Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6–8
Why This Casserole Is a Family Favorite
This isn’t your average chicken casserole. Here’s why it’s a go-to comfort classic:
- One-dish simplicity: Everything bakes together in a single pan—minimal prep, minimal cleanup.
- “Bubble” magic: The biscuit dough puffs and bubbles in the oven, creating a fluffy, golden topping that’s part bread, part dumpling.
- Kid-approved: It’s creamy, cheesy, and has familiar flavors that even picky eaters tend to love.
- Versatile: You can tweak it with your favorite veggies, leftover chicken, or different cheeses depending on what you have.
- Comfort in every bite: It’s warm, creamy, and satisfying—just what a weeknight dinner should be.
Ingredients
Filling:
- 2 cups cooked, shredded chicken (rotisserie or leftovers work great)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Biscuit Layer:
- 1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands, cut into quarters)
- 1 cup shredded cheddar cheese (or cheese of choice)
- 2 tablespoons melted butter
- 1 teaspoon dried parsley (optional, for garnish)
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Make the Filling
- In a large bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the shredded chicken and frozen vegetables.
- Spread this mixture evenly into the prepared baking dish.
3. Add the Biscuit Topping
- Open the can of biscuits and cut each one into quarters.
- In a separate bowl, toss the biscuit pieces with melted butter and shredded cheese until coated.
- Evenly scatter the biscuit-cheese mixture over the chicken filling.
4. Bake
- Bake uncovered for 28–32 minutes, or until the biscuits are golden brown and cooked through (no raw dough in the center).
- If the tops are browning too quickly before the biscuits are cooked underneath, loosely cover with foil for the last 10 minutes.
5. Serve
- Let the casserole sit for 5–10 minutes before serving to allow the sauce to thicken slightly.
- Sprinkle with dried parsley, if desired, for a pop of color.
Optional Add-Ins or Swaps:
- Cheese: Try mozzarella for a stringier topping or pepper jack for a little heat.
- Protein: Sub in cooked turkey or ham instead of chicken.
- Veggies: Add sautéed mushrooms, spinach, or canned green chiles for a twist.
- Soup: Swap in cream of mushroom or cream of celery if you want a different flavor base.
Tips for Success:
- Cut the biscuits evenly so they cook at the same rate.
- Use room temperature ingredients for a more even bake.
- Check the center of the casserole with a toothpick to ensure the biscuits are fully cooked. Undercooked biscuits can be doughy.
Storage & Reheating:
- Fridge: Store leftovers covered in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in the microwave or reheat the full casserole in a 300°F oven until heated through.
- Freeze: Best frozen before baking. Assemble everything, wrap tightly, and freeze. When ready to bake, thaw in the fridge overnight and bake as directed.
Final Thought:
Chicken Bubble Biscuit Bake is more than just dinner—it’s a nostalgic, belly-warming experience that makes any evening feel like home. Whether you’re feeding a family or just need a comforting dish that’s low on effort but big on flavor, this one checks every box.
