Chicken Bubble Biscuit Bake Casserole
A comforting one-dish meal combining succulent chicken with a creamy sauce topped with fluffy biscuits, perfect for family gatherings or busy weeknights.
Ingredients
Main ingredients
- 2 cups cooked chicken (shredded or diced; rotisserie works great)
- 1 can 10.5 oz 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 (like peas, carrots, corn, beans)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 can 16 oz refrigerated biscuit dough (cut into quarters)
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 tbsp melted butter (optional, for brushing)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and milk. Stir until well mixed and smooth.
- Add the frozen mixed vegetables along with garlic powder, onion powder, salt, and pepper. Fold in the veggies.
- Gently fold in the quartered biscuit pieces.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes, until the biscuits are puffy and golden.
- If desired, brush the top with melted butter before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.