Chicken Bubble Biscuit Bake Casserole

This chicken bubble biscuit bake casserole is cozy, creamy, and loaded with cheesy goodness in every bite. Tender pieces of biscuit bake right into a rich chicken, bacon, and ranch-style sauce, giving you little “bubbles” of soft, golden bread throughout the casserole. It’s the kind of dish that feels like a hug on a plate—perfect for family dinners, potlucks, or a weekend comfort meal. Since it uses cooked chicken and refrigerated biscuits, it comes together quickly with almost no fuss. Just mix, bake, and watch it disappear from the pan.

Ingredients

• 2 C. shredded cheddar cheese, divided
• 3 C. shredded cooked chicken
• 2 Tbsp. Ranch seasoning mix
• 2 cans cream of chicken soup
• ¼ C. cooked bacon, crumbled
• 1 ½ C. sour cream
• 12 oz. refrigerated biscuits (1 can, 12 oz)

Directions

1. Preheat the oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, mix together the sour cream, cream of chicken soups, shredded cooked chicken, Ranch seasoning, 1 cup of the cheddar cheese, and the crumbled bacon until well combined.
3. Slice the refrigerated biscuits into fourths.
4. Gently fold the biscuit pieces into the chicken mixture, making sure they’re coated but not overworked.
5. Spread the mixture evenly into the prepared 9×13 baking dish.
6. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
7. Bake for 25–35 minutes, or until the biscuits are cooked through and the top is golden and bubbly.
8. Let the casserole rest for about 5–10 minutes before serving so it can set slightly.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 580 kcal | Servings: 8

Tips

For the best texture, make sure the biscuits are cut into even pieces and gently folded in so they stay fluffy and can bake up into light, tender “bubbles” throughout the casserole.

Leftovers keep well—store them covered in the refrigerator for up to 3 days and reheat in the oven or air fryer so the biscuits stay nice and soft without getting soggy.

FAQ

Can I use rotisserie chicken in this recipe?
Yes, rotisserie chicken works great and makes the recipe even faster—just remove the skin and shred the meat.

Can I use a different kind of cheese?
Absolutely. Cheddar melts nicely, but you can mix in Monterey Jack, Colby Jack, or mozzarella for a slightly different flavor and texture.

Do I need to cook the biscuits first?
No, the biscuit pieces bake right in the casserole. Just cut them into quarters and fold them into the mixture as directed.

Can I add vegetables to this casserole?
Yes, you can stir in some frozen peas, mixed veggies, or small broccoli florets (thawed and drained) to make it heartier.

Can I make this ahead of time?
You can mix the filling and keep it in the fridge, but it’s best to add the biscuit pieces right before baking so they rise properly and don’t get soggy.