Chicken Bubble Biscuit Bake Casserole Recipe

Introduction

This Chicken Bubble Biscuit Bake is a comforting, all-in-one casserole perfect for busy weeknights. Tender chicken and mixed vegetables mingle with creamy sauce and fluffy biscuits, topped with melted cheese for a satisfying meal the whole family will enjoy.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk
• 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper, to taste
• 1 (16 oz) can refrigerated biscuit dough, cut into quarters
• 1 cup shredded cheddar cheese (or mozzarella)
• 1 tbsp melted butter (optional, for brushing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.
3. Step 3: Gently fold the quartered biscuit pieces into the chicken mixture, coating them fully.
4. Step 4: Pour the entire mixture into the prepared baking dish and spread evenly. Sprinkle the shredded cheese over the top.
5. Step 5: Cover the casserole with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes until the biscuits are puffed, golden, and cooked through.
6. Step 6: If desired, brush the top with melted butter for extra richness. Allow the casserole to cool slightly before serving.

Tips & Variations

• For more flavor, add chopped cooked bacon or use sharp cheddar cheese.
• Substitute sour cream with plain Greek yogurt for a tangier, healthier option.
• Try other vegetables like broccoli or green beans according to your preference.
• If you want a gluten-free version, use gluten-free biscuit dough or drop spoonfuls of biscuit dough instead of cutting them.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole casserole covered with foil in a 350°F oven for 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used but adjust cooking time if they need longer to become tender. Lightly steam harder vegetables before mixing to ensure even cooking.

What can I substitute for the canned soup?

You can use homemade cream of chicken or mushroom soup or a simple white sauce made with butter, flour, and milk as a healthier alternative.

Chicken Bubble Biscuit Bake Casserole Recipe

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★★★★★

4.7 from 107 reviews

A comforting and easy-to-make Chicken Bubble Biscuit Bake Casserole that combines tender cooked chicken, creamy vegetables, and fluffy biscuit dough baked to golden perfection, making it a perfect family-friendly meal.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken (shredded or diced, rotisserie works great)
• 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/2 cup milk
• 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste

Biscuit Topping

• 1 (16 oz) can refrigerated biscuit dough, cut into quarters
• 1 cup shredded cheddar cheese (or mozzarella)
• 1 tbsp melted butter (optional, for brushing)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix 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 pepper. Stir everything together until you have a smooth, well-mixed filling.
3. Add Biscuits: Fold the quartered biscuit dough pieces gently into the chicken mixture until all biscuit pieces are coated evenly with the filling.
4. Assemble the Casserole: Pour the entire mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the top of the casserole.
5. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the biscuits to start cooking and the flavors to meld.
6. Finish Baking: Remove the foil and continue baking for another 10–15 minutes until the biscuits are puffed up, golden brown, and fully cooked through.
7. Optional Butter Brush and Serve: If desired, brush the top of the casserole with melted butter right after baking for extra flavor and shine. Let the casserole cool slightly before serving to allow it to set.

Notes

• You can substitute cream of mushroom soup in place of cream of chicken for a different flavor.
• Sour cream can be replaced with plain Greek yogurt for a tangier taste and added protein.
• Feel free to use any frozen vegetables you prefer or a mix of fresh diced vegetables.
• Use shredded mozzarella instead of cheddar for a milder cheese option.
• Leftover casserole reheats well in the oven or microwave.
• For a gluten-free version, use gluten-free biscuit dough and ensure the soup is gluten-free.

Keywords: Chicken casserole, biscuit bake, comfort food, easy dinner, creamy chicken bake, cheesy chicken casserole