Chicken Bubble Biscuit Bake Casserole
This Chicken Bubble Biscuit Bake Casserole is a creamy, cheesy comfort food made with tender shredded chicken, fluffy biscuit pieces, and a rich cream of chicken sauce. It's an easy family-friendly dinner that comes together in one baking dish.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- Mixing spoon or spatula
- knife
- measuring cups and spoons
Ingredients
- 1 16 oz can refrigerated biscuit dough (8 regular biscuits, not Grands)
- 2 cups cooked shredded chicken
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- additional shredded cheddar cheese for topping (optional)
- 1/3 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper, to taste
- chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Open the can of biscuit dough and cut each biscuit into quarters. Set aside.
- In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese until smooth.
- Fold in the shredded chicken and biscuit pieces until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle with additional cheddar cheese if desired.
- Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Rotisserie chicken works perfectly for this recipe. For extra flavor, top with additional shredded cheddar during the last 10 minutes of baking. Allow the casserole to rest before serving so the sauce thickens. Garnish with fresh parsley if desired. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.