Loaded Up Chicken Bake


  • 2 cups shredded/chopped chicken cooked
  • One 7.5 oz can buttermilk biscuits cut into small pieces (Pillsbury makes them in a four pack, 10 biscuits in a can)
  • One 10 1/2 oz can 98% fat free cream of chicken soup
  • 1/2 cup nonfat sour cream
  • 1 TBS ranch salad dressing and seasoning mix I use Hidden Valley
  • 4 stalks green onion finely chopped
  • 1/2 cup Real Bacon Bits
  • 3/4 cup Reduced Fat Shredded Cheddar


  1.  Preheat your oven to 350 degrees and lightly spray a 9×13 baking dish.
  2.  In a mixing bowl, Add chicken, cream of chicken soup, sour cream, dry ranch seasoning mix, and 1/2 of the green onions. Mix until combined well. 
  3.  In a small bowl combine bacon bits, cheddar cheese, and the other 1/2 of the green onions. Set aside for now.
  4.  Now grab your lightly spray 9×13 baking dish and spread the biscuit pieces evenly throughout the pan.
  5.  Spread your chicken evenly on top of that.
  6.  Place in the oven and bake uncovered for about 20 minutes.
  7.  Remove from oven and top with cheddar, green onion, and bacon mix.
  8.  Place back into the oven for another 15 minutes, uncovered.
  9.  Let sit for about 5 minutes. Slice into 6 servings.
  10.  Last but not least, dig in and enjoy!!

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