1. Preheat & Mix
Heat oven to 350°F (175°C). In a large mixing bowl, combine sour cream, cream of chicken soup, shredded chicken, Ranch seasoning, 1 cup of cheddar cheese, and crumbled bacon. Stir until fully blended.
2. Add the Biscuits
Cut each biscuit into four pieces. Gently fold the biscuit chunks into the chicken mixture, making sure they’re evenly coated.
3. Bake
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly. Top with the remaining 1 cup of cheddar cheese. Bake for 25–35 minutes, until the casserole is bubbly and the biscuits are golden and cooked through.
