This Chicken Bubble Biscuit Bake Casserole is a comforting, cheesy dish packed with tender chicken and fluffy biscuit bites. It’s quick to assemble and perfect for busy weeknights or a cozy family dinner.
Ingredients
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme (optional)
1 1/2 cups shredded cheddar cheese (divided)
1 can (16.3 oz) refrigerated biscuits, cut into quarters
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh parsley (optional for garnish)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the Filling:
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, thyme (if using), and 1 cup of shredded cheddar cheese. Mix until smooth.
Fold in the shredded chicken until fully coated.
Assemble the Casserole:
Cut the refrigerated biscuits into quarters and gently fold them into the chicken mixture until evenly distributed.
Pour the mixture into the prepared baking dish and spread it out evenly.
Add Cheese and Bake:
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Drizzle the melted butter evenly over the surface.
Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and cooked through.
Garnish and Serve:
Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Tips:
Substitute cream of chicken soup with cream of mushroom or celery for a different flavor.
Add vegetables like peas, carrots, or green beans for extra nutrients.
For a spicier kick, mix in 1/4 teaspoon of cayenne pepper or a dash of hot sauce.
This casserole is an instant crowd-pleaser, combining the best of comfort food flavors in one dish. Enjoy! 🐓✨
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I don’t fry pollock, but I bake it. Just brush the fish with mustard: it’s incredibly tasty
