There’s something about casseroles that just feels like home. They’re the dinner-table equivalent of a warm hug simple ingredients, baked until golden and bubbling, filling the kitchen with that “someone’s cooking something amazing” smell. And if there’s one version that always gets scraped clean at my table, it’s this Chicken Bubble Biscuit Bake Casserole.
This is comfort food done right flaky biscuits puffed up in a creamy, cheesy chicken sauce that hits every cozy note you could want on a chilly evening or after a long day. What makes it even better? It’s fast. With about 10 minutes of prep and a few pantry staples, you’ll have a hearty dinner that looks (and tastes) like it took all afternoon.
Ingredients for Chicken Bubble Biscuit Bake Casserole
- 2 cups cooked chicken, shredded or diced (rotisserie recommended)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom/celery)
- ½ cup sour cream (or plain Greek yogurt for a lighter twist)
- ½ cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional, for color)
- Salt and pepper, to taste
- 1 (16 oz) can refrigerated biscuit dough, each biscuit cut into quarters
- 1 cup shredded cheddar cheese (or mozzarella / Monterey Jack blend)
- 1 tablespoon melted butter (optional, for brushing)
Optional Add-ins:
- ½ cup cooked bacon crumbles
- 1 cup steamed broccoli florets
- 1 tablespoon ranch seasoning mix for extra zest
Step-by-Step Instructions
- Preheat the oven:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter. - Mix the filling:
In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Add the cooked chicken and vegetables. Stir until everything is evenly coated. - Add the biscuits:
Open the can of refrigerated biscuits, cut each into quarters, and gently fold them into the creamy mixture. Coat every piece — this helps them bake up soft inside but golden on top. - Assemble the casserole:
Pour the mixture into your prepared baking dish. Spread it out evenly and sprinkle cheese on top. - Bake to bubbly perfection:
Cover with foil and bake for 20 minutes. Then uncover and bake another 10–15 minutes, until the biscuits are puffed, golden, and cooked through. If the top browns too fast, loosely tent with foil. - Finish and serve:
Brush the top with melted butter if desired. Let it cool for 5 minutes before serving — it thickens slightly as it rests.
(Tip: You’ll know it’s ready when the biscuits in the center are firm, not doughy, and the sauce is bubbling at the edges.)
Tips & Tricks for the Perfect Bubble Biscuit Bake
- Don’t overmix the biscuit dough — gentle folding keeps them fluffy.
- Layer cheese strategically: A bit in the filling and a sprinkle on top gives you that gooey pull without greasy spots.
- Balance moisture: If your mixture feels too thick, add a splash more milk. Too runny? Toss in an extra biscuit or two.
- Add texture: Stir in bacon or top with fried onions for crunch.
- Make it ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake fresh for dinner.
Substitutions & Creative Variations
Cheesy Ranch Bake
Add 1 packet of ranch seasoning to the creamy base and top with cheddar and bacon bits.
Buffalo Chicken Bubble Bake
Swap half the sour cream for buffalo sauce and use mozzarella for a spicy kick.
Veggie Lover’s Version
Fold in broccoli, carrots, or spinach — great for sneaking in extra greens.
Turkey Swap
Perfect for post-Thanksgiving leftovers! Replace chicken with diced turkey.
Loaded Casserole Twist
Add crispy bacon, green onions, and a drizzle of ranch before serving.
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes. Assemble the casserole (without baking) up to a day in advance. Cover and refrigerate. When ready, bake straight from the fridge — add about 5 extra minutes to the cook time.
Can I freeze it?
Definitely. Bake it fully, cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until hot.
What if I don’t have sour cream?
Plain Greek yogurt works perfectly — it keeps the same creamy texture but adds a slight tang.
Can I use canned chicken?
Yes, though rotisserie chicken has better texture and flavor. If using canned, drain well and season generously.
How do I prevent soggy biscuits?
Make sure your filling isn’t overly liquidy and bake uncovered for the last 10–15 minutes to crisp the tops.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~410 kcal |
| Protein | 26 g |
| Carbohydrates | 29 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 690 mg |
(Approximate values — may vary depending on ingredient brands.)
There’s a reason this Chicken Bubble Biscuit Bake Casserole has become one of those “everyone asks for the recipe” dishes. It’s weeknight-friendly but special enough for Sunday dinner, and it turns simple ingredients into something that feels homemade and heartwarming.
Make it once, and it’ll probably sneak into your regular rotation. And if you find your own twist, maybe a spicy version, or one loaded with veggies, leave a note below. Because that’s the beauty of recipes like this: they’re never just food; they’re shared traditions that keep evolving, one cozy bite at a time.
Chicken Bubble Biscuit Bake Casserole – Easy Family Dinner Recipe
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie recommended)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom/celery)
- ½ cup our cream (or plain Greek yogurt for a lighter twist)
- ½ cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (optional, for color)
- Salt and pepper, to taste
- 1 (16 oz) can refrigerated biscuit dough, each biscuit cut into quarters
- 1 cup shredded cheddar cheese (or mozzarella / Monterey Jack blend)
- 1 tbsp melted butter (optional, for brushing)
Optional Add-ins:
- ½ cup cooked bacon crumbles
- 1 cup steamed broccoli florets
- 1 tbsp ranch seasoning mix for extra zest
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Mix the filling: In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Add the cooked chicken and vegetables. Stir until everything is evenly coated.
- Add the biscuits: Open the can of refrigerated biscuits, cut each into quarters, and gently fold them into the creamy mixture. Coat every piece — this helps them bake up soft inside but golden on top.
- Assemble the casserole: Pour the mixture into your prepared baking dish. Spread it out evenly and sprinkle cheese on top.
- Bake to bubbly perfection: Cover with foil and bake for 20 minutes. Then uncover and bake another 10–15 minutes, until the biscuits are puffed, golden, and cooked through. If the top browns too fast, loosely tent with foil.
- Finish and serve: Brush the top with melted butter if desired. Let it cool for 5 minutes before serving — it thickens slightly as it rests.