Chicken Bubble Biscuit Bake Casserole
Introduction
If you’re craving a comforting, family-friendly meal that’s quick to put together, this Chicken Bubble Biscuit Bake Casserole is a must-try! It’s creamy, cheesy, and perfectly bubbly thanks to chunks of buttery biscuit dough that bake right into the savory chicken filling. Every bite tastes like a warm, hearty hug — ideal for busy weeknights or cozy Sunday dinners. The best part? You only need a handful of simple ingredients to whip up this crowd-pleasing casserole.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup frozen mixed vegetables (optional)
- 1 (16 oz) can refrigerated biscuits (like Pillsbury Grands), cut into quarters
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt
- 1 tbsp melted butter (for brushing on top)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Mix the Filling
In a large mixing bowl, combine the chicken, cream of chicken soup, sour cream, cheddar cheese, vegetables (if using), and seasonings. Mix until everything is evenly coated and creamy.
Step 3: Add the Biscuits
Cut the biscuits into quarters and gently fold them into the chicken mixture. Make sure the biscuit pieces are well coated in the creamy sauce.
Step 4: Transfer to Baking Dish
Spread the mixture evenly in the prepared baking dish. Sprinkle extra shredded cheese on top if you like a gooey, cheesy finish.
Step 5: Bake
Bake uncovered for 30–35 minutes, or until the biscuits are golden brown and cooked through. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
Step 6: Finish and Serve
Brush the top with melted butter for an extra touch of flavor. Let it cool slightly before serving.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave for 1–2 minutes or bake at 350°F for 10–15 minutes until heated through.