My grandma has been making this for as long as I can remember! It’s a staple at family gatherings and my friends…

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
In a large bowl, combine the shredded or chopped cooked chicken, condensed cream of chicken soup, sour cream, 1 cup of the shredded cheddar cheese, dry ranch dressing mix, and cooked and crumbled bacon. Mix well until all ingredients are evenly combined.
Cut each biscuit dough round into quarters. Gently fold the biscuit dough pieces into the chicken mixture until they are evenly distributed throughout.
Transfer the chicken-biscuit mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly, the cheese is melted and golden brown, and the biscuits are cooked through and lightly browned.
Let the casserole cool slightly for a few minutes before serving hot.