Gone are the days of wondering who ate the whole family size box of Cheezits the same day I came home from the grocery store. Gone are the days of being able to blame the kids if I did it! It is not easy to go from a big family to cooking for two. I still make way too many spaghetti noodles. One thing I have learned is that casseroles are my friend! I can make one casserole and it lasts for two dinners! Here is one recipe my husband and I really like. Credits to Delish.
Chicken Bacon Ranch Bubble-Up Bake
yields: 8 servings.
Prep Time: 0 Hours 10 Minutes
Total Time: 0 Hours 50 Minutes
My Personal Tips:
I buy pre cooked bacon. I buy steamable frozen broccoli florets. I add a bit more milk to stir into the flour. I precook my biscuit pieces until semi done before adding to casserole.
6 slices of bacon
6 tbsp. butter
6 tbsp. all- purpose flour
3 cups whole milk
3 cups shredded cheddar cheese
2 large heads broccoli florets
3 cups cooked, shredded chicken
1 (16.3-oz.) can refrigerated biscuits
2 tsp. ranch seasoning mix
1. Preheat oven to 350 degrees. Grease a 9″-×-13″ baking dish with cooking spray. In a large skillet, cook bacon until crispy, about 8 minutes. Drain on a paper towel lined plate. Wipe the skillet clean.
2. In the same skillet over medium heat, melt butter. Whisk in flour and cook until bubbly, about 1 minute. Gradually stir in milk and bring to a simmer. Cook until thickened, about 2 minutes. Whisk in cheese and cook until melted, about 1 minute. Season with salt and pepper and stir in broccoli. Remove from heat.
3. Spread broccoli mixture into the bottom of the baking dish, then top with chicken. Cut each biscuit into eighths and scatter on top of chicken. Chop bacon into small pieces and scatter on top of biscuits then sprinkle with ranch seasoning.
4. Bake until biscuits are golden and cooked through, about 25 minutes.