This Chicken Bubble Biscuit Bake Casserole is a weeknight dinner solution for busy families. I remember the first time I made this dish. I was staring at a container of leftover rotisserie chicken and a can of biscuits that needed using. I tossed them together with a creamy sauce and it turned into a meal my family now requests constantly. It is that perfect mix of comforting and easy.
What makes this recipe so special is how the biscuit dough puffs up and soaks in all that savory sauce. It reminds me of a chicken pot pie but without the hard work of making a crust. I love serving this when I need something warm and filling that comes together fast. The golden cheesy top is always a hit at the dinner table.
Ingredients for Chicken Bubble Biscuit Bake Casserole
I have made this casserole countless times and using rotisserie chicken really saves time. I always recommend using good quality biscuits for the fluffiest texture.
- 2 cups cooked chicken shredded or diced
- 1 can 10.5 oz cream of chicken soup – I recommend cream of mushroom as a tasty alternative
- 1/2 cup sour cream – I usually use full fat for a richer sauce
- 1/2 cup milk
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can 16 oz refrigerated biscuit dough cut into quarters – My preference is Pillsbury Grands for extra fluffiness
- 1 cup shredded cheddar cheese
- 1 tablespoon melted butter optional
Step-by-Step Instructions
I recommend preheating your oven first so it is ready when you finish mixing everything together.
Step 1: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Step 2: In a large mixing bowl combine the cooked chicken cream of chicken soup sour cream and milk. Stir until smooth and creamy.
Step 3: Add the frozen vegetables garlic powder onion powder salt and pepper to the bowl. Mix until everything is evenly distributed.
Step 4: Cut each biscuit into quarters. Add the biscuit pieces to the chicken mixture and fold them in gently until each piece is coated.
Step 5: Pour the mixture into the prepared baking dish. Sprinkle the shredded cheese uniformly over the top.
Step 6: Cover the dish tightly with aluminum foil and bake for 20 minutes.
Step 7: Remove the foil and continue baking for another 10 to 15 minutes until the biscuits are puffed and golden brown.
Step 8: Brush with melted butter if desired. Let it rest for 5 minutes before serving to allow the sauce to thicken.
What to Serve with Chicken Bubble Biscuit Bake Casserole
This rich casserole pairs well with lighter sides that balance the creamy texture.
Simple Garden Salad: A crisp salad with fresh greens adds a nice crunch and freshness to cut through the rich sauce.
Roasted Green Beans: These provide a wonderful texture contrast and a healthy vegetable side that complements the chicken beautifully. For another great veggie option try our Sheet Pan Sausage and Veggies.
Steamed Broccoli: The bright notes from fresh lemon juice enliven your palate between bites of the rich casserole. If you love broccoli you will enjoy our Chicken Sausage and Broccoli Orzo.
Hearty Soup: For an extra filling meal pair this with our Hearty Cheddar Garlic Herb Potato Soup for the ultimate comfort food combination.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually meld together nicely overnight.
For reheating microwave individual portions for 2 to 3 minutes. If you are reheating the whole dish cover it with foil and warm it in a 325°F oven for about 20 minutes.
I recommend adding a splash of milk before reheating to keep the sauce creamy. This casserole freezes well for up to 2 months if wrapped tightly. If you enjoy easy casseroles check out our Dump and Bake Meatball Casserole.
FAQs
Can I use uncooked chicken?
No you should use cooked chicken to ensure the filling is safe to eat as the bake time is primarily for the biscuits.
Can I make this ahead of time?
Yes you can assemble the casserole and refrigerate it for up to 24 hours before baking.
What other vegetables work well?
I often use peas and carrots but diced bell peppers or spinach also work great in this dish.
Conclusion
This Chicken Bubble Biscuit Bake Casserole is a lifesaver on busy nights. It is simple to make and brings so much comfort to the table. Give this recipe a try for a hearty dinner that everyone will love.
Chicken Bubble Biscuit Bake Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and milk. Stir until smooth and creamy.
- Add the frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed.
- Cut each biscuit into quarters. Add the biscuit pieces to the chicken mixture and fold them in, making sure each piece gets completely coated with the creamy sauce.
- Pour the entire mixture into the prepared baking dish and spread evenly. Sprinkle shredded cheese uniformly over the top.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove foil and continue baking for an additional 10 to 15 minutes, until biscuits are puffed, golden brown, and cooked through.
- Brush with melted butter if desired. Let rest for 5 minutes before serving.
