Go Back
Chicken Bubble Biscuit Bake Casserole

Chicken Bubble Biscuit Bake Casserole Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt to taste (about 1/4 teaspoon)
  • 1 can (16.3 oz) refrigerated biscuit dough (8 count), quartered

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, black pepper, and salt until smooth.
  2. Fold the shredded chicken, frozen peas and carrots, and cheddar cheese into the sauce until evenly combined.
  3. Pour the mixture into an ungreased 8x8-inch baking dish and spread it level. Scatter the quartered biscuit pieces on top in a single layer, spacing them slightly.
  4. Bake for 25 to 28 minutes, until the biscuits are deep golden brown and the filling is bubbly. Let cool a few minutes, then scoop and serve warm.

Notes

Let the casserole rest for about 5 minutes after baking so the sauce thickens a little more and no one burns their tongue. You can assemble the filling ahead of time (without the biscuits) and refrigerate it. When you’re ready to bake, add the biscuit pieces right on top and pop it in the oven.