Chicken Bubble Biscuit Bake Casserole Recipe – Easy Creamy Chicken Dinner with Biscuits & Cheese
This Chicken Bubble Biscuit Bake Casserole is the ultimate comfort food—easy to make and loved by all ages. Tender chunks of chicken are mixed with a creamy sauce, shredded cheese, and veggies, then topped with buttery biscuit pieces that puff up into golden, fluffy bites. It’s a one-dish wonder that’s perfect for busy weeknights, potlucks, or cozy weekends. With minimal prep and maximum flavor, this casserole is a guaranteed crowd-pleaser.
Equipment
- Mixing bowl
- Cutting board and knife
- 9x13-inch baking dish
- Measuring Cups and Spoons
- Oven
Ingredients
- 2–3 cups cooked shredded chicken (rotisserie or leftover)
- 1 can refrigerated biscuits (8-count, cut into quarters)
- 1 can cream of chicken soup (or mushroom/celery for variation)
- ½ cup sour cream or softened cream cheese
- 1½ cups shredded cheddar or Monterey Jack cheese
- 1 packet ranch seasoning mix
- ½ cup cooked bacon, crumbled (optional)
- Optional: 2 tbsp chopped green onions, ½ tsp garlic powder, ¼ tsp black pepper
Instructions
- Preheat Oven Preheat to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix Filling In a large bowl, combine chicken, soup, sour cream, 1 cup cheese, ranch mix, and bacon. Stir until smooth.
- Add Biscuits Cut biscuits into quarters. Gently fold into the mixture until evenly coated.
- Assemble & Bake Spread mixture into baking dish. Top with remaining ½ cup cheese. Bake uncovered for 25–35 minutes until golden and bubbly.
- Rest & Serve Let rest 5–10 minutes before serving to allow sauce to thicken.
Notes
- Use buttermilk biscuits for extra flavor and rise.
- Avoid overloading with cheese to prevent greasiness.
- Cut biscuits small to ensure even baking.
- Add frozen peas, corn, or broccoli for extra veggies.
- Swap chicken for turkey or ham for variety.
- Store leftovers in fridge up to 4 days or freeze for 2 months.
- Reheat in oven or air fryer for best texture.