Go Back
CHICKEN BUBBLE BISCUIT BAKE CASSEROLE centered hero view, clean and uncluttered
Olivia Farnsworth

Chicken Bubble Biscuit Bake Casserole Easy Weeknight Dinner

This Chicken Bubble Biscuit Bake Casserole is a comforting and simple casserole perfect for an easy dinner or a family-friendly weeknight meal. Packed with tender chicken, creamy sauce, and cheesy biscuits, it’s the ultimate comfort food that brings everyone together with minimal fuss.
Print Recipe Pin Recipe
Prep Time 14 minutes
Cook Time 35 minutes
Total Time 49 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced (rotisserie works great)
  • 1 10.5 oz can cream of chicken soup (or cream of mushroom)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk
  • 1 cup frozen mixed vegetables peas or carrots or corn or beans
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt & pepper to taste
  • 1 16 oz can refrigerated biscuit dough cut into quarters
  • 1 cup shredded cheddar cheese or mozzarella
  • 1 tbsp melted butter optional for brushing

Method
 

  1. Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly.
  2. In a large bowl, mix together the cooked chicken, cream of chicken soup, sour cream, milk, frozen vegetables, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
  3. Gently fold the quartered biscuit dough into the mixture, making sure each piece is coated.
  4. Transfer the entire mixture into the prepared baking pan and evenly distribute the shredded cheese on top.
  5. Cover the dish with foil and bake it for 20 minutes.
  6. Remove the foil then continue baking for another 10 to 15 minutes, until the biscuits have risen, appear golden, and are fully cooked.
  7. If you like, brush melted butter over the biscuits just before serving and let the casserole cool for a few minutes to set.

Notes

  • For a richer flavor, try swapping cream of mushroom soup for the cream of chicken. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.