Okay, So Let Me Tell You About This Casserole...
I swear, Chicken Bubble Biscuit Bake Casserole is the kind of dish that feels like a hug after a long day—it's been my secret weapon for family dinners ever since that one week I forgot to grocery shop properly, and suddenly all I had were leftovers and a tin of biscuit dough. (Don't judge.) The first time I made it, my youngest asked if I'd snuck cookies into dinner. I mean, close enough, right?
Why I Keep Coming Back to This Recipe
I honestly make this when I just need dinner to go smoothly without a ton of steps—especially after work or if someone's coming over last minute. My family goes wild for it (especially when I remember to add a touch more cheese). Sometimes I mess up and throw the biscuits in a bit too haphazardly, but you know what? It still turns out tasty. Oh and bonus—you only need one dish, so fewer dishes to clean. Absolute life saver, especially if you're not feeling like playing kitchen Cinderella tonight.
What Goes Into It (Feel Free to Wing It!)
- About 2 cups cooked, shredded chicken (rotisserie chicken rescue, anyone? I sometimes use leftover roast or even turkey—don't tell my mother)
- 1 can (around 10.5 oz) cream of chicken soup. My grandmother swore by Campbell's, but honestly, I just grab what's on sale.
- ½ cup sour cream. If I'm out, Greek yogurt is my stand-in. Slightly tangier, still great.
- 1 cup shredded cheese. Cheddar is classic—sometimes I'll mix in a handful of mozzarella for gooey-ness.
- ½ cup frozen peas (or mixed veggies if I want to feel like I'm trying, you know?) Skip if your crew revolts at the sight of green things.
- 1 can refrigerated biscuit dough (like Pillsbury or the store brand—works just fine; I've made it with those flaky biscuits and that's... not my favorite, but try if you're daring)
- Salt, pepper, pinch of paprika for luck
How I Actually Put It Together
- Heat your oven to 350°F (180°C). This is the part where I usually run around trying to find my casserole dish—an 8x8 or 9x9 works well. If all you have is a baking pan, that'll do in a pinch.
- In a big bowl, stir together your shredded chicken, soup, sour cream (or yogurt), cheese, and peas. Throw in salt, pepper, and that pinch of paprika. Give it a taste—no one will know if you sneak a pre-casserole sample.
- Chop the biscuits into about 6 pieces each (kitchen scissors work, or just tear them up if you're feeling rustic). Mix those pieces right into your chicken mixture. It will look weird. That’s fine—trust the process!
- Dump everything into your greased casserole dish, spread it out so it bakes up evenly. I sometimes sprinkle an extra handful of cheese on top—nobody complained about that.
- Bake for about 30-35 minutes, or until the biscuits on top puff and turn golden. If it’s still a bit doughy underneath, give it another 5 minutes. (I’ve pulled it out too early; it’s not the end of the world, but next time give it another minute.)
- Let it sit about 5 minutes—if you can wait. It smells so good, I usually can't.
Some Things I've Learned Along the Way
- If your casserole looks too thick before baking, a splash of milk or chicken broth loosens it up nicely.
- I thought more biscuits would be better. Not true—too many means undercooked centers. Learned that the hard way.
- Case in point: It tastes even better the next day, assuming there's any left. The flavors cozy up overnight.
Some Experiments (Not All Winners...)
- Tried tossing in mushrooms—my husband thought it belonged in a pie, not a casserole. Kids didn't even notice, so you decide.
- Adding bacon—honestly, just yes.
- One time I tried using puff pastry instead of biscuits. It turned into a soggy mess. Don’t do it unless you like disappointment.
If You Don't Have the "Right" Casserole Dish
I've made this in a cake tin, a cast iron skillet, once in a Dutch oven (not recommended, but it worked). If you only have a basic baking pan or Pyrex, that'll do. Just watch the baking time—it can be a bit different depending on the thickness.
Storing Your Leftovers (If You're Lucky Enough to Have Some!)
Covered in the fridge, this keeps a couple days. Honestly, it rarely makes it that long in my house. Reheats perfectly in the microwave or oven. Sometimes, I swear, it's even better cold.
How We Like to Serve It
I like a little hot sauce or a dollop of extra sour cream on top. My kids sometimes demand ketchup (kids, what can you do?). Some nights I'll throw a quick salad on the side so I feel like I’ve balanced things out.
Some "Totally Not Professional" Tips
- I once skipped baking spray and half the casserole got stuck—don’t be like me.
- I tried to speed up baking at 400°F—sure, faster, but the biscuits burned on top before the middle was cooked. Stick to 350°F and patient vibes.
- Don’t skip letting it set a few minutes. Believe me, it slops everywhere if you dig right in—though honestly, does that matter if you’re super hungry?
More Questions? Here’s What Folks Have Actually Asked Me
- Can I prep this ahead of time? Yes—just don’t add the biscuits till ready to bake. Otherwise they get weird and mushy, not in a fun way.
- Is there a way to make it healthier? Erm, maybe. Use low fat soup and yogurt, sneak in more veggies (or spinach—sometimes I do, sometimes I forget).
- Does it freeze? Actually, it’s okay, but the biscuits lose their magic. So I'd say eat it fresh, or next-day at most.
- How do I keep the biscuits from being raw underneath? Make sure to chop them small, mix them in well, and bake long enough. If in doubt, a few extra minutes won’t hurt.
- Can I make it vegetarian? Yeah—sub in cooked mushrooms, beans, or just go heavy on veggies. I tried jackfruit once, which… eh. Maybe stick to mushrooms or beans.
Well, that's the whole story. Oh—almost forgot, the last time I made this, I accidentally dropped the pepper shaker in the mix. (Fished it out, all was well.) Anyway, hope this casserole brings a wee bit of coziness to your kitchen. And if you end up with sticky fingers or messy plates, I say that's the sign of a meal done right.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables, thawed
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large bowl, mix together the shredded chicken, cream of chicken soup, milk, thawed mixed vegetables, garlic powder, black pepper, and dried parsley until well combined.
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3Gently fold in the biscuit dough pieces and half of the shredded cheddar cheese.
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4Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
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5Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbling. Let stand for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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