Chicken Bacon Ranch Bubble Up Bake Recipes

CHICKEN-BACON-RANCH BUBBLE-UP BAKE

Steps:

• Heat oven to 350°F.
• In 10- or 12-inch skillet, cook cubed 1 1/2 lb boneless skinless chicken until browned and no longer pink in center.
• In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, 8 oz crumbled, cooked bacon and 1 1/4 cups ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
• Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
• Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
• Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

CHICKEN BACON CAESAR BUBBLE-UP BAKE RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix spreadable cheese, Caesar dressing, water and pepper with whisk. Separate dough into 8 biscuits; cut each into sixths, and add to bowl, mixing until incorporated. Add chicken, half of the bacon, the spinach, and 1 cup of cheese to the biscuit mixture; fold in until mixed well. Spoon mixture into baking dish; top with remaining 1 cup cheese and remaining bacon. Bake 33 to 37 minutes or until deep golden brown and biscuits are baked through.