Cheddar Chicken Biscuit Bubble Bake
This hearty and comforting bake delivers all the savory richness of a chicken pot pie—without the need for a crust. A blend of tender chicken, fluffy biscuit pieces, and a creamy, cheesy sauce comes together in a golden, bubbly casserole perfect for busy weeknights.
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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 9x13-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.