Of course! The Chicken Bubble Biscuit Bake is a legendary comfort food casserole known for its ease, deliciousness, and crowd-pleasing qualities. It’s the perfect dish for a busy weeknight or a potluck.
Here are a few popular variations, from the classic to a creamy option.
Version 1: The Classic (Savory & Tangy)
This is the most traditional version, often made with canned soup and a tangy barbecue-style sauce.
Ingredients:
· 2 cups cooked chicken, shredded or cubed (rotisserie chicken is perfect!)
· 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits), cut into quarters
· 1 cup mixed frozen vegetables (peas, carrots, corn), thawed (optional but recommended)
· 1 cup shredded cheddar or mozzarella cheese, divided
For the Sauce:
· 1 can (10.5 oz) cream of chicken soup
· ½ cup milk
· ½ cup sour cream
· ¼ cup barbecue sauce or ¼ cup buffalo sauce (for a kick)
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Make the Sauce: In a large bowl, whisk together the cream of chicken soup, milk, sour cream, and barbecue sauce until smooth.
- Combine: To the sauce, add the cooked chicken, thawed vegetables (if using), and ½ cup of the shredded cheese. Stir until everything is coated.
- Add Biscuits: Gently fold in the quartered biscuit pieces until they are evenly distributed throughout the chicken mixture.
- Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining ½ cup of cheese.
- Bake: Bake for 25-35 minutes, or until the biscuit pieces are cooked through and golden brown on top, and the sauce is bubbly around the edges.
- Rest & Serve: Let it stand for 5-10 minutes before serving. This allows the sauce to thicken slightly.
Version 2: The Creamy & Cheesy (Alfredo-Style)
A richer, super cheesy version that tastes like a chicken alfredo bake.
Ingredients:
· 2 cups cooked chicken, shredded or cubed
· 1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
· 1 cup shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese, divided
· 1 cup frozen peas (or broccoli florets), thawed
For the Sauce:
· 1 can (10.5 oz) cream of chicken soup or cream of mushroom soup
· ½ cup milk
· ½ cup sour cream
· ½ cup Alfredo sauce (from a jar) or additional sour cream
· 1 tsp garlic powder
· ½ tsp onion powder
· Salt and pepper to taste
Instructions:
- Follow the same steps as the classic version: Preheat oven, make the sauce, combine with chicken, peas, and ½ cup of each cheese, fold in biscuits, top with remaining cheese, and bake at 375°F for 25-35 minutes.
Tips for the Perfect Bubble Bake:
· Don’t Overmix: When folding in the biscuit pieces, be gentle. You just want to coat them; overmixing can cause them to break down and make the casserole dense.
· Check for Doneness: The biggest sign it’s done is the biscuits. They should be deep golden brown and no longer doughy in the center. If the top is browning too quickly, loosely tent it with foil.
· Let it Rest: This is crucial! Letting the casserole sit for 5-10 minutes after baking allows the incredibly hot, bubbly sauce to thicken up, making it much easier to serve.
· Customize It:
· Add Veggies: Diced onions, bell peppers, or mushrooms can be sautéed and added to the mix.
· Change the Cheese: Try a pepper jack cheese for spice, or a Italian blend for more flavor.
· Add Herbs: Stir in fresh parsley, chives, or a teaspoon of dried Italian seasoning into the sauce.
· Bacon: Because bacon makes everything better. Add ½ cup of cooked, crumbled bacon to the mix.
No matter which version you choose, you’ll end up with a comforting, family-friendly meal that comes together with minimal effort. Enjoy