It’s a tasty and quick dish that can be made in a matter of minutes of dinner. It’s also a fantastic use of leftover chicken rotisserie. Although the term “casserole” could be a more than your imaginative (maybe it’s more like flatbread? ) We love that it’s slicable and serveable. The taste combination of crisp bacon, tender chicken with creamy ranch, is truly out of this world and consistently makes our family members ask for more. When you’re making this recipe, it is certainly worth making an extra batch.

The first step is to must unroll the crescent dough and place it in the pan to create the base of a rectangular size. The perforations should be crimped so that there is no chance that the amazing mayo-ranch sauce leaks out. It is baked until it’s golden brown, then layer it with the rest of the amazing ingredients and put it back into the oven. Once it’s out with a nice and lightly crispy top layer, topped with smooth ranch sauce, crispy bacon, gooey cheese delicious tomatoes, and a small amount from green onions. It’s as delicious as fast dinners can get!

INGREDIENTS

2 cups rotisserie-chicken, shred
1 can be refrigerated crescent rolls
8 slices of bacon cooked with crumbled
1 large tomato, chopped
1 cup mayonnaise
1 cup cheddar cheese, shredded
Three medium-sized green onions cut into pieces
1 Tablespoon dry Ranch seasoning

PREPARATION

Preheat oven to 400°F then lightly oil a baking dish 9×13 inches.
Distribute crescent rolls onto the prepared baking dish, securing the edges perforated with your fingers. Roast until golden brown. about 10 minutes.
In the meantime, mix the ranch seasoning and mayo until it is well-combined.
in a large bowl mix 2/3 of the bacon crumbled with the chicken shredded, along with 1 cup mayonnaise mixture. Stir until combined.
Spread remaining mayonnaise on crescent dough that has been baked with a 1/4 inch gap between the edges. Then place the chicken mix on top before topping with cheese and tomato. Bake until the cheese melts and is hot in about 10 minutes.
Sprinkle with bacon pieces and green onions. Enjoy!