Chicken Bubble Biscuit Bake Casserole

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Cheesy • Creamy • Comforting • Family Favorite


Why You’ll Love This Recipe

This recipe comes straight from the heart of home cooking—simple, hearty, and oh-so-satisfying. Passed down from Grandma’s kitchen, it’s a cozy one-pan dish loaded with creamy chicken, ranch-seasoned goodness, and fluffy biscuits that bake into golden, cheesy bubbles. Easy to prepare and always a crowd-pleaser!


Ingredients

Serves: 8

  • 2 cups shredded cheddar cheese, divided

  • 3 cups cooked, shredded chicken (rotisserie chicken works great!)

  • 2 tablespoons ranch seasoning mix (like Hidden Valley)

  • 2 cans (10.5 oz each) cream of chicken soup

  • ¼ cup cooked bacon, crumbled (optional but adds great flavor)

  • 1½ cups sour cream

  • 1 can (12 oz) refrigerated biscuits (standard or jumbo size)


Optional Add-ins:

  • ½ cup chopped green onions or chives

  • ½ teaspoon garlic powder or black pepper

  • ½ cup frozen peas or corn (for added texture and color)


Instructions

1. Preheat Oven

  • Preheat your oven to 350°F (175°C).

  • Grease a 9×13-inch baking dish with butter or non-stick spray.


2. Make the Creamy Chicken Mixture

In a large mixing bowl, combine the following:

  • Sour cream

  • Cream of chicken soup

  • Shredded chicken

  • Ranch seasoning mix

  • 1 cup of the shredded cheddar cheese

  • Crumbled bacon (if using)

Stir everything together until well blended.


3. Prepare the Biscuits

  • Open the can of refrigerated biscuits.

  • Cut each biscuit into 4 small pieces (quarters).

  • Gently fold the biscuit pieces into the chicken mixture.

Be careful not to overmix—the biscuits should be well coated but not mashed.


4. Assemble the Casserole

  • Pour the mixture into your prepared 9×13 dish.

  • Use a spatula to spread it out evenly.

  • Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.

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5. Bake

  • Bake uncovered at 350°F (175°C) for 25 to 35 minutes, or until:

    • The biscuits are puffed and golden.

    • The cheese is melted and bubbly.

    • A toothpick inserted into a biscuit comes out clean.

Check at 25 minutes and cover loosely with foil if the top is browning too fast.


6. Serve

  • Let the casserole cool for 5–10 minutes before serving.

  • Scoop into portions and serve warm.


Serving Suggestions

  • Pair with a simple green salad or steamed veggies for a balanced meal.

  • Great with a side of garlic green beans or roasted broccoli.

  • Add a splash of hot sauce or BBQ drizzle for a flavor twist.


Tips & Variations

  • Make it spicy: Add chopped jalapeños or a sprinkle of cayenne.

  • Vegetarian option: Use a meatless chicken substitute and cream of mushroom soup.

  • Gluten-free version: Substitute gluten-free biscuits and soups if needed.

  • Make ahead: Assemble the casserole a few hours ahead and refrigerate until ready to bake.


Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Freeze baked casserole in portions for up to 2 months.

  • To Reheat: Warm in the microwave or cover with foil and bake at 325°F until heated through.


A Note from the Kitchen

“This dish brings back such warm memories of my Grandma’s kitchen—cozy evenings filled with laughter, full plates, and second helpings. Sharing it with you means sharing a piece of home. Hope it brings just as much joy to your table as it has to ours.”

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