Categories: Meals
Ingredients
- 6 slices center-cut bacon, chopped
- 1 1/2 cups frozen mixed vegetables
- 10.5 oz. can cream of chicken soup
- 3/4 cup ranch dressing
- 1/2 cup heavy whipping cream
- 1 1/2 cups chopped rotisserie chicken
- 4 tbsp. minced fresh chives, divided
- 7.5 oz. package buttermilk biscuit mix
- Garnish: minced fresh chives
Directions
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Preheat oven to 400. Place 4 (8-oz) ramekins on a parchment paper-lined rimmed baking sheet.
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In a large skillet, cook bacon over medium heat until crisp, 10-12 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
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Add vegetables, soup, dressing, and cream, cook, stirring frequently, until heated through, 3-4 minutes. Stir in bacon, chicken, and 2 tbsp. chives. Divide mixture among prepare ramekins.
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Prepare biscuit mix as directed, adding remaining 2 tbsp. chives.
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Bake until topping is golden brown and filling is bubbly, 20-25 minutes. Garnish with chives. Serve immediately.