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Chicken Bubble Biscuit Bake Casserole

A creamy, cheesy casserole packed with tender chicken and topped with fluffy biscuits that soak up the rich sauce beneath.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Creamy Chicken Filling
  • 3 cups cooked chicken, shredded or chopped into bite-sized pieces Rotisserie chicken works great
  • 1 can (10.5 oz) condensed cream of chicken soup Do not dilute with water
  • 1 cup sour cream
  • 1/2 cup chicken broth Use low-sodium if preferred
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup frozen corn, thawed
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
For the Cheese Layer
  • 1 and 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
For the Biscuit Topping
  • 1 can (16.3 oz) refrigerated buttermilk biscuits 8 biscuits total
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth. Mix until smooth.
  3. Add garlic powder, onion powder, thyme, parsley, black pepper, and salt. Stir to combine.
  4. Fold in onion, garlic, peas and carrots, corn, and shredded chicken. Add 1 cup of cheddar cheese and Monterey Jack cheese, mixing until distributed.
Assembly
  1. Pour the filling into the greased baking dish and spread evenly. Top with remaining 1/2 cup of cheddar cheese.
  2. Cut each biscuit into four pieces and arrange them on top of the filling in a single layer.
  3. Mix melted butter with garlic powder and parsley, then brush over biscuit pieces.
Baking
  1. Bake uncovered for 30-35 minutes, until biscuits are golden brown and the filling is bubbly.
  2. If biscuits brown too quickly, cover with aluminum foil and continue baking.
Serving
  1. Let the casserole rest for 5 minutes before serving.
  2. Serve with a sprinkle of chopped parsley if desired.

Notes

Use rotisserie chicken for ease. Thaw vegetables fully to prevent excess moisture in the filling. Let the dish rest before serving for cleaner portions.