This Chicken Bubble Biscuit Bake Casserole is the ultimate comfort food. Creamy, cheesy, and packed with tender chicken and fluffy biscuits, it’s a quick and hearty dish perfect for busy weeknights or family gatherings.
Why You’ll Love This Recipe
- Quick and Easy: Uses simple ingredients and comes together in no time.
- Family-Friendly: A hit with kids and adults alike.
- Customizable: Easily add your favorite vegetables or seasonings.
- One-Dish Meal: Combines protein, carbs, and optional veggies for a complete meal.
- Perfect for Leftovers: Reheats beautifully for a satisfying lunch or dinner the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced)
- Refrigerated biscuits (cut into quarters)
- Cream of chicken soup
- Sour cream
- Milk
- Shredded cheese (cheddar or your favorite variety)
- Garlic powder
- Onion powder
- Optional: Frozen vegetables (peas, carrots, corn)
- Salt and pepper to taste
Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix the Sauce: In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Combine Ingredients: Add the cooked chicken, biscuit pieces, and any optional vegetables to the sauce. Stir gently to coat everything evenly.
- Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly and top with shredded cheese.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuits are cooked through and golden brown on top.
- Serve: Let cool slightly and serve warm.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Variations
- Vegetarian: Substitute the chicken with cooked mushrooms or chickpeas and use cream of mushroom soup.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the sauce mixture.
- Different Cheeses: Try mozzarella, Monterey Jack, or a mix of cheeses for a unique flavor.
- Southwestern Style: Use taco seasoning instead of garlic powder and onion powder, and add black beans and corn.
- Buffalo Chicken: Mix in some buffalo sauce and top with blue cheese crumbles.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in the oven at 350°F until heated through, or microwave individual servings for 1-2 minutes.
FAQs
1. Can I use canned chicken for this recipe?
Yes, canned chicken works well as a quick substitute for cooked chicken.
2. What type of biscuits should I use?
Refrigerated biscuits, such as buttermilk or flaky varieties, work best.
3. Can I make this dish ahead of time?
You can assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking.
4. How do I prevent the biscuits from getting soggy?
Avoid overmixing and ensure the casserole is baked until the biscuits are golden brown.
5. Can I use a different cream soup?
Yes, cream of mushroom or cream of celery soup are good alternatives.
6. Is there a gluten-free version?
Use gluten-free biscuits and a gluten-free cream soup to adapt the recipe.
7. What vegetables can I add?
Peas, carrots, green beans, corn, or broccoli florets are all great options.
8. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient and flavorful choice.
9. How can I make this dish lighter?
Use reduced-fat cream soup, sour cream, and cheese. You can also use lean chicken breast.
10. Can I cook this in a slow cooker?
Yes, layer the ingredients in a slow cooker, cover, and cook on low for 3-4 hours, adding cheese towards the end.
Conclusion
Chicken Bubble Biscuit Bake Casserole is a creamy, cheesy delight that’s simple to prepare and endlessly adaptable. Perfect for weeknight dinners, potlucks, or cozy family meals, this casserole is a surefire crowd-pleaser. Give it a try and watch it become a staple in your recipe collection!
Print
Chicken Bubble Biscuit Bake Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Bubble Biscuit Bake Casserole is a creamy, cheesy, and comforting dish made with tender chicken, fluffy biscuits, and a flavorful sauce. Perfect for weeknight dinners, it’s quick, easy, and sure to be a family favorite.
Ingredients
- 2 cups (300 g) cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 can (10.5 oz or 300 g) cream of chicken soup
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) milk
- 1 1/2 cups (150 g) shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 can (16 oz or 450 g) refrigerated biscuit dough, each biscuit cut into quarters
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
2. Make the Sauce:
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. Add the Chicken and Biscuits:
- Gently fold in the cooked chicken and biscuit pieces, ensuring everything is evenly coated in the sauce.
4. Assemble the Casserole:
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
5. Bake:
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbly.
6. Garnish and Serve:
- Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Notes
- For added flavor, mix in 1/2 cup of cooked bacon bits or sautéed vegetables like peas or broccoli.
- Use cream of mushroom or cream of celery soup for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.