Cheddar Chicken Biscuit Bubble Bake
Comfort food doesn’t get much easier—or more satisfying—than this Cheddar Chicken Biscuit Bubble Bake. It’s creamy, cheesy, and full of tender chicken, baked together with soft, golden biscuit pieces that bubble up into delicious, buttery perfection. Think of it as a shortcut version of chicken pot pie or a chicken-and-dumpling casserole—without the hassle of making dough from scratch.
This recipe combines pantry staples and a few simple steps to deliver the kind of cozy, stick-to-your-ribs dinner that feels like home. Perfect for busy weeknights, potlucks, or feeding hungry families, it’s hearty, comforting, and irresistibly cheesy with just the right amount of golden crunch on top.
The “bubble” name comes from how the biscuit dough puffs and rises while baking, creating little pillows of bread surrounded by creamy chicken filling. It’s the kind of meal that fills your kitchen with the smell of comfort—and disappears fast once it hits the table.
Cheddar Chicken Biscuit Bake Ingredients
Refrigerated biscuit dough – Use a standard can of 8 biscuits (about 16 oz). Avoid large “Grands” biscuits since they can overpower the dish and stay doughy in the middle.
Cooked shredded chicken – Rotisserie chicken works perfectly, or use leftover roasted or poached chicken.
Cream of chicken soup – Acts as the creamy base that holds everything together. You can swap in cream of mushroom or celery if preferred.
Sour cream – Adds richness and tang, giving the sauce its smooth, velvety texture.
Cheddar cheese – Sharp cheddar melts beautifully and gives that signature comfort food flavor. A mix of cheddar and Monterey Jack also works great.
Milk – Helps thin out the sauce so it coats the biscuits evenly.
Garlic powder and onion powder – Simple pantry seasonings that enhance flavor without overpowering the creamy sauce.
Salt and pepper – Adjust to taste.
Optional garnish – Fresh parsley for a pop of color, or even green onions for a little brightness.
How to Make Cheddar Chicken Biscuit Bubble Bake
STEP 1: Preheat the oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
STEP 2: Prep the biscuits
Open the can of refrigerated biscuits and cut each biscuit into quarters. This helps them bake evenly throughout the casserole. Set aside while you prepare the sauce.
STEP 3: Make the creamy base
In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and 1 cup of shredded cheddar cheese. Whisk until the mixture is smooth and creamy.
STEP 4: Add the chicken and biscuits
Fold the cooked shredded chicken and the biscuit pieces into the sauce mixture, stirring gently until everything is coated evenly.
STEP 5: Assemble and bake
Pour the mixture into your prepared baking dish and spread it evenly. Sprinkle with a little extra cheddar cheese on top for a golden, cheesy crust. Bake uncovered for 25–30 minutes, or until the biscuits are puffed, golden brown, and cooked through in the center.
STEP 6: Let it rest
Remove from the oven and let the casserole rest for 5–10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Garnish with chopped parsley or green onions for color.
Can I Use Canned Chicken or Turkey Instead?
Yes, you can! If you’re short on time, canned chicken works fine—just drain it well before mixing. Leftover turkey also makes a great substitute, especially around the holidays.
Can I Add Vegetables to This Casserole?
Absolutely. Stir in up to 1 ½ cups of frozen mixed vegetables (like peas, carrots, or corn) before baking. You can also use chopped broccoli, spinach, or green beans for extra nutrition and flavor.
How Do I Keep the Biscuits from Getting Soggy?
Cutting the biscuits into small pieces helps them bake evenly, but it’s also important not to overcrowd them in the sauce. Make sure to bake the casserole uncovered so the tops crisp and turn golden while the sauce bubbles below.
Helpful Tips
- Use room-temperature ingredients – This helps everything mix smoothly without clumping.
- Test biscuit doneness – Stick a fork into the center of the bake; if the biscuits feel doughy, cover loosely with foil and bake an extra 5–10 minutes.
- Add a crispy topping – Sprinkle crushed Ritz crackers or French-fried onions on top before baking for extra crunch.
- Double the cheese – Mix half into the sauce and layer the rest on top for gooey, melty perfection.
What to Serve with Cheddar Chicken Biscuit Bubble Bake
This hearty dish pairs well with a crisp green salad, roasted veggies, or even a simple side of steamed green beans to balance the richness. It’s also great alongside coleslaw or a light fruit salad for a complete meal.
If you’re serving it for a crowd, consider pairing it with a simple soup like tomato basil or chicken noodle—it makes a satisfying combo that stretches easily for more servings.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 325°F (160°C) for about 15 minutes, or microwave individual portions for 1–2 minutes until heated through.
For freezing, assemble the casserole without baking, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
This Cheddar Chicken Biscuit Bubble Bake is one of those cozy, no-fail dinners you’ll make again and again. It’s creamy, cheesy, full of flavor, and so easy you’ll wonder how you ever lived without it.
Cheddar Chicken Biscuit Bubble Bake
Ingredients
- 1 cup thick cultured sour cream
- 1/3 cup whole milk
- 1 can 10.5 oz condensed cream of chicken soup
- Approximately 2 cups pre-cooked hand-shredded chicken (such as rotisserie or leftovers)
- 1/2 teaspoon ground garlic seasoning
- 1/2 teaspoon powdered onion seasoning
- Salt and freshly ground black pepper to your taste
- 1 cup finely grated sharp cheddar cheese reserve extra for optional topping
- 1 can 16 oz refrigerated biscuit dough (8 standard-sized pieces; avoid jumbo varieties), cut into quarters
- Optional: finely chopped fresh parsley for garnishing
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick spray or a thin layer of oil.
- Separate the biscuit dough and slice each round into four equal portions. Set these biscuit quarters aside.
- In a large mixing bowl, thoroughly combine the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and the grated cheddar until the mixture is smooth and homogeneous.
- Gently fold in the shredded chicken and the cut biscuit dough, making sure each piece is well-coated with the creamy mixture.
- Pour the entire mixture into the greased baking dish, spreading it out evenly. If desired, sprinkle a handful of extra cheddar cheese over the top.
- Place the dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the biscuit pieces are puffed and golden on top, and the center is hot and bubbly.
- Allow the casserole to rest for 5 to 10 minutes before serving. Sprinkle with freshly chopped parsley for a colorful finish, if using.