Description
This Chicken Bubble Biscuit Bake Casserole is a comforting, creamy, and cheesy dish perfect for a family dinner. It combines tender cooked chicken with creamy soup, tangy sour cream, crispy bacon, and Ranch seasoning, all baked with fluffy biscuit pieces and topped with melted cheese for a hearty and satisfying casserole.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked, chopped chicken (or canned chicken)
- 2 cans cream of chicken soup
- 1 1/2 cups sour cream
- 1 cup grated cheese (such as cheddar)
- 2 Tablespoons Ranch dressing mix
- 1/4 cup cooked, chopped bacon
Biscuit Topping
- 1 (12 oz) can refrigerator Grands Jr Biscuits
- 1 cup grated cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit. Lightly spray a 9 x 13-inch baking pan with cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, combine the cooked, chopped chicken, cream of chicken soup, sour cream, 1 cup of grated cheese, Ranch dressing mix, and cooked bacon. Stir thoroughly to create a creamy chicken mixture.
- Prepare Biscuits: Cut each biscuit from the can into 4 pieces. Toss these biscuit pieces gently with the chicken mixture to evenly coat them.
- Assemble Casserole: Pour the biscuit and chicken mixture into the prepared baking pan. Spread it evenly, then sprinkle the remaining 1 cup of grated cheese on top for a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25-35 minutes. Bake until the biscuit pieces are golden brown and the casserole is bubbly and cooked through.
Notes
- You can substitute canned chicken for cooked chicken for a quicker option.
- Use any shredded cheese you prefer, such as cheddar, Colby Jack, or a blend.
- For extra flavor, add chopped onions or garlic to the chicken mixture.
- Allow the casserole to rest 5 minutes after baking for easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
