Preheat oven to 425° (F) degrees.
In a 5-quart Dutch oven, or large oven-safe pot, add 2 tablespoons of butter. Melt over medium-high heat. Add celery and onion. Sauté until tender. About 5 minutes. Add chicken broth and water. Stir to combine. Add chicken. Stir. Reduce the heat to low and bring to a simmer.
Add cream cheese. Whisk until cheese is melted. (Note the cream cheese will look lumpy until it is all melted and thoroughly whisked in.) Add salt, pepper, and ranch seasoning mix. Stir. Add 2 cups shredded cheddar cheese. Whisk until melted and soup is creamy.
Finally, stir in ½ pound of cooked and crumbled bacon. Simmer 5–10 minutes. Turn off heat.
In a medium-sized bowl, combine Red Lobster Cheddar Bay Biscuit Mix, ¾ cup cold water, and ½ cup shredded cheddar cheese. Mix until combined.
If making individual ramekins, place ramekins on a large baking sheet. Fill ¾ full of soup and drop a heaping spoonful of biscuit mix on top.
If making in the Dutch oven, drop tablespoonfuls of prepared biscuit mix into the pot. Bake uncovered in preheated oven, on the middle rack, for 15–20 minutes. The same for the individual ramekins. Biscuit dough should be thoroughly cooked through and golden on top.
While the biscuits are baking, melt ¼ cup of butter. Add 1 pouch of garlic herb seasoning and stir. When the soup is finished, brush with the garlic butter mixture on top of each biscuit. Serve in bowls and top with sliced green onions or additional crumbled bacon.