Chicken Bacon Ranch Bubble Up Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch glass casserole dish.
Cook bacon in a skillet over medium heat until crisp, transfer to paper towels, then crumble into small pieces.
Cut each refrigerated jumbo biscuit into 6 pieces.
In a large mixing bowl combine shredded chicken, crumbled bacon, ranch dressing, and 1 1/2 cups shredded cheddar cheese. Stir until evenly coated.
Add biscuit pieces and gently toss until all pieces are coated and evenly mixed with the chicken mixture.
Transfer mixture into the prepared 9×13-inch glass casserole dish and spread into an even layer so biscuit pieces are distributed throughout the dish.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
Bake uncovered for 30 minutes at 350°F (175°C) until biscuits are fully cooked, the top is golden brown, and cheese is melted.
Rest the casserole for 5 minutes before serving.
Cut into 8 portions and serve warm.
WW Points Calculation
2 cups cooked shredded rotisserie chicken (12 oz) — 0.00
8 slices turkey bacon — 3.00
1 cup light ranch dressing — 16.00
2 cups reduced-fat shredded cheddar cheese — 16.00
1 (16.3 oz) refrigerated jumbo biscuits can (8 biscuits total) — 36.00
Points Information:
Total Points: 71
Servings: 8 servings (1 piece, about 3×4-inch portion)
Points per serving: 8.88
Nutrition Information
Calories: 412
Fat: 22 g
Protein: 23 g
Carbohydrates: 31 g
Sugar: 4 g
Sodium: 920 mg
I'm waiting for your comments! Enjoy!
