Chicken Bubble Biscuit Bake Casserole
A comforting and easy casserole made with rotisserie chicken, biscuit bubbles, and a creamy filling, perfect for weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded or diced — rotisserie works great) Use juicy cooked chicken for best texture.
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom) For a milder flavor, swap with cream of mushroom soup.
- 1/2 cup sour cream (or plain Greek yogurt) A lighter alternative can be used.
- 1/2 cup milk For a lighter option, use low-fat milk.
- 1 cup frozen mixed vegetables (peas, carrots, corn, beans) Add straight from the freezer without thawing.
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper (to taste)
- 1 can 16 oz refrigerated biscuit dough, cut into quarters Ensure each piece is evenly coated.
- 1 cup shredded cheddar cheese (or mozzarella) Use freshly shredded for better melt.
- 1 tbsp melted butter (optional, for brushing) Adds shine and flavor when brushed after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, and milk.
- Add the frozen mixed vegetables, garlic powder, onion powder, and salt and pepper. Stir until smooth.
Mix and Assemble
- Quarter the refrigerated biscuit dough and gently fold into the chicken mixture.
- Pour everything into the baking dish and spread evenly. Sprinkle cheddar cheese on top.
Baking
- Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes until the biscuits are golden.
Finishing Touches
- Brush with melted butter if desired, and let rest for 5–10 minutes before serving.
Notes
Great for make-ahead meals. Can be stored in the fridge for 3-4 days or frozen for up to 3 months. For best texture, do not bake from frozen.