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
Units
Scale
- 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.