Chicken Bubble Biscuit Bake Casserole

Chicken Bubble Biscuit Bake Casserole

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: DINNER Cuisine: American Diet: Gluten-Free Option

Ingredients

  • 2 cups cooked chicken (shredded or diced, rotisserie works great)
  • 1 10.5 oz can cream of chicken soup (or cream of mushroom)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/2 cup milk
  • 1 cup frozen mixed vegetables (peas, carrots, corn, beans)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt & pepper (to taste)
  • 1 16 oz can refrigerated biscuit dough, cut into quarters
  • 1 cup shredded cheddar cheese (or mozzarella)
  • 1 tbsp melted butter (optional, for brushing)
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Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Mix the filling. In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, milk, vegetables, garlic powder, onion powder, salt, and pepper. Stir until smooth.
  3. Add biscuits. Fold in the quartered biscuit pieces until coated in the mixture.
  4. Assemble casserole. Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes, until biscuits are puffed and golden.
  6. Finish with brushing melted butter if desired. Let cool slightly before serving.

Notes

  1. This casserole reheats well and can be made ahead of time. Feel free to substitute ingredients based on your preferences.