This comforting one-pan casserole brings together tender chicken breast, crispy turkey bacon, and a creamy ranch-garlic sauce, all topped with fluffy biscuit pieces. It is the ultimate family dinner, combining protein and savory starch into a restaurant-quality meal that is simple to prepare and satisfyingly hearty. By using store-bought biscuit dough, you get the homemade taste of a baked biscuit-topped dish in a fraction of the time, making it perfect for busy weeknights.
1.5 lbs chicken breast, cubed into bite-sized pieces
6 slices turkey bacon, cooked and crumbled
1 can store-bought flaky biscuit dough
1 cup full-fat ranch dressing
1/2 cup freshly grated parmesan cheese
1 tablespoon garlic powder
1 cup shredded mozzarella cheese
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish with cooking spray.
In a large bowl, combine the cubed chicken, ranch dressing, garlic powder, and half of the parmesan cheese until well coated.
Spread the chicken mixture evenly into the bottom of the prepared baking dish.
Cut each raw biscuit into four smaller pieces using a sharp knife or kitchen shears.
Arrange the biscuit pieces evenly over the top of the chicken mixture.
Bake for 20 minutes, then sprinkle with the remaining parmesan and the shredded mozzarella cheese.
Continue baking for another 10 minutes, or until the chicken is cooked through and the biscuits are golden brown.
You can add fresh parsley as a garnish after baking for extra color. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.