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Chicken Bubble Biscuit Bake Casserole with golden biscuits and melted cheese in a baking dish

Chicken Bubble Biscuit Bake Casserole

A creamy, cheesy comfort casserole made with tender chicken, fluffy biscuit pieces, and a rich sauce all baked together in one dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and milk. Stir until smooth and creamy, then add the frozen vegetables, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed.
  3. Cut each biscuit into quarters. Add the biscuit pieces to the chicken mixture and fold them in, making sure each piece gets completely coated with the creamy sauce.
  4. Pour the entire mixture into the prepared baking dish and spread evenly. Sprinkle shredded cheese uniformly over the top.
  5. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  6. Remove foil and continue baking for an additional 10 to 15 minutes, until biscuits are puffed, golden brown, and cooked through. Check the center with a knife to ensure biscuits are fully cooked.
  7. Brush with melted butter if desired. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Cut biscuits into quarters for even cooking. Do not pre-cook the biscuits. If top browns too quickly, cover loosely with foil. Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months after baking and cooling completely.