Chicken Bubble Up

Chicken Bubble Up

 

2 cups cooked chopped chicken

1 (10.75oz) can Cream of Chicken Soup

8 oz sour cream

1 cup shredded cheddar cheese

1/2 Tbsp Ranch dressing mix

1/4 cup cooked, chopped bacon

1 (12oz) can refrigerated Grands Jr biscuits

 

Preheat oven to 350 degrees spray a 9x13-inch pan with cooking spray. Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Tear each biscuit into 4 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Bake for 30-35 minutes, until bubbly and biscuits are golden brown.

 

 

Posted with Blogsy

Triple Layer Cracker Toffee Bars

Triple Layer Cracker Toffee Bars

 

90 buttery club crackers

1 can (14 oz) sweetened condensed milk

1 cup packed brown sugar

1/2 cup butter

1/4 cup milk

1 bag (11.5 oz) milk chocolate chips

 

Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

 

Posted with Blogsy