Chicken Bubble Biscuit Bake Casserole
This Chicken Bubble Biscuit Bake Casserole is creamy, cheesy, and packed with flavor—everything you love about comfort food in one dish. Tender shredded chicken is combined with ranch-seasoned sour cream, crispy bacon, and melty cheese, then baked with buttery biscuit pieces that bubble up golden and fluffy.
Perfect for family dinners, potlucks, or weeknight meals, this casserole is hearty, kid-friendly, and guaranteed to become a favorite at your table.
- Yield: 6–8 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: About 55 minutes
- Method: Oven-Baked
Ingredients:
- 3 cups shredded boiled chicken (or rotisserie chicken)
- 2 cans (10.5 oz each) cream of chicken soup
- 1/4 cup cooked and crumbled bacon
- 1 1/2 cups sour cream
- 1 packet ranch seasoning mix
- 12 ounces junior biscuits, quartered
- 1 bag shredded sharp cheese (use half in the mixture, half on top)
Instructions:
- Prepare chicken: Boil, shred, or use rotisserie/canned chicken.
- Mix base: In a large bowl, combine shredded chicken, cream of chicken soup, bacon, sour cream, and ranch seasoning.
- Add cheese: Stir in half the bag of shredded cheese.
- Prep biscuits: Cut biscuits into quarters. Gently fold into chicken mixture.
- Preheat oven: Set oven to 350°F (175°C). Grease a casserole dish.
- Assemble: Pour mixture into greased dish. Top with the remaining cheese.
- Bake: Bake uncovered for 40 minutes, until biscuits are golden and casserole is bubbly.
- Serve: Let cool slightly before serving. Enjoy warm!
Chef Tips & Variations:
- Veggie boost: Add broccoli florets, corn, or peas for extra color and nutrition.
- Make it spicy: Stir in diced jalapeños or a dash of hot sauce.
- Cheese swap: Try pepper jack or mozzarella for a fun flavor twist.
- Prep ahead: Assemble casserole, cover tightly, and refrigerate up to 24 hours before baking.
- Freezer-friendly: Freeze unbaked casserole for up to 2 months; thaw overnight and bake as directed.