Chicken Bubble Biscuit Bake Casserole Recipe

Introduction

This Chicken Bubble Biscuit Bake Casserole is a comforting, all-in-one dish perfect for busy weeknights. Tender chicken and mixed vegetables are baked with fluffy biscuit pieces and a creamy sauce, topped with melted cheese for a satisfying meal.

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 the mixture is smooth.
3. Step 3: Fold the quartered biscuit pieces into the chicken mixture, coating them evenly.
4. Step 4: Pour the entire mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the biscuits are puffed, golden, and fully cooked.
6. Step 6: If desired, brush the melted butter over the top for extra flavor. Let the casserole cool slightly before serving.

Tips & Variations

• Substitute cream of mushroom soup for cream of chicken to change the flavor profile.
• Add chopped cooked bacon or ham for extra savory depth.
• Use your favorite shredded cheese or a blend for a different taste.
• Swap frozen mixed vegetables for fresh ones, adjusting cook time as needed.
• Brush the biscuit tops with melted butter before baking for a richer crust.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For best texture, reheat covered to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and refrigerate it. When ready, bake as directed, adding a few extra minutes to ensure it’s heated through.

Can I use homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough works great and can add a personal touch. Just be sure to cut it into similar-sized pieces to bake evenly.

Chicken Bubble Biscuit Bake Casserole Recipe

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★★★★★

4.6 from 97 reviews

This Chicken Bubble Biscuit Bake Casserole is a comforting, easy-to-make dish combining tender cooked chicken, creamy soup base, mixed vegetables, and fluffy biscuit dough baked to golden perfection with a cheesy topping. Perfect for a weeknight dinner, it’s a delightful one-pan meal that’s both hearty and flavorful.

• Author: Rico
• 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 chicken works great)
• 1 10.5 oz can cream of chicken soup (or cream of mushroom soup)
• 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 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 until the mixture is smooth and evenly combined.
3. Add Biscuits: Fold the quartered biscuit pieces into the chicken mixture, ensuring each piece is well coated with the creamy filling.
4. Assemble Casserole: Pour the entire mixture into the prepared baking dish, spreading it out evenly. Then sprinkle the shredded cheddar cheese evenly over the top.
5. Bake Covered: Cover the baking dish with aluminum foil and bake for 20 minutes in the preheated oven.
6. Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the biscuits are puffed up, golden brown, and fully cooked through.
7. Finish and Serve: Optionally brush the top with melted butter for extra flavor and shine. Let the casserole cool slightly before serving.

Notes

• You can substitute cream of chicken soup with cream of mushroom or cream of celery soup for a slight variation in flavor.
• Using leftover rotisserie chicken saves time and adds great flavor.
• Feel free to swap frozen mixed vegetables with fresh vegetables or your favorite vegetable medley.
• For a lower-fat version, use plain Greek yogurt instead of sour cream and reduced-fat cheese.
• The melted butter on top is optional but adds a nice golden finish and richness.
• This casserole can be assembled ahead and refrigerated for a few hours before baking.

Keywords: chicken casserole,biscuit bake,chicken biscuit casserole,comfort food,casserole recipe,easy dinner,baked chicken dish