Dinner

Chicken Bubble Biscuit Bake Casserole Recipe

Name: Chicken Bubble Biscuit Bake Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced (rotisserie works great); 1 cup frozen mixed vegetables (peas, carrots, corn, beans); 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 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)

BySimon Carel October 15, 2025October 15, 2025

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Introduction

This Chicken Bubble Biscuit Bake Casserole is a comforting and easy dish perfect for busy weeknights. Loaded with tender chicken, creamy sauce, vegetables, and fluffy biscuit pieces, it comes together quickly and bakes into a cheesy, satisfying meal the whole family will love.

A white baking dish holds a cheesy casserole with two layers visible: the top layer is golden brown with melted cheese that is bubbly and slightly crispy, dotted with small pieces of browned bacon and finely chopped green herbs scattered on top; the second layer visible inside is creamy and white with a smooth texture, showing some melted cheese stretching as a wooden spatula lifts a scoop out of the dish. The casserole is set on a white marbled surface, with a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

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, carrots, corn, 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)

Instructions

Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
Step 3: Fold the quartered biscuit dough pieces gently into the chicken mixture until they are coated evenly.
Step 4: Pour the entire mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheese over the top.
Step 5: Cover the dish with foil and bake for 20 minutes. Then remove the foil and continue baking for another 10 to 15 minutes, or until the biscuit pieces are puffed up, golden brown, and cooked through.
Step 6: If desired, brush the top with melted butter for extra richness. Let the casserole cool slightly before serving.

Tips & Variations

For a twist, swap out the cream of chicken soup for mushroom or celery for a different flavor profile.
Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
Use fresh vegetables instead of frozen, just lightly steam them first so they cook evenly.
Try using biscuits with herbs or cheese mixed in to add extra flavor to the topping.
Leftover cooked turkey works just as well in place of chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, to maintain the biscuit texture. Avoid microwaving to keep the topping from becoming soggy.

How to Serve

The image shows a white rectangular baking dish filled with round, golden-brown biscuit-like layers with a crispy top. The biscuit tops are slightly browned with small green herb sprinkles and scattered pieces of crispy bacon, adding red and dark brown tones. A wooden spoon lifts a portion revealing melted, gooey white cheese strings stretching down, mixed with a creamy sauce and tender pieces of chicken underneath the biscuit layer. The background surface is a white marbled texture, and a blue cloth is slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh biscuits instead of canned biscuit dough?

Yes, fresh biscuit dough works fine, but be sure to cut it into small pieces similar to the canned biscuits so it cooks evenly within the casserole.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.