Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, 1 cup of shredded cheese, ranch dressing mix, and bacon crumbles. Mix well.
Cut the biscuit dough into quarters. Gently fold the biscuit pieces into the chicken mixture.
Pour the chicken-biscuit mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
Bake for 30-35 minutes, or until the biscuits are golden brown, the cheese is melted, and the mixture is bubbly.
Let the casserole cool slightly before serving warm.
