Description
This Chicken Bubble Biscuit Bake Casserole is an easy comfort-food dinner loaded with tender chicken, fluffy golden biscuits, mixed vegetables, creamy sauce, and melted cheddar cheese. Made with simple shortcuts like rotisserie chicken and refrigerated biscuit dough, it’s perfect for busy weeknights and cozy family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 cup frozen mixed vegetables, such as peas, carrots, corn, and green beans
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 (16-ounce) can refrigerated biscuit dough, cut into quarters
- 1 cup shredded cheddar cheese or mozzarella
- 1 tablespoon melted butter, optional, for brushing
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 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 black pepper. Stir until everything is evenly combined.
- Add the biscuits: Cut the refrigerated biscuits into quarters. Gently fold the biscuit pieces into the chicken mixture until evenly coated.
- Assemble: Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheese evenly over the top.
- Bake covered: Cover the baking dish with aluminum foil and bake for 20 minutes.
- Finish uncovered: Remove the foil and bake for another 10–15 minutes, or until the biscuits are puffed, golden brown, and completely cooked through in the center.
- Serve: Brush the golden biscuit tops with melted butter, if desired. Let the casserole rest for about 5 minutes before serving warm.
Notes
- Chicken: Rotisserie chicken is an easy shortcut, but leftover baked, roasted, or poached chicken works too.
- Check the biscuits: Biscuit pieces in the center can take longer to cook than those around the edges. Check the center before removing the casserole from the oven.
- Soup substitute: Cream of mushroom soup can replace cream of chicken soup.
- Sour cream substitute: Plain Greek yogurt works well in place of sour cream and adds a slightly tangy flavor.
- Cheese: Sharp cheddar provides more flavor, while mozzarella gives you a milder, stretchy cheese topping.
- Vegetables: Try peas, carrots, corn, green beans, or your favorite frozen vegetable blend.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Make ahead: Prepare the chicken filling in advance, but wait to add the biscuit dough until shortly before baking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg