Can I use rotisserie or canned chicken for Chicken Bubble Biscuit Bake?

Yes. Rotisserie chicken adds rich roasted flavor and saves preparation time. You can also use canned chicken, but drain it thoroughly and remove any excess liquid before mixing it with the other ingredients.

How do I keep the biscuits from staying doughy?

Cut each biscuit into four equal pieces and spread them evenly throughout the casserole. Avoid stacking the dough in thick clusters. Check a biscuit near the center before removing the dish from the oven. For firmer biscuits, spread the chicken mixture in the pan first and arrange the biscuit pieces on top.

Can I assemble Chicken Bubble Biscuit Bake ahead of time?

You can prepare the chicken filling up to one day in advance and store it covered in the refrigerator. Add the biscuit dough just before baking so it does not become soggy. A chilled filling may need a few extra minutes in the oven.

Chicken Bubble Biscuit Bake: 8 Easy Comfort Servings

Name: Chicken Bubble Biscuit Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken, chopped; 2 cans condensed cream of chicken soup; 1 1/2 cups sour cream; 1 cup shredded cheddar cheese; 2 tablespoons dry ranch dressing mix; 1/4 cup cooked bacon, chopped; 1 12-ounce can refrigerated Grands Jr. biscuits; 1 additional cup shredded cheddar cheese; Cooking spray, as needed

Description

Chicken Bubble Biscuit Bake combines tender chicken, smoky bacon, ranch seasoning, sour cream, condensed chicken soup, cheddar cheese, and refrigerated biscuits in one creamy, bubbling casserole. This easy family dinner takes only 10 minutes to prepare and serves eight.

Ingredients

3 cups cooked chicken, chopped
2 cans condensed cream of chicken soup
1 1/2 cups sour cream
1 cup shredded cheddar cheese
2 tablespoons dry ranch dressing mix
1/4 cup cooked bacon, chopped
1 12-ounce can refrigerated Grands Jr. biscuits
1 additional cup shredded cheddar cheese
Cooking spray, as needed

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Instructions

Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Combine the chopped chicken, condensed cream of chicken soup, sour cream, 1 cup shredded cheddar cheese, ranch dressing mix, and chopped bacon in a large mixing bowl.
Separate the refrigerated biscuits and cut each biscuit into four equal pieces.
Add the biscuit pieces to the chicken mixture and fold gently until evenly coated and distributed.
Transfer the chicken and biscuit mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the casserole.
Bake uncovered for 25 to 35 minutes, until the filling bubbles around the edges and the biscuits turn golden brown and cook through in the center.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.

Notes

Rotisserie chicken, leftover cooked chicken, or well-drained canned chicken may be used.
Homemade biscuit dough may replace refrigerated biscuits.
For firmer, less dumpling-like biscuits, spread the chicken mixture in the baking dish first and arrange the biscuit pieces on top.
Check a biscuit near the center of the casserole before removing it from the oven because center pieces may require additional baking time.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in a 350°F oven or toaster oven until hot in the center.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 520
Sugar: 4
Sodium: 1290
Fat: 35
Saturated Fat: 15
Unsaturated Fat: 16
Trans Fat: 1
Carbohydrates: 20
Fiber: 1
Protein: 31
Cholesterol: 126