Chicken Bubble Biscuit Bake Casserole
A comforting casserole packed with tender chicken, creamy sauce, and fluffy biscuits, perfect for any weeknight dinner.
Ingredients
For the filling
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 can cream of chicken soup (or cream of mushroom) 10.5 oz size
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- to taste Salt & pepper
For the topping
- 1 can refrigerated biscuit dough 16 oz, cut into quarters
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 tbsp melted butter optional, for brushing
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, and frozen vegetables. Add garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Fold in the quartered biscuit pieces until they are well coated in the mixture.
Assembly and Baking
- Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the biscuits are puffed, golden, and fully cooked.
- Brush with melted butter if desired. Let cool slightly before serving.
Notes
Serve warm with a simple side salad or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen in a freezer-safe container.