why make this recipe
Chicken Bubble Biscuit Bake Casserole is a delicious and comforting dish that brings together tender chicken, creamy soup, and fluffy biscuits. This recipe is perfect for busy weeknights or family gatherings. It is easy to make, uses simple ingredients, and cooks in just over half an hour. Plus, the combination of flavors and textures is sure to please everyone at the table!
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 oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix the filling: 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.
- Add biscuits: Fold in the quartered biscuit pieces until coated in the mixture.
- Assemble casserole: Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until biscuits are puffed, golden, and cooked through.
- Finish: Brush with melted butter if desired. Let cool slightly before serving.
how to serve Chicken Bubble Biscuit Bake Casserole
Serve the Chicken Bubble Biscuit Bake Casserole warm. It is great on its own or you can pair it with a simple side salad for a lighter meal. Everyone will love digging into this cheesy, comforting dish.
how to store Chicken Bubble Biscuit Bake Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in the oven at 350°F (175°C) until warmed through, or you can microwave individual portions.
tips to make Chicken Bubble Biscuit Bake Casserole
- Use rotisserie chicken for an even quicker prep time.
- Feel free to add or substitute your favorite vegetables, like broccoli or bell peppers.
- For extra flavor, try adding some herbs like thyme or rosemary.
- Brush the biscuits with garlic butter for an added kick.
variation
If you want to change things up, you can use different soups, such as cream of mushroom or cheese soup, to alter the flavor profile. You can also replace the chicken with cooked turkey or rotisserie chicken for a different twist.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the filling and assemble the casserole a day in advance. Cover it and store it in the refrigerator. Just bake it when you’re ready to eat.
2. Can I freeze Chicken Bubble Biscuit Bake Casserole?
Absolutely! You can freeze the assembled casserole before baking. Just wrap it tightly in plastic wrap and then aluminum foil. When you’re ready to bake it, thaw it in the refrigerator overnight and then bake as usual.
3. What can I substitute for sour cream?
You can use plain Greek yogurt or even cream cheese as a substitute for sour cream. Both will give a similar creamy texture to the dish.
Chicken Bubble Biscuit Bake Casserole
Ingredients
Main 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
Preparation
- Preheat 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, vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Fold in the quartered biscuit pieces until coated in the mixture.
Assembly and Baking
- Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until biscuits are puffed, golden, and cooked through.
Finish
- Brush with melted butter if desired. Let cool slightly before serving.