Chicken Bubble Biscuit Bake Casserole Recipe

Introduction

This Chicken Bubble Biscuit Bake Casserole is a comforting and easy one-dish meal perfect for busy weeknights. It combines tender chicken, creamy sauce, and flaky biscuits baked to golden perfection. Ready in under an hour, it’s a family favorite that’s both hearty and delicious.

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 your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream (or Greek yogurt), milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Step 3: Pour the chicken mixture into the prepared baking dish and spread evenly.
4. Step 4: Arrange the biscuit dough pieces evenly over the chicken mixture, spacing them slightly apart.
5. Step 5: Sprinkle the shredded cheese evenly over the biscuits.
6. Step 6: If using, brush the melted butter over the biscuits to help them brown nicely.
7. Step 7: Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
8. Step 8: Let the casserole cool for a few minutes before serving for easier slicing.

Tips & Variations

• For extra flavor, add a teaspoon of dried herbs like thyme or rosemary to the chicken mixture.
• Swap the frozen mixed vegetables with fresh chopped broccoli or spinach for a green twist.
• Use spicy sausage instead of chicken for a different flavor profile.
• To make it lighter, use low-fat sour cream and reduced-fat cheese.
• If preferred, substitute biscuits with puff pastry for a flakier topping.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through. Avoid freezing as the biscuit topping may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole assembly and refrigerate it for a few hours before baking. Add a few extra minutes to the bake time if baking from cold.

Can I use homemade biscuits instead of canned dough?

Absolutely! Homemade biscuit dough will work well and add a fresh, buttery flavor to the dish.

Chicken Bubble Biscuit Bake Casserole Recipe

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4.4 from 107 reviews

Chicken Bubble Biscuit Bake Casserole is a comforting, easy-to-make one-dish meal combining tender shredded chicken, creamy sauce, mixed vegetables, and fluffy biscuit dough baked to golden perfection. This casserole is perfect for busy weeknights or casual family dinners, delivering a delicious blend of creamy, savory flavors topped with cheesy biscuits that bubble up during baking.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 10.5 oz can cream of chicken soup (or cream of mushroom soup)
• 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 cheese
• 1 tbsp melted butter (optional, for brushing)

Instructions

1. Prepare the Chicken Mixture: In a large bowl, combine the shredded cooked chicken, cream of chicken soup, sour cream or Greek yogurt, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
2. Transfer to Baking Dish: Pour the chicken and vegetable mixture into a greased casserole dish, spreading it out evenly to form the base layer.
3. Add Biscuit Topping: Cut the refrigerated biscuit dough into quarters and arrange the pieces on top of the chicken mixture evenly. Sprinkle the shredded cheddar or mozzarella cheese evenly over the biscuit pieces. Optionally, brush the biscuit tops with melted butter for a golden, crisp finish.
4. Bake the Casserole: Preheat your oven to 375°F (190°C). Place the casserole dish on the middle rack and bake uncovered for 25 to 30 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbly and hot.
5. Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving. This helps the casserole to set and makes it easier to portion.

Notes

• You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
• Use Greek yogurt as a healthier alternative to sour cream.
• Add more or different vegetables according to preference or what’s available.
• Rotisserie chicken saves time and adds great flavor, but any cooked chicken works well.
• Melted butter on the biscuit topping enhances browning, but it’s optional.
• For a lower calorie option, use reduced-fat cheese and yogurt.

Keywords: chicken casserole, biscuit bake, comfort food, easy dinner, one dish meal, creamy chicken bake, mixed vegetable casserole