Go Back
–+ servings

Chicken Bubble Biscuit Bake Casserole

A comforting and easy-to-make casserole featuring chicken, biscuits, and a creamy filling, perfect for family gatherings or a cozy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded or diced; rotisserie works great)
  • 1 can cream of chicken soup (or cream of mushroom)
  • 1/2 cup sour cream (or plain Greek yogurt) Greek yogurt can be used to cut calories.
  • 1/2 cup milk
  • 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt Salt & pepper (to taste)
  • 1 can refrigerated biscuit dough, cut into quarters
  • 1 cup shredded cheddar cheese (or mozzarella) Feel free to mix different cheeses.
  • 1 tbsp melted butter (optional, for brushing)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix together the cooked chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined and smooth.
  3. Gently fold in the quartered biscuit pieces until they are fully coated in the creamy mixture.
  4. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded cheese generously over the top.
  5. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10 to 15 minutes, or until the biscuits are puffed, golden, and fully cooked.
  6. If desired, brush the top with melted butter before serving. Allow the casserole to cool slightly for about 5 minutes before digging in.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before baking for up to 2 months.

Tried this recipe?

Let us know how it was!