One of the things that came out of the Covid era was the launch of thousands of cooking blogs. Many of these blogs were (and still are) excellent, but just as many were started by people who had no idea how to write a recipe, and had never so much as boiled water. While there is a traditional way to write a recipe, and anyone who has done their homework can find the correct way in good books that have been published; some of these blogs still exist. They often have beautiful photos of every step, which, to my mind insults readers’ intelligence. Occasionally, I find a recipe that is interesting, and I want to make it, but when I check out the site and discover that the blogger can’t even write a viable recipe, I’m skeptical and usually either skip trying the recipe or adapt the recipe to make it doable and correct. I recently found a recipe posted on a cooking blog that breaks all the rules (Ineskohl Kitchen), but wanted to try the recipe and post it on Quick Cooking because it is easy. One of the most important parts of a recipe is that the sizes and names of the ingredients are accurate. This called for “junior” biscuits, that I have never heard of, and 1/2 bag of cheese (cheese comes packaged in sizes ranging from 4 ounces to 10 pounds), so just how much cheese should I use? Another problem that is covered in the books showing how to write a recipe is that ingredients are listed in a concise manner without extra words like “bag of cheese (cheese) or “cups of sour cream (sour cream)” and the instructions are listed without using words like “your oven” or “your cheese.” This is a no-no and very unprofessional.

I’ll get off my soapbox, now, and introduce a recipe for a Chicken Bubble Biscuit Bake that has been adapted from that terrible blog. This recipe uses convenience foods and can be put together in about 15 minutes before baking. It is even suitable for weeknight dinners, and is actually very good. All you need is to pair it with a tossed salad.

12 Servings

8 ounces thick-sliced bacon, chopped

3 cups cooked shredded chicken breast
2 10 3/4 ounce can condensed cream of chicken soup
1 1/2 cups sour cream
1 envelope ranch dressing mix, (1.25 ounce)
3 cups shredded sharp cheddar cheese

1 16 oz. can jumbo refrigerator biscuits (such as Grands), cut into quarters

1. Preheat oven to 350°. Spray a 9" x 13" shallow baking dish with non-stick spray.
Cook the bacon in a large skillet or air fryer until crisp; drain and set aside.
2. In a large bowl, mix the chicken breast, cream of chicken soup, sour cream, ranch dressing mix, and 2 cups of the cheese.
3. Stir in the biscuits and stir until they are coated with the soup mixture.
4. Spread the mixture evenly in the prepared baking dish.
5. Bake 55-65 minutes or until the biscuits on top are golden brown and the casserole is bubbly. Remove from the oven and serve.

Amount Per Serving
Calories 412 Calories from Fat 258
Percent Total Calories From: Fat 63% Protein 13% Carb. 24%

Nutrient Amount per
Total Fat 29 g
Saturated Fat 15 g
Cholesterol 54 mg
Sodium 1171 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 14 g

Vitamin A 14% Vitamin C 4% Calcium 0% Iron 8%