3 cups Cooked chicken, shredded or chopped

2 (10.5 oz) cans Condensed cream of chicken soup

1 1/2 cups Sour cream

2 cups Shredded cheddar cheese, divided

2 tablespoons Dry ranch dressing mix

1/4 cup Finely diced red bell pepper

1 (12 oz) can Refrigerated biscuit dough (Grands Jr), quartered

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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix together chicken, cream of chicken soup, sour cream, 1 cup of cheddar cheese, ranch dressing mix, and diced red bell pepper until combined.
Gently fold in the quartered biscuit dough, coating each piece evenly in the creamy mixture.
Transfer the mixture to the prepared baking dish and spread evenly with a spatula.
Sprinkle remaining 1 cup of cheddar cheese evenly over the top.
Bake uncovered for 30–35 minutes, or until bubbly and the biscuits are golden brown.
Let cool for 5 minutes before serving to allow the sauce to set slightly.

Add vegetables like peas, corn, or broccoli for extra flavor and color.

For a spicy twist, mix in diced jalapeños or hot sauce.

Use cream of mushroom or celery soup for a flavor variation.

Greek yogurt can replace sour cream for a lighter version.

To make ahead, assemble and refrigerate up to 24 hours before baking.