Chicken Bubble Biscuit Bake Casserole Recipe

Introduction

Chicken Bubble Biscuit Bake is a comforting, easy-to-make casserole perfect for busy weeknights. With tender chicken, creamy vegetables, and fluffy biscuit pieces baked to golden perfection, it’s a delicious one-dish meal that the whole family will enjoy.

Ingredients

• 2 cups cooked chicken (shredded or diced; rotisserie works great)
• 1 10.5 oz can cream of chicken soup (or cream of mushroom)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk
• 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper (to taste)
• 1 16 oz can refrigerated biscuit dough, cut into quarters
• 1 cup shredded cheddar cheese (or mozzarella)
• 1 tbsp melted butter (optional, for brushing)

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well blended.
3. Step 3: Fold in the quartered biscuit pieces, ensuring they are coated evenly with the creamy chicken mixture.
4. Step 4: Pour the entire mixture into the prepared baking dish, spreading it out evenly. Sprinkle shredded cheese over the top.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the biscuits are puffed, golden, and fully cooked through.
6. Step 6: Optional: Brush the top with melted butter for extra richness. Let the casserole cool slightly before serving.

Tips & Variations

• Substitute cream of chicken soup with cream of mushroom for a different flavor.
• Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
• Use fresh vegetables instead of frozen; just steam them lightly before mixing to avoid excess moisture.
• Try using biscuits with herbs or cheese baked inside for extra flavor.
• Leftover cooked chicken from a roast or rotisserie makes this recipe quick and easy.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. This casserole does not freeze well because of the biscuit texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh biscuits instead of canned biscuit dough?

Yes, you can use fresh homemade biscuit dough cut into pieces. Keep in mind that baking times may vary slightly depending on the dough’s moisture content.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Chicken Bubble Biscuit Bake Casserole Recipe

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★★★★★

4.5 from 125 reviews

This Chicken Bubble Biscuit Bake is a comforting casserole combining tender cooked chicken, creamy soup, mixed vegetables, and flaky biscuit dough. Baked to golden perfection with melted cheddar cheese on top, it’s a hearty, easy-to-make meal perfect for family dinners or potlucks.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken (shredded or diced; rotisserie works great)
• 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk
• 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste

Biscuit Topping

• 1 (16 oz) can refrigerated biscuit dough, cut into quarters
• 1 cup shredded cheddar cheese (or mozzarella)
• 1 tbsp melted butter (optional, for brushing)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Prepare the filling: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are evenly mixed and smooth.
3. Add biscuit pieces: Fold the quartered biscuit dough pieces into the chicken mixture, coating them thoroughly with the creamy filling.
4. Assemble the casserole: Pour the entire mixture into the prepared baking dish, spreading it out evenly. Then, sprinkle the shredded cheddar cheese evenly over the top for a cheesy crust.
5. Bake covered: Cover the dish with foil and bake for 20 minutes to allow the biscuits to puff and the filling to heat through.
6. Finish baking uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the biscuit pieces are golden brown, puffed up, and cooked through.
7. Optional finishing touch: Brush the top with melted butter for extra flavor and a glossy finish. Let the casserole cool slightly before serving to set.

Notes

• You can substitute cream of chicken soup with cream of mushroom or celery for a different flavor.
• Using rotisserie chicken saves time and adds great flavor.
• Feel free to swap cheddar cheese with mozzarella or a cheese blend as preferred.
• For a lower-fat option, use Greek yogurt instead of sour cream and skim milk instead of whole milk.
• Leftovers can be stored tightly covered in the refrigerator for up to 3 days and reheated.

Keywords: chicken casserole, biscuit bake, easy dinner, comfort food, baked chicken dish, chicken and biscuits, one dish meal, creamy chicken bake