Hey friends! I’m so excited to share this delicious chicken bubble up biscuit bake recipe with you today on my blog, Life with Jeviko. This casserole is pure comfort food at its finest – chicken, biscuits, and a creamy sauce all baked up to perfection. I can’t wait for you to try it!
Let’s start with the FAQs:
Can I use a different type of chicken besides boneless, skinless chicken breasts?
A: Yes, you can use a few different options for the chicken in this recipe. Shredded rotisserie chicken works well, since it’s already cooked and shredded. You could also use canned chicken, which would save prep time. Or you could boil and shred chicken thighs or drumsticks instead of chicken breasts. Just try to have about 3 cups of cooked, shredded or chopped chicken.
What kind of bacon works best?
I recommend using regular sliced bacon that is pre-cooked. Cook the bacon until crispy, let it cool, and then crumble it into small bits. This will give you nice bacon flavor throughout the casserole. You could also use pre-cooked bacon bits, but the texture is better with freshly cooked and crumbled bacon.
Can I substitute the cream of chicken soup with something else?
I don’t recommend substituting the cream of chicken soup in this recipe. The recipe was developed specifically with that creamy condensed soup. Cream of mushroom soup would change the flavor profile. You could potentially use a substitute like chicken gravy, but the consistency may be different. Stick with cream of chicken for best results!
What kind of ranch seasoning mix should I use?
Use a packet of dry ranch seasoning mix, like Hidden Valley. The seasoning mix adds great flavor to the casserole. I don’t recommend using bottled ranch dressing, as it would make the casserole too thin. The dry seasoning mix blends perfectly with the other ingredients.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced (about 3 cups diced chicken)
- 2 (10.5 ounce) cans cream of chicken soup
- 16 ounces sour cream (2 cups)
- 4 ounces bacon, cooked and crumbled (about 1 cup)
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 (12 ounce) can refrigerated biscuit dough, cut into quarters (I use Pillsbury Grands)
- 1 packet ranch seasoning mix
Instructions:
- Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish with cooking spray or oil.
- In a large bowl, mix together the diced chicken, cream of chicken soup, sour cream, cooked crumbled bacon, and 1 cup of the shredded cheese. Add the ranch seasoning and stir well until fully combined.
- Cut the biscuits into quarters. Gently fold the quartered biscuits into the chicken mixture until just combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake for 35-40 minutes, until bubbly and lightly browned. Remove from oven.
- Sprinkle the remaining 1 cup shredded cheese over the top. Bake for 2-3 more minutes just until the cheese melts.
- Let sit for 5 minutes before serving. Garnish with extra crumbled bacon if desired. Enjoy!
Cooking Tips:
- For the chicken, I recommend dicing boneless skinless chicken breasts. But you could also use shredded rotisserie chicken.
- Look for cream of chicken soup near the canned tuna and chicken in the grocery store. Do not substitute cream of mushroom soup.
- Use full-fat sour cream for the best flavor. Low-fat sour cream may make the dish too runny.
- Pre-cooking the bacon makes this recipe quick and easy. But you can also use pre-cooked bacon pieces.
- For best results, use refrigerated biscuit dough rather than canned. The refrigerated dough bakes up fluffier.
- Let the casserole sit for 5 minutes before serving so the biscuits can firm up and hold together better.
