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Chicken Bubble Biscuit Bake Casserole
Emily

Chicken Bubble Biscuit Bake Casserole

This creamy, cheesy casserole combines tender shredded chicken, ranch-seasoned sauce, fluffy biscuit bites, and crispy for the ultimate family comfort meal. Easy, hearty, and sure to please everyone at the table!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded boiled chicken (or rotisserie/canned chicken)
  • 2 cans (10.5 oz each) cream of chicken soup
  • 1 1/2 cups sour cream
  • 1 packet ranch seasoning mix
  • 1/2 bag shredded sharp cheese (or cheese of choice)
  • 12 oz junior biscuits, quartered

Equipment

  • Large mixing bowl
  • casserole dish
  • Wooden spoon or spatula
  • knife
  • Oven

Method
 

  1. If not using rotisserie or canned chicken, boil chicken until fully cooked, cool, and shred to make 3 cups.
  2. In a large bowl, combine shredded chicken, cream of chicken soup, , sour cream, and ranch seasoning until well mixed.
  3. Stir in half of the shredded cheese.
  4. Cut biscuits into quarters and gently fold into chicken mixture until evenly distributed.
  5. Preheat oven to 350°F (175°C). Grease a casserole dish with cooking spray or oil.
  6. Transfer mixture into dish and spread evenly. Sprinkle remaining cheese on top.
  7. Bake 40 minutes until golden brown and bubbly. Allow to cool slightly before serving.

Notes

Swap in rotisserie chicken or canned chicken for convenience. You can also try different cheeses like mozzarella, Monterey Jack, or pepper jack for added flavor. For a lighter version, use reduced-fat sour cream and biscuits. Serve with a side salad or steamed veggies to balance the richness.