Chicken Biscuit Casserole

Preheat the oven to 350 degrees F.
To a large mixing bowl, prepare the filling by adding the shredded chicken, soup, sour cream, evaporated milk, cheese, dry Ranch mix, and chopped bacon; gently stir until well combined. Fold in the peas and carrots.
2-3 cups breast and/or thigh meat pulled from a Rotisserie chicken, shredded or chopped , 10 ounce can Campbell’s Cream of Chicken soup, 8 ounces sour cream, 12 ounce can evaporated milk, 1 1/2 cups shredded cheddar cheese, 1 tablespoon dry Ranch dressing mix, 6 slices cooked bacon, chopped , 1 - 1 1/2 cups package frozen mixed vegetables (I usually just use baby peas and carrots)
Spread the prepared filling into a greased 9x13-inch casserole dish.
Cover the top of the filling with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit. If possible, leave some space around the biscuit pieces so the heat can circulate better to help them fully cook.
12 ounce tube refrigerated Grands biscuits, 10 count
Bake the casserole, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout, 160 degrees F. at the center.
Remove the casserole from the oven and let rest for 5-10 minutes before serving to allow the filling to set up a bit. Enjoy!