why make this recipe
Chicken Bubble Biscuit Bake Casserole is a fantastic choice for a cozy family dinner. It combines tender chicken and colorful vegetables smothered in a creamy sauce, all topped with fluffy biscuit pieces. This dish is simple to prepare and is a great way to use leftover chicken. Plus, it’s comforting and filling, making it perfect for any occasion.
how to make Chicken Bubble Biscuit Bake Casserole
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)
Directions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Fold in the quartered biscuit pieces until they are coated in the mixture.
- Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until biscuits are puffed, golden, and cooked through.
- If desired, brush with melted butter. Let cool slightly before serving.
how to serve Chicken Bubble Biscuit Bake Casserole
To serve Chicken Bubble Biscuit Bake Casserole, dish out portions directly from the baking dish. It pairs well with a side salad or steamed vegetables. Add some extra cheese on top for those who love cheesy dishes!
how to store Chicken Bubble Biscuit Bake Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to cover the casserole tightly with plastic wrap and aluminum foil before freezing. When ready to enjoy, reheat in the oven or microwave.
tips to make Chicken Bubble Biscuit Bake Casserole
- For extra flavor, try adding herbs like thyme or parsley to the filling mixture.
- If you like a little spice, add some chopped jalapeños or red pepper flakes.
- To save time, use pre-cooked chicken or a rotisserie chicken from the store.
- Make it healthier by using whole wheat biscuit dough or low-fat sour cream.
variation
You can easily customize this recipe by using different proteins such as turkey or leftover ham. Also, swap the mixed vegetables for your favorites, like broccoli or spinach, to create your own unique version.
FAQs
Can I use frozen chicken in this recipe?
Yes, but be sure to cook it before shredding or dicing it for the casserole.
What if I don’t have cream of chicken soup?
You can use cream of mushroom soup or make your own white sauce as a substitute.
Can I prepare this casserole in advance?
Yes, you can prepare it up to the baking stage, cover it, and keep it in the fridge overnight. Bake it when you’re ready to serve!
Chicken Bubble Biscuit Bake Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 can cream of chicken soup (10.5 oz) 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 can refrigerated biscuit dough (16 oz) cut into quarters
- 1 cup shredded cheddar cheese or mozzarella
- 1 tbsp melted butter (optional, for brushing)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Fold in the quartered biscuit pieces until they are coated in the mixture.
Baking
- Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until biscuits are puffed, golden, and cooked through.
- If desired, brush with melted butter. Let cool slightly before serving.