Of course! Chicken Bubble Biscuit Bake is the ultimate comfort food casserole. It’s incredibly easy, family-friendly, and combines tender chicken, creamy soup, and fluffy biscuits in one dish. Think of it as a super easy chicken pot pie with a biscuit topping.
Here’s a classic and foolproof recipe.
Chicken Bubble Biscuit Bake Casserole
This recipe serves 6-8 people.
Ingredients:
For the Filling:
· 2 cups cooked chicken, shredded or diced (a rotisserie chicken is perfect here!)
· 1 (10.5 oz) can condensed cream of chicken soup (or mushroom or celery)
· ½ cup sour cream (or Greek yogurt)
· ½ cup chicken broth
· 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon dried thyme or parsley
· Salt and black pepper to taste
· 1 cup shredded cheddar cheese (optional, but highly recommended)
For the Topping:
· 1 can (16.3 oz) refrigerated biscuit dough (8 count), like Pillsbury Grands!
· 2 tablespoons butter, melted
· ½ teaspoon garlic powder or dried parsley (for topping)
Instructions:
- Preheat and Prepare:
· Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
· If your chicken isn’t already cooked, boil or bake 2 chicken breasts until done, then shred.
- Make the Filling:
· In a large bowl, combine the cream of chicken soup, sour cream, and chicken broth. Whisk until smooth.
· Stir in the shredded chicken, frozen mixed vegetables, garlic powder, onion powder, thyme, and salt & pepper. Mix well.
· If using, stir in the shredded cheddar cheese.
· Pour the mixture into the prepared baking dish and spread it into an even layer.
- Add the Biscuit Topping:
· Separate the biscuit dough. Using kitchen shears or your hands, cut or tear each biscuit into 4-6 smaller pieces.
· Scatter the biscuit pieces evenly over the top of the chicken mixture.
- Add the Topping and Bake:
· In a small bowl, stir the ½ teaspoon of garlic powder or parsley into the melted butter.
· Brush the melted butter mixture over the top of the biscuit pieces. This will help them brown beautifully.
· Bake for 25-35 minutes, or until the biscuit topping is deep golden brown and cooked through, and the filling is bubbly around the edges.
- Cool and Serve:
· Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the creamy filling to thicken up slightly.
· Garnish with fresh chopped parsley if desired.
Pro Tips for Success:
· Don’t Overcook the Biscuits: The biscuits on top cook quickly. The filling underneath is already cooked, so you’re really just baking until the biscuits are done. Check them at the 25-minute mark.
· Rotisserie Chicken: This is the biggest time-saver and adds fantastic flavor. It’s perfect for this recipe.
· Customize the Veggies: Feel free to use any vegetables you like! Broccoli florets, sautéed mushrooms, or diced onions would all be great additions.
· Thicker Filling: If you prefer a thicker, heartier filling, you can reduce the chicken broth to ¼ cup.
· Avoid Soggy Bottoms: For biscuits that are less soggy on the bottom, you can pre-bake the filling for 10 minutes before adding the biscuit pieces. Then continue baking as directed.
· Cheesy Version: For an extra cheesy bake, sprinkle an additional ½ cup of cheese over the filling right before you add the biscuit pieces.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warm.
This is the perfect easy weeknight dinner that everyone will love. Enjoy