Chicken Bubble Biscuit Bake Casserole

I grew up where casseroles are basically a love language — simple, dependable, and fit for company or Tuesday supper with equal grace. This Chicken Bubble Biscuit Bake is one of those recipes that smells like home the minute it goes in the oven (buttery biscuits, warm cheese — you’ll forgive me if I hover by the kitchen door). Small note: if you’ve ever saved extra roasted chicken from Sunday dinner, this is the fastest way to make it disappear happily.

I like this for weeknights and potlucks (and I’ll confess I’ve doctored up leftovers into something fancy enough for the porch-sitting neighbors). If you want another comfort-casserole route with more stuffing vibes, try the hearty chicken and stuffing casserole — very forgiving.

Why this bake works every time

• Biscuit dough gives instant texture and a touch of puff (no rolling, no fuss).
• Cream-of-chicken soup plus broth keeps it saucy without babysitting.
• Uses cooked chicken — so it’s a perfect way to rescue roast or rotisserie chicken.
• One-pan comfort that feeds a crowd or makes stellar leftovers.

A little kitchen moment

I served this once after a rainstorm and my neighbor brought cornbread (because that’s what you do here); we ate leaning on the counter. Before I knew it, someone suggested making the same thing for brunch the next day alongside a blueberry cottage cheese breakfast bake — a good idea, really.

Ingredients you’ll need

• 1 can biscuit dough,
• 2 cups cooked chicken, shredded,
• 1 can cream of chicken soup,
• 1 cup chicken broth,
• 1 cup mixed vegetables (frozen or fresh),
• 1 cup shredded cheese (cheddar or your choice),
• Salt and pepper to taste

Step-by-step directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, and season with salt and pepper.
3. Cut the biscuit dough into quarters and fold them into the chicken mixture.
4. Pour the mixture into a greased baking dish and top with shredded cheese.
5. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
6. Serve warm and enjoy your comforting casserole!

Measure with confidence — Cooking Unit Converter

Quick conversions so you don’t have to guess when swapping cups and grams.

Top Tip:

Let the casserole rest 5–10 minutes after it comes out so the gravy settles (and you don’t burn your tongue — learned that the slow, painful way); if you’re serving for brunch, tuck a batch of easy mini banana muffins on the side for something sweet and portable.

Hope you love the slightly crusty biscuits on top as much as I do — they’re the best part for sneaking before anyone notices.

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