Oh friend, I cannot wait to tell you about this cozy little gem of a recipe! This Chicken Bubble Biscuit Bake Casserole came to life on one of those chilly, overcast Sundays when all I wanted was something warm, creamy, and comforting—something that felt like a hug in a dish. You know the kind of day I’m talking about… fuzzy socks, a big mug of coffee, and a house that smells like love and butter.
I was rummaging through the fridge with zero desire to run to the store (been there, right?), and I pulled together this glorious bake with what I had on hand. And let me tell you—it was SO creamy, cheesy, and satisfying that my husband went back for thirds. Thirds, y’all. My teenage daughter said it reminded her of pot pie, but “better and biscuit-ier.” I call that a win.
WHY YOU’LL LOVE THIS RECIPE ?
- Perfect comfort food: Creamy, cheesy, and loaded with chicken and pillowy biscuits.
- Kid-friendly: Even picky eaters will gobble this up. It’s like chicken pot pie’s fun cousin.
- Easy and quick: Uses simple, pantry-friendly ingredients and comes together in undr an hour.
- Customizable: You can toss in veggies, play with cheeses, or spice it up if that’s your thing.
FREQUENTLY ASKED QUESTIONS
Can I use homemade biscuits instead of canned?
You sure can! Just make sure they’re cut into small chunks and fully cooked through. The bake time might need adjusting.
What if I don’t have sour cream?
No worries—plain Greek yogurt works beautifully and adds a bit of tang.
Can I make this gluten-free?
Yes! Use gluten-free biscuit dough and make sure your soup is certified gluten-free. The texture may be slightly different but still tasty.
Is it freezer-friendly?
You can freeze it after baking, though the biscuits may soften a bit on reheating. For best results, reheat in the oven to crisp them up again.
INGREDIENTS:
Here’s what you’ll need to make this dreamy casserole:
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great!)
- 1 can (10.5 oz) cream of chicken soup (or substitute with cream of mushroom for a richer flavor)
- 1/2 cup sour cream (makes it extra creamy—Greek yogurt works in a pinch)
- 1/2 cup milk (I use whole milk, but 2% is fine too)
- 1 1/2 cups shredded cheddar cheese, divided (mild or sharp—whatever you love)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper, to taste
- 1 cup frozen peas and carrots, thawed (or any mixed veggies you like)
- 1 can (16.3 oz) refrigerated biscuit dough, cut into quarters (I use Pillsbury Grands, but any kind works)
- Optional toppings: A sprinkle of parsley, extra cheese on top, or a dash of paprika for color!
INSTRUCTIONS:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish. I use a bit of butter spray just to keep things from sticking.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and 1 cup of the shredded cheese. Give it a good whisk until it’s nice and smooth.
- Fold in the chopped chicken and thawed veggies. Stir until everything’s evenly coated in that creamy sauce. Don’t be shy—make sure it’s well mixed.
- Gently stir in the biscuit pieces. They’ll look like little biscuit bubbles (hence the name!). Try to coat them all in the sauce, but don’t over-mix or they’ll start to fall apart.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Top with the remaining 1/2 cup of shredded cheese. If you want to get fancy, sprinkle a little paprika or chopped parsley on top too—it adds such a pretty finish!
- Bake uncovered for 35–40 minutes, or until the biscuits are golden brown on top and cooked through. The edges should be bubbly and delicious-smelling. If the top browns too quickly, just tent it with foil during the last 10 minutes.
- Let it cool for 5–10 minutes before digging in. (Hardest part, I know!)
PRO TIPS FOR SUCCESS:
- Use cooked chicken: This recipe won’t work with raw chicken since it’s a quick bake. Rotisserie chicken is my go-to!
- Cut biscuits small: Quarter them so they cook evenly and soak up all that creamy goodness.
- Want a veggie boost? Add chopped spinach, sautéed mushrooms, or even corn.
- Spice it up: A dash of hot sauce or a pinch of cayenne gives it a subtle kick if you like things a little spicier.
- Make it ahead: Assemble the casserole the night before and store it covered in the fridge. Bake it fresh the next day!
STORAGE & SERVING SUGGESTIONS:
Storing leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better overnight!
To reheat: Pop it in the microwave or oven (350°F for about 15 minutes) until warmed through. You can add a splash of milk if it thickens too much.
Serve with: A crisp green salad or steamed green beans for balance. If you’re feeling indulgent, a warm buttered roll never hurts!
