🍗 Chicken Bubble Biscuit Bake Casserole
A warm, bubbly, comforting bake packed with tender chicken, buttery biscuits, and a creamy, cheesy sauce. It’s a fast family-favorite dinner — perfect for busy nights!
⭐ Description
Chicken Bubble Biscuit Bake is a creamy casserole where biscuit dough “bubbles up” as it bakes, creating soft dumpling-like bites throughout the dish. With shredded chicken, cheese, and a rich sauce, it’s like a shortcut chicken-and-dumplings casserole!
📝 Ingredients
Serves 6
2 cups cooked shredded chicken (rotisserie works great)
1 can (16 oz) refrigerated biscuits (cut into quarters)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream (or plain Greek yogurt)
1 ½ cups shredded cheddar cheese (divided)
½ cup milk
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
1 cup frozen mixed vegetables (optional)
Fresh parsley or chives for garnish (optional)
👩🍳 Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
In a large bowl, whisk together:
Cream of chicken soup
Sour cream
Milk
Spices (garlic powder, onion powder, salt, pepper)
Add shredded chicken, 1 cup cheese, and vegetables (if using). Stir well.
Cut biscuits into quarters and gently fold them into the mixture until coated.
Transfer everything to the prepared baking dish and spread evenly.
Sprinkle remaining cheese on top.
Bake 30–35 minutes, until biscuits are cooked through and the top is golden and bubbly.
Let rest 5 minutes before serving. Garnish with parsley if desired.
Helpful Tips 🧑🏫
Check biscuits for doneness: If the center still looks doughy, cover with foil and bake 5–10 minutes longer.
Substitute cream of mushroom or cream of celery soup for variety.
Add spices like paprika, Italian seasoning, or a pinch of cayenne for flavor.
Vegetable options: peas + carrots, broccoli florets, or corn.
Use pre-cooked chicken to save major time!
For a lighter version: use low-fat sour cream and reduced-fat cheese.
