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Chicken Bubble Biscuit Bake Casserole

Chicken Bubble Biscuit Bake Casserole

This Chicken Bubble Biscuit Bake Casserole is exactly the kind of recipe I keep around for nights when I want something hearty without spending hours cooking. The creamy chicken, bacon, ranch, melted cheese, and fluffy biscuit pieces make every serving feel like classic comfort food.It is simple enough for a weekday dinner but satisfying enough that I would happily serve it for a casual family gathering or potluck too.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 3 cups cooked chicken chopped or shredded
  • 2 cans cream of chicken soup
  • 1 1/2 cups sour cream
  • 1 cup grated cheese
  • 2 tablespoons dry Ranch dressing mix
  • 1/4 cup cooked bacon chopped
  • 1 12-ounce can refrigerated Grands Jr. biscuits
  • 1 additional cup grated cheese for topping

Instructions
 

  • Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set it aside.
  • Add the cooked chicken, cream of chicken soup, sour cream, 1 cup of grated cheese, Ranch seasoning, and chopped bacon to a large mixing bowl. Stir until everything is evenly combined.
  • Separate the refrigerated biscuits and cut each biscuit into four bite-sized pieces.
  • Add the biscuit pieces to the chicken mixture. Gently fold everything together until the biscuits are evenly coated with the creamy filling.
  • Transfer the chicken and biscuit mixture to the prepared baking dish and spread it into an even layer.
  • Sprinkle the remaining 1 cup of grated cheese evenly over the top.
  • Bake for 25 to 35 minutes, or until the filling is hot and bubbling, the cheese has melted, and the biscuit pieces are puffed and golden brown.
  • Check a biscuit near the center of the casserole to make sure it is completely cooked before removing the dish from the oven.
  • Let the casserole rest for about 5 minutes before serving. This gives the creamy filling a little time to settle.

Notes

For the easiest preparation, I like using leftover chicken or shredded rotisserie chicken.
If your casserole is browning too quickly while the center biscuits are still cooking, loosely cover the top with aluminum foil and continue baking.
Freshly shredded cheese generally melts more smoothly than pre-shredded cheese, although either will work.
Avoid overcrowding the biscuit pieces in one area of the casserole. Distributing them evenly helps prevent undercooked dough in the center.