This easy chicken bubble biscuit bake casserole uses simple ingredients to create a creamy, cheesy, and comforting family dinner perfect for busy weeknights.
Author:amyrosewood
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon dried onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup shredded cheddar cheese, divided
1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits total)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, onion powder, garlic powder, and pepper. Mix until everything is fully combined into a creamy base.
Stir in 3/4 cup of the shredded cheddar cheese into the chicken mixture.
Spread the chicken mixture evenly into the prepared baking dish.
Open the biscuit dough. Cut each biscuit into quarters. These are your ‘bubbles.’
Arrange the biscuit quarters randomly over the top of the chicken mixture, leaving small gaps between them so they can expand while baking.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the biscuits.
Bake for 20 to 25 minutes, or until the casserole is bubbly and the biscuit tops are golden brown.
Let the casserole rest for 5 minutes before serving. Serve warm.
Notes
For a richer flavor, use cream of mushroom soup instead of cream of chicken soup.
You can add 1/2 cup of frozen peas and carrots to the chicken mixture for extra vegetables.
This is a great make ahead chicken dish; assemble the casserole completely, cover it, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.