Of course! The Chicken Bubble Biscuit Bake is a beloved comfort food casserole for a reason. It’s incredibly easy, cheesy, and satisfying. It goes by many names (“Chicken Bubble Bake,” “Chicken and Biscuit Casserole,” etc.), but the concept is the same: a creamy chicken and vegetable filling topped with refrigerated biscuit dough that puffs up into golden, bubbly deliciousness.
Here is a classic, highly-rated recipe along with tips and variations.
Classic Chicken Bubble Biscuit Bake
This recipe is a perfect weeknight dinner that feels like a hug in a dish.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: About 50 minutes
Servings: 6-8
Ingredients
For the Filling:
· 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
· 1 can (10.5 oz) cream of chicken soup (condensed)
· 1 cup sour cream (or Greek yogurt for a lighter option)
· 1/2 cup chicken broth or milk
· 1 1/2 cups mixed frozen vegetables (like peas, carrots, corn), thawed
· 1 1/2 cups shredded cheddar cheese, divided
· 1/2 teaspoon garlic powder
· 1/4 teaspoon onion powder
· Salt and black pepper to taste
For the Topping:
· 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits, the “Grands!” style work great)
· Optional garnish: 1 tablespoon chopped fresh parsley
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
- Make the Filling: In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth/milk. Whisk until smooth.
- Add Remaining Filling Ingredients: Stir in the cooked chicken, thawed mixed vegetables, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
- Assemble: Pour the chicken mixture into the prepared baking dish and spread it into an even layer.
- Add the Biscuits: Separate the biscuit dough into individual biscuits. Using your hands or a knife, cut each biscuit into 4-6 small, bite-sized pieces. Scatter these biscuit pieces evenly over the top of the chicken filling.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the filling is hot and bubbly around the edges.
- Add Cheese Topping: Carefully remove the casserole from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the biscuits.
- Finish Baking: Return the casserole to the oven and bake for another 5-7 minutes, or until the biscuit tops are golden brown and the cheese is melted and bubbly.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows the filling to set slightly. Garnish with fresh parsley if desired.
Tips for Success & Variations
· Don’t Overmix the Biscuits: Gently scatter the biscuit pieces. Don’t press them down into the filling or stir them in. They need to sit on top to get golden and fluffy.
· Avoid Soggy Biscuits: Make sure your filling is hot and bubbly before you add the final cheese. This ensures the biscuits cook through from the bottom up and don’t get doughy.
· Customize the Filling:
· Broccoli Cheddar: Use cooked broccoli florets instead of mixed vegetables.
· Buffalo Chicken: Add 1/4 to 1/2 cup of buffalo sauce to the filling and use a Monterey Jack or blue cheese crumble instead of cheddar.
· Everything Seasoning: Brush the biscuit tops with melted butter and a sprinkle of “Everything Bagel” seasoning before baking.
· Herbaceous: Stir 1 tablespoon of chopped fresh herbs like thyme or chives into the filling.
· Make it a “Pot Pie” Bake: Add a teaspoon of poultry seasoning to the filling for that classic pot pie flavor.
· Make Ahead: You can assemble the filling in the baking dish, cover it, and refrigerate it up to a day in advance. When ready to bake, add the biscuit pieces and bake as directed, adding a few extra minutes if the dish is cold from the fridge.
Enjoy your delicious, comforting bake