🍗 Chicken Bubble Biscuit Bake Casserole – Creamy, Cheesy & Ready in 30 Minutes!


 

For the Filling:

  • 2 cups (about 10 oz) cooked, shredded chicken (rotisserie or leftover grilled)
  • 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup (or mushroom for vegetarian option)
  • ½ cup (120ml) milk (or unsweetened plant milk)
  • ½ cup (50g) shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • Optional: dash of paprika or hot sauce for heat

For the Biscuit Topping:

  • 1 can (7.5 oz) refrigerated buttermilk biscuits (8-count)
  • 2 tbsp butter, melted (optional, for extra richness)

🌱 Vegetarian? Use chickpeas or mushrooms instead of chicken + cream of mushroom soup.
🥜 Gluten-free? Use GF cream soup and gluten-free biscuit dough (available in some stores).

🍳 Instructions

  1. Preheat oven

    • Preheat to 375°F (190°C).
    • Grease a 9x13-inch baking dish.

  2. Mix the filling

    • In a large bowl, combine chicken, frozen veggies, cream soup, milk, cheese, garlic powder, onion powder, and pepper.
    • Stir until smooth and well blended.

  3. Pour into dish

    • Spread mixture evenly in the prepared baking dish.

  4. Add biscuit topping

    • Open the biscuit can and cut each biscuit into quarters.
    • Scatter pieces evenly over the top of the filling.
    • Drizzle with melted butter (if using) for extra flavor and browning.

  5. Bake

    • Bake 25–30 minutes, until the filling is bubbly and biscuits are golden brown on top.

  6. Rest & serve

    • Let stand 5 minutes before serving (helps set the layers).

🔥 Pro Tip: Broil for 1–2 minutes at the end for extra crispiness!

✅ Tips for the Best Results

Don’t thaw frozen veggies
Adds moisture as they cook — prevents dryness
Cut biscuits small
More surface area = more crispy edges
Use full-fat soup & milk
Creamier texture and richer taste
Store with broth when reheating
Prevents drying out
Freeze before or after baking
Cool completely and wrap well for up to3 months

🔄 Easy Variations to Try

Taco Style
Use seasoned ground beef or taco chicken + salsa + pepper jack cheese
Buffalo Chicken Version
Mix in buffalo sauce and blue cheese crumbles
Mediterranean Twist
Add spinach, sun-dried tomatoes, and feta cheese
Slow Cooker Option
Brown chicken first, layer in crockpot, cook on LOW 4–5 hours, then top with biscuits and broil
Mini Casseroles
Bake in muffin tins for fun party portions

❓ Frequently Asked Questions

❓ Can I use homemade biscuits?

Yes! Drop spoonfuls of homemade biscuit dough on top — bake as directed.

❓ Can I make it ahead?

Absolutely! Assemble and refrigerate overnight. Add 5–10 mins to baking time.

❓ Is it freezer-friendly?

Yes — cool completely and freeze in slices or whole. Reheat in oven or microwave.

❓ Can I make it dairy-free?

Yes! Use dairy-free soup, cheese, and milk — still creamy and delicious.

Final Thoughts

You don’t need a long list of ingredients to make a meal that feels like home.

With Chicken Bubble Biscuit Bake Casserole, you get all the flavor, heartiness, and comfort — in a dish that’s effortless to make and impossible to resist.

So next time you’re staring into the fridge wondering “What’s for dinner?” —
skip the takeout.

Make this instead.

Because the best meals aren’t complicated —
they’re creamy, bubbly, and shared with love. 💛