Chicken Bubble Biscuit Bake
A comforting casserole combining shredded rotisserie chicken, cheddar cheese, bacon, and buttermilk biscuits in a creamy ranch sauce baked to golden perfection.
Equipment
- 1 9x13-inch baking dish for baking the casserole
- 1 large mixing bowl to combine ingredients
Ingredients
- 21 ounces condensed cream of chicken soup
- 1 cup sour cream
- 2 ½ cups shredded mild cheddar cheese divided (1 cup in filling, 1 ½ cups for topping)
- ⅓ cup cooked and crumbled bacon from about 6 slices
- 1 ounce ranch seasoning mix
- 3 cups shredded rotisserie chicken
- 10.2 ounces refrigerated Grands Buttermilk Biscuits cut into 6 pieces each (¾ to 1 inch pieces)
- 1 tablespoon minced fresh parsley optional garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl, stir together cream of chicken soup, sour cream, 1 cup shredded cheddar cheese, crumbled bacon, and ranch seasoning mix until well combined.
- Add shredded chicken and cut biscuit pieces to the bowl and gently fold to combine, careful not to break the biscuits.
- Spread mixture evenly in a 9x13 inch baking dish, distributing biscuits evenly.
- Sprinkle remaining 1 ½ cups shredded cheddar cheese evenly over the top.
- Bake for 30-35 minutes until biscuits are puffed and cheese is melted and golden brown.
- Remove from oven and rest for 3-4 minutes to thicken sauce.
- Garnish with minced fresh parsley if desired and serve warm.
Notes
- Use refrigerated buttermilk biscuits from a pop-open can for best texture.
- Do not overfill baking dish to prevent overflow during baking.
- Cook bacon in advance and store airtight in the refrigerator.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Rotisserie chicken simplifies preparation but cooked chicken breast works as a substitute.