want to make some Changes to this recipe for the next time we make it, #1. 3 cups of chicken instead of 2, cut them into bite sized pieces. #2. when adding the Cream of Chicken, instead of 1 full can of water with it, just a bit less than 1 full can. 3. a bit more shredded cheese, planning to add it on top when we pull it out of the oven. 4. Low Sodium Cream of Chicken. we cooked it for 30 mins and thought that it still needed to brown a bit more on top, so may cook it 30 mins next time then broil the top for 2 mins or so until more well browned. I added a little Cayenne Pepper to my plate and it really added to the flavor, so just a little cayenne to the recipe and Cayenne also helps lower your Blood Pressure. also may try some diced onions.

  8. Has anyone tried to freeze this recipe? If so, did you freeze it before you baked it or after? Trying to take some meals to someone, and this one is a favorite of hers.

  9. I made your recipe last night, it turned out great!The people that don't read your recipe correctly are the ones who don't get it right! Thanks,I will use it again!

  10. Just made this w/changes….no bacon…added chopped broccoli and mushrooms instead and added a bit of milk since it was so thick. Baked the biscuits on the side. Very pleased how it turned out. Will be making this again.

  11. i posted about red lobster biscuits.. Fail. but only because i mixed it all in with the biscuit mix like one big pie, shouldnt have done that, it took over an hour to cook and so cheesy we couldnt eat it. if i did it again i would do the soup sour cream and cheese (ranch&bacon) put it in the pan then add chicken on top layer AND THEN small balls of biscuit mix on top so it is noticeably different like layered i guess… thanks for the recipe it will be a while before i try it again i ruined it so bad lol

  12. im trying tonight with red lobster biscuits i dont have ranch or bacon though so we shall see

  13. Even thought I didn't have the oven temp (I guessed it) and made it last night and used the whole packets of the Ranch mix (I didn't read the instructions correctly – oops!), my husband loved it and asked if it could be a regular staple. He went back for full seconds! This recipe rocks and I am making a cookbook for a friend and I am adding this recipe to it! Thank you for sharing!

    1. Made this for dinner tonight and thought it was super easy and very tasty. As suggested in the comments, I used less ranch dressing powder and put the biscuits on top. Also brushed with melted butter and topped with extra cheddar cheese 5 minutes before done.

  14. This is a keeper! I added some pre-cooked frozen mixed veggies to this and it was still a great recipe. The first time I tried that I used frozen veggies so it took longer to bake (40-45 minutes), so now I pre-cook them for a few minutes.

  15. Made this tonight and it was fantastic!! My kids loved it! SUCCESS!!!! My baking time was about 45 minutes. (I think I am in store for a new oven)
    Thank you for the deliciousness!

  16. I live overseas and I can't find this kind of biscuit anywhere, but I really want to try this recipe. We can find bread that's partially baked (think Brown n' Serve rolls) so I'm going to see if that will work to approximate this recipe. I'll let you know how my experiment goes.

  17. I left out the bacon and used a can of flaky crescent rolls, just because that's what I had on hand. I agree with the others that it's a bit salty. Otherwise it's really good. My picky 6 year old cleaned his plate!

  18. This is amazing. Seriously, one of the best glutinous recipes I've found on Pinterest. I would advise starting from a little under half a pack of ranch seasoning and tasting as you go. Depending on the brand, the full amount may be very salty

    I have made this recipe 5-6 times since I've found it and taken it to parties or just as a quick weeknight dinner. Never had a complaint (and barely any leftovers). I really like the Dubliner cheese in it but I have used whatever was on hand several times.

  19. This recipe was absolutely amazing. This is on my top 10 list of tasty recipes. It's definitely not something you can afford to have often, but it's a great treat when you want something insanely delicious and you're not watching your waist.

    I would advise starting out with half a pack of ranch seasoning or maybe even less and tasting it as you mix. Depending on what brand you use, it can get very salty. I also added a little extra bacon.

    This stuff is so good. Trust me, it's a keeper.

  20. I made this a few times now, my husband and I love it! I make it with greek yogurt instead of sour cream to shave off some calories. I like it better without the bacon, but my husband disagrees lol! thank you!

  21. We loved this but did not love the biscuits mixed in. Will just drop on top next time. Great recipe, even teen son liked it. 🙂

    1. This is so good, the only change l made was to prebake the biscuits then quartered them and pushed the pieces down into the mix before baking. I also added a small jar of drained pimentos. Not a spoonful left, thanks for sharing this lovely recipe.

  22. I could not find Grands Jr biscuits, only the regular Grands which are not 12 ounces. How many pieces (or what size ) should those biscuits be cut into and does amount matter?

  23. For the 1 1/2 Tbsp Ranch dressing mix, is that the dry envelope Ranch Dressing mix or the salad dressing (creamy) Ranch Dressing mix ? Wasn't clear on that …

  24. If I was going to freeze the recipe, I'd freeze everything but the rolls. Then defrost and bake w/ the rolls fresh. Sounds really good!

  25. Another excellent recipe- the whole family loved it, even my husband who says he despises chicken. Not sure how that is possible, but whatever! Ha!

  26. Is there a way to cut this recipe in half or freeze half of it. A 9×13 pan makes a lot for a family of 2.

    1. you could make it in 2 8×8-inch foil pans, bake them and then freeze the second one. I'm not sure how the biscuits would puff up if they have been frozen before being baked.

    2. I have the same problem for my little family…so i make it in 2 8×8 pans & share one of the pans with someone…somebody that has been in the hospital, the little old lady that lives down the street, friends of mine who are single, or someone with a small family like mine…it's kinda fun for me & puts a smile on someones face.

    3. that is such a nice idea to share the other half with someone in need. It's just me and a roomie and i would cook things like this much more with this in mind!

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