Get ready to satisfy your cravings for homestyle comfort food with this irresistible Chicken Bubble Biscuit Bake! Imagine tender, juicy chicken pieces enveloped in a creamy ranch and bacon filling, topped with pillowy biscuits that emerge golden and crispy from the oven. As if that wasn’t enough, each scoop delivers pockets of gooey melted cheese that will have you going back for “just one more bite.” This easy casserole hits all the right notes – savoriness, richness, texture, and downright deliciousness. It’s the epitome of a crowd-pleasing dish that will become an instant family favorite.
Why You’ll Love This Chicken Bubble Biscuit Bake:
- Ease of preparation with basic pantry/fridge ingredients
- Quintessential comfort food with layers of irresistible flavors
- Kid-friendly and great for getting the little ones involved in the kitchen
- Easily customizable with your favorite protein or veggie add-ins
- Feeds a crowd, perfect for potlucks or meal prepping
- Reheats beautifully for tasty leftovers
Ingredients:
- Cooked chicken (rotisserie, canned or leftover), shredded or chopped
- Condensed cream of chicken soup
- Sour cream
- Shredded cheddar cheese
- Dry ranch dressing mix
- Cooked and crumbled bacon
- Refrigerated biscuit dough (Grands Jr or homemade)
Instructions:
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- In a large bowl, mix together the cooked chicken, soup, sour cream, 1 cup shredded cheese, ranch dressing mix and bacon crumbles until well combined.
- Cut the biscuit dough into quarters and gently fold into the chicken mixture until evenly distributed.
- Transfer the chicken-biscuit mixture into the prepared baking dish and spread into an even layer.
- Top with the remaining 1 cup of shredded cheese.
- Bake for 30-35 minutes until bubbly, cheese is melted, and biscuits are golden brown.
- Let cool slightly before serving hot.
Tips & Tricks:
- Use chicken broth instead of water when reconstituting condensed soups for extra flavor.
- Add veggies like peas, corn, spinach or broccoli for extra nutrition.
- For crispy biscuits, arrange them on top before baking instead of mixing into the filling.
- Let any leftovers cool completely before refrigerating/freezing for best texture.
Few dishes capture the warmth and comfort of home cooking quite like this bubbly Chicken Biscuit Bake Casserole. With its rich, savory flavors and perfectly baked biscuit topping, it’s sure to become a family legend – requested for weeknight dinners, potlucks and holidays alike! Pair it with a fresh salad or roasted veggies for a meal that will satisfy every appetite.
Chicken Bubble Biscuit Bake Casserole
Ingredients
- 3 cups cooked chicken shredded or chopped
- 2 10.5 oz cans condensed cream of chicken soup
- 1 1/2 cups sour cream
- 2 cups shredded cheddar cheese divided
- 2 tbsp dry ranch dressing mix
- 1/4 cup cooked bacon crumbles
- 1 12 oz can refrigerated biscuit dough, quartered (Grands Jr)
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- In a large bowl, mix together chicken, soup, sour cream, 1 cup cheese, ranch mix and bacon.
- Gently fold in the quartered biscuit dough pieces until evenly distributed.
- Transfer mixture to prepared baking dish and spread into an even layer.
- Top with remaining 1 cup shredded cheese.
- Bake for 30-35 minutes until bubbling and biscuits are golden brown.
- Let cool 5 minutes before serving hot.
Notes
- Can use rotisserie, canned or leftover cooked chicken.
- For homemade biscuits, use half a biscuit dough recipe.
- Add veggies if desired for extra nutrition.
- Refrigerate or freeze any leftovers once cooled.
