Of course! The Chicken Bubble Biscuit Bake Casserole is the ultimate comfort food—easy, cheesy, and guaranteed to be a crowd-pleaser. It’s called “bubble” bake because the biscuit pieces puff up around the creamy filling like little savory bubbles.
This is a fantastic recipe for using up leftover or rotisserie chicken.
Chicken Bubble Biscuit Bake Casserole
Serves 6-8
Ingredients
For the Filling:
· 3 cups cooked chicken, shredded or diced (from a rotisserie chicken or about 1.5 lbs of cooked chicken breasts)
· 1 tablespoon olive oil or butter
· 1 small yellow onion, finely diced
· 2 cloves garlic, minced
· 1 cup frozen mixed vegetables (peas, carrots, corn blend)
· 1 (10.5 oz) can condensed cream of chicken soup (or mushroom soup)
· ½ cup sour cream
· ½ cup chicken broth
· 1 ½ cups shredded cheddar cheese, divided
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon dried thyme or parsley
· Salt and black pepper to taste
For the Biscuit Topping:
· 1 (16 oz) can refrigerated biscuit dough (8-count)
· 2 tablespoons melted butter
· ½ teaspoon dried parsley or garlic powder (for sprinkling)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Make the Creamy Filling
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
- In a large mixing bowl, combine the cooked chicken, onion/garlic mixture, frozen vegetables, cream of chicken soup, sour cream, chicken broth, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, dried thyme, and a pinch of salt and pepper.
- Stir everything together until it’s evenly mixed and creamy.
Step 3: Assemble the Base
- Pour the creamy chicken mixture into your prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
Step 4: Add the Biscuit “Bubbles”
- Open the can of biscuit dough. Separate the biscuits and cut each one into 4 equal quarters.
- Scatter the biscuit pieces evenly over the top of the chicken and cheese filling.
Step 5: Bake to Golden Brown
- Drizzle the melted butter over the biscuit pieces and sprinkle with the dried parsley or a little extra garlic powder.
- Bake for 25-35 minutes, or until the biscuit topping is puffed up, deep golden brown, and the filling is hot and bubbly around the edges.
Step 6: Rest and Serve
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to thicken up slightly, making it easier to scoop.
Serving
Serve this hearty casserole right from the dish! It’s a complete meal on its own, but it’s also wonderful with a simple side salad or some steamed green beans.
Tips for the Best Bubble Bake
· Rotisserie Chicken is Key: This is the easiest way to add a ton of flavor with minimal effort.
· Don’t Thaw the Veggies: There’s no need to thaw the frozen vegetables; they will cook perfectly in the oven.
· Customize It:
· Add Bacon: Stir in ½ cup of cooked, crumbled bacon into the filling.
· Make it “Buffalo”: Replace the sour cream with ½ cup of ranch dressing and add ¼ cup of buffalo sauce to the filling. Use a Monterey Jack/cheddar blend for cheese.
· Different Soups: Cream of mushroom or celery soup work just as well.
· Herb It Up: Stir in 2 tablespoons of fresh chopped parsley or chives at the end.
· Check for Doneness: The biscuits on top should sound hollow when tapped. If the top is browning too quickly, you can tent it loosely with foil for the last 10 minutes of baking.
· Make-Ahead: You can assemble the filling in the baking dish, cover, and refrigerate it up to a day ahead. When ready to bake, add the biscuit topping and cheese and bake as directed (you may need to add a few extra minutes to the baking time since it’s starting cold).
Enjoy this incredibly easy, family-friendly, and delicious comfort food casserole