Cheesy Chicken Broccoli Bubble Up
Ingreadient
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cooking spray
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1 (1 pound) bag frozen broccoli florets
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1 tablespoon butter
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2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
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1/2 teaspoon salt
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1 teaspoon freshly ground black pepper
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1/2 cup sour cream
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1 (10.75 ounce)can condensed cream of chicken soup
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1 (1 ounce) packet ranch seasoning
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1 (16.3 ounce) can refrigerated flaky biscuits, such as Pillsbury Grands!®, quartered
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1 1/2 cups shredded Cheddar cheese
Direction
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Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Steam broccoli according to package directions.
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Meanwhile, melt butter in a large skillet. Add chicken and cook on medium-high heat stirring often until golden brown. Season chicken with salt and pepper.
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Lower the skillet to low heat. Add sour cream, cream of chicken and ranch seasoning to the skillet and carefully stir until chicken is completely coated. Set aside.
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Spread an even layer of quartered biscuits in the bottom of the dish and sprinkle with half of the cheese. Layer chicken mixture evenly over the biscuits. Layer broccoli evenly on top of the chicken mixture. Top with remaining cheese.
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Bake in the preheated oven until biscuits are cooked through, 25 to 30 minutes.
