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Chicken bubble biscuit bake casserole in a white baking dish with golden puffed biscuits and melted cheddar cheese

Chicken Bubble Biscuit Bake Casserole

A creamy, cheesy one-dish dinner made with tender shredded chicken, cream of chicken sauce, mixed vegetables, and fluffy biscuit pieces baked under golden melted cheddar.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced, rotisserie chicken works great
  • 10.5 oz condensed cream of chicken soup 1 can, full-fat recommended
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 1 cup frozen mixed vegetables peas, carrots, corn, and green beans, no thawing needed
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 pinch salt and black pepper to taste
  • 16 oz refrigerated biscuit dough 1 can, flaky layers variety recommended, cut into quarters
  • 1 cup shredded cheddar cheese
  • 1 tbsp melted butter optional, for brushing the top before serving

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Aluminum foil
  • Kitchen scissors or sharp knife

Method
 

  1. Preheat oven to 350F (175C). Lightly grease a 9x13-inch baking dish with butter or cooking spray. Set aside.
  2. In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, and whole milk. Stir until smooth and fully blended with no dry pockets.
  3. Add the frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly distributed. No thawing needed for the vegetables.
  4. Cut each biscuit into quarters using kitchen scissors or a sharp knife. Add the biscuit pieces to the bowl and fold them in gently until every piece gets coated in the sauce. Do not overmix.
  5. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded cheddar cheese in an even layer over the top.
  6. Cover the dish tightly with aluminum foil and bake for 20 minutes. The foil traps steam and helps the biscuits cook through on the inside without over-browning the tops.
  7. Remove the foil and continue baking for 10 to 15 minutes until the biscuits are puffed and golden brown. Insert a toothpick into a center biscuit to check doneness. It should come out clean. If the center still feels doughy, cover loosely with foil and bake 5 more minutes.
  8. Brush with melted butter if desired. Let the casserole rest for 5 minutes before serving so the sauce thickens slightly and is easier to scoop.

Notes

Use rotisserie chicken as a shortcut to save time. Flaky layers biscuit dough gives the best puff. Frozen vegetables go in straight from the freezer with no thawing needed. If making ahead, assemble unbaked, cover tightly, and refrigerate for up to 12 hours. Add 5 extra minutes to the covered bake time. Store leftovers in an airtight container for up to 3 days.