Of course! The Chicken Bubble Biscuit Bake is a beloved comfort food casserole for a reason. It’s incredibly easy, uses simple ingredients, and is the definition of cozy, satisfying food.
Here is a classic, highly-rated recipe along with tips and variations to make it your own.
Classic Chicken Bubble Biscuit Bake
This recipe is a fantastic starting point. It’s creamy, savory, and topped with golden, buttery biscuits.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Servings: 6-8
Ingredients:
For the Filling:
· 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
· 1 (10.5 oz) can cream of chicken soup (condensed)
· 1 cup sour cream (or Greek yogurt for a tangier twist)
· 1/2 cup chicken broth
· 1 1/2 cups mixed vegetables (frozen peas and carrots, corn, or a classic mixed blend)
· 1 cup shredded cheddar cheese, divided
· 1 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp dried thyme or parsley
· Salt and black pepper to taste
For the Topping:
· 1 (16 oz) can refrigerated biscuit dough (the “grands” flaky layers work great)
· 2 tbsp butter, melted
· Optional: sprinkle of parsley or paprika for color
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Make the Filling: In a large bowl, combine the cream of chicken soup, sour cream, and chicken broth. Whisk until smooth. Stir in the shredded chicken, mixed vegetables, 1/2 cup of the cheddar cheese, and all the seasonings (garlic powder, onion powder, thyme, salt, pepper).
- Assemble: Pour the chicken mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheese over the top.
- Add the Biscuits: Open the can of biscuits and separate them. Using kitchen shears or a sharp knife, cut each biscuit into quarters. Scatter the biscuit pieces evenly over the chicken and cheese filling.
- Bake: Drizzle the melted butter over the biscuit pieces. For extra color, you can sprinkle a little parsley or paprika on top. Bake for 25-35 minutes, or until the biscuit topping is golden brown and puffed up, and the filling is bubbly around the edges.
- Rest and Serve: Remove from the oven and let it stand for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to scoop.
Tips for the Perfect Casserole:
· Don’t Overcook the Biscuits: The top of the biscuits will look done before the bottom layers are fully cooked. To test, pull up a biscuit piece from the center; the dough underneath should be cooked through, not raw and doughy.
· Customize the Veggies: Feel free to use fresh diced onions and celery sautéed in a little butter before adding, or swap in broccoli florets for the mixed vegetables.
· Creamy is Key: If the filling seems too thick after mixing, add another splash of chicken broth until it reaches a creamy, saucy consistency.
· Spice it Up: Add a dash of hot sauce, a pinch of cayenne pepper, or a drained can of diced green chiles for a little kick.
Delicious Variations to Try:
- Cheesy Bacon Ranch: Use a packet of dry ranch seasoning mix instead of the thyme and garlic powder. Add 1/2 cup of cooked, crumbled bacon to the filling.
- Broccoli Cheddar: Replace the mixed vegetables with 2-3 cups of small broccoli florets (fresh or frozen/thawed).
- “Everything” Chicken: Stir in 4 oz of softened cream cheese into the filling for an extra rich and creamy texture.
- From Scratch Topping: If you don’t have canned biscuits, you can use 2 cups of Bisquick mix prepared according to the “drop biscuit” recipe on the box and drop spoonfuls over the filling.
This casserole is a complete meal in one dish, but it pairs wonderfully with a simple green salad or a side of fresh fruit. Enjoy your cozy, delicious meal