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

1. Preheat oven to 400. Place 4 (8-oz) ramekins on a parchment paper-lined rimmed baking sheet.

2. 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.

3. 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.

4. Prepare biscuit mix as directed, adding remaining 2 tbsp. chives.

5. Bake until topping is golden brown and filling is bubbly, 20-25 minutes. Garnish with chives. Serve immediately.

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