16 ounces Canned Biscuits 2.5 cups Shredded Rotisserie chicken 14.5 ounces Diced Tomatoes, undrained 4 ounces Cooked bacon 8 ounces Cream Cheese 4 ounces Cheddar Cheese 1 cup Ranch dressing 2 tablespoons Melted butter 2 teaspoons Ranch seasoning

Combine ingredients. In a large bowl combine undrained tomatoes, bacon, cream cheese, and ranch dressing. Stir together until well mixed.

Add chicken. Add the shredded chicken and half of the biscuits to the mixture and toss together gently. You don’t want to crush the biscuit dough.

Add mixture to dish. Place mixture in the greased baking dish and top with the remaining biscuits placing them evenly over the chicken mixture and nestling them into the mixture so they are halfway in.

Melt butter.  Melt butter. Open the oven and brush the butter over the tops of the exposed biscuits. Sprinkle the cheddar cheese over the casserole and then close the oven and let it continue to bake for 10 minutes longer. Remove from the oven and let it rest for 10 minutes before serving.