My grandma has been making this for as long as I can remember! It's a staple at family gatherings and my friends have all become obsessed with it too. Don't judge it by appearance, it's amazing!" Recipe in 💬 👇

 

What you’re making & why it works

This dish combines tender cooked chicken, a creamy sauce base (soup + sour cream), shredded cheese, cooked bacon (optional but adds smoky flavour), and refrigerator biscuits cut into pieces (“bubble biscuits”) that bake into soft, fluffy pockets within the casserole. On top, more cheese melts and browns for that golden, comforting finish.
It’s essentially a hybrid of chicken casserole + biscuits + cheesiness = comfort food at its best. Multiple recipe versions online confirm: this goes together quickly, uses pantry/comfort-food ingredients, and pleases a crowd. Norine's Nest+2Sweet Pea's Kitchen+2
The “bubble” comes because the biscuit pieces bake up inside the creamy mixture and puff, giving texture variation.
Because everything is already cooked (chicken, bacon) and biscuits are pre-made, prep is relatively easy for weeknight or potluck.

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Ingredients (for ~8 servings / 9×13-inch baking dish)

Here is a robust ingredient list; you can scale up or down as needed.

Main Filling

• 3 cups cooked, chopped or shredded chicken (rotisserie, boiled, or canned) Norine's Nest+2Sweet Pea's Kitchen+2

• 2 cans cream-of-chicken soup (typically 10.5-oz each) Sweet Pea's Kitchen+1

• 1½ cups sour cream Sweet Pea's Kitchen+1

• 1 cup shredded cheese (sharp cheddar or your favourite) for mixing in Norine's Nest

• Additional ~1 cup shredded cheese for topping the casserole. All We Cook+1

• 2 tablespoons ranch dressing seasoning mix (or equivalent) for flavouring All We Cook

• ¼ cup cooked, chopped bacon (optional but adds smokiness) Sweet Pea's Kitchen

Biscuit/Baking Component

• 1 can (12-oz or so) refrigerated biscuits (such as Grands Jr) cut each into 4 pieces. Norine's Nest+1

Equipment & Prep

• 9×13-inch (or similar) baking dish, lightly sprayed or greased

• Oven pre-heated to ~350°F (175°C) or as noted

• Large mixing bowl

• Cutting board & knife (to quarter biscuits)

• Measuring cups/spoons

• Spatula or large spoon for mixing

• Optional: foil, baking sheet underneath dish if you worry about overflow Norine's Nest

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Step-by-Step Method

Step 1: Pre-heat oven & prepare dish

Pre-heat your oven to 350°F (175°C) (this is the common temperature across the sources) Sweet Pea's Kitchen+1
Lightly spray or grease your 9×13-inch baking dish and set aside. Some sources recommend placing the baking dish on a baking sheet to catch any possible bubbles overflowing. Norine's Nest

Step 2: Combine the filling mixture

In a large mixing bowl, combine:

• cooked chicken (3 cups)

• cream of chicken soup (2 cans)

• sour cream (1½ cups)

• 1 cup shredded cheese

• ranch seasoning mix (2 Tbsp)

• cooked chopped bacon (¼ cup)

Mix until well combined, so the chicken is coated in the creamy sauce and cheese. Sources highlight mixing these until uniform. My Homemade Recipe+1

Step 3: Prep the biscuits

Open the can of refrigerated biscuits. Cut each biscuit into quarters (so if the can has e.g. 8 biscuits, you’ll have 32 pieces). Some sources note using junior sized biscuits for better proportion. Norine's Nest+1
Once cut, gently fold or stir these biscuit pieces into your chicken/sauce mixture. Be gentle so you don’t flatten the biscuits; you want them distributed fairly evenly. CheekyKitchen

Step 4: Fill the baking dish

Pour or spoon the combined chicken-biscuit mixture into your prepared baking dish. Spread it out evenly so the biscuit pieces are fairly uniformly distributed. Some sources note: if you prefer the biscuits more like a topping (less doughy), you can layer the chicken mixture first, then arrange biscuit pieces only on top rather than folded in. Norine's Nest

Step 5: Add the topping cheese & bake

Sprinkle the remaining ~1 cup shredded cheese over the top of the casserole. This gives the golden melted cheese crust. Sources emphasise topping with extra cheese. All We Cook
Then bake the casserole for about 25-35 minutes (some say 30 minutes) until the filling is bubbly, the biscuits are puffed/golden, and the cheese melted and lightly browned. Sweet Pea's Kitchen+1

Step 6: Rest & serve

Once baked, remove from the oven and allow to rest about 5 minutes. This helps the casserole set slightly and makes serving easier (less likely to collapse). Some sources recommend this step. Life with Jeviko
Then serve hot. Because of the biscuit pieces, each serving has soft “biscuit pockets” and creamy chicken mixture.

Step 7: Pairing & serving suggestions

This casserole is rich and comforting, so balance it with lighter sides. Suggested sides include:

• A crisp green salad with vinaigrette (to cut through creaminess) CheekyKitchen

• Roasted or steamed vegetables (broccoli, green beans, zucchini)

• Maybe simple garlic bread or rolls if you really want more carbs

• And perhaps a light soup or fruit salad to finish

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Tips for Success & Texture/Flavour Tweaks

• Chicken preparation: Using rotisserie chicken or pre-cooked chicken saves time and adds flavour. Leftover roasted chicken works great.

• Biscuit size/brand: Junior biscuits (smaller size) are recommended by some sources because larger biscuits may result in less biscuit pieces and affect texture. Norine's Nest

• Don’t over-mix biscuit pieces: Over-stirring will deflate them and you’ll lose the “bubbling biscuit” effect. Fold gently.

• Cheese choice: Sharp cheddar gives nice flavour; you can also use a blend (Monterey Jack, Colby, etc.).

• Bacon optional: Adds nice smoky/salty notes, but you can omit for a simpler version (or use turkey bacon).

• Seasoning: Ranch seasoning mix adds flavor. If you don’t have it, you could substitute 1 tsp each of garlic powder + onion powder + dried parsley + a pinch of salt & pepper.

• Vegetable additions: If you want more veggies, stir in frozen peas, corn, diced bell pepper into the mixture before baking. Some sources note this variation. cookkitchen.familyfreshrecipes.com

• Topping vs integrated biscuits: If you prefer biscuits more “dumpling-like” (softer), fold them in. If you prefer them more like golden topping (less doughy), layer them on top per instruction and don’t fold in. Norine's Nest

• Use rimmed baking sheet: If using full-size biscuit can (16.3-oz) instead of junior, they warn some bubbling over may occur. Using a rimmed baking sheet and placing dish on it helps catch overflow. Norine's Nest

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Variations & Dietary Adjustments

• Vegetarian version: Omit the chicken (or use a plant-based chicken substitute), omit bacon or use vegetarian bacon bits. Use a vegetable-based “cream” soup (cream of mushroom or cream of celery) instead of cream of chicken. Some blogs highlight this variation. CheekyKitchen

• Spicy version: Add chopped jalapeños or a dash of cayenne/red pepper flakes to the mixture for some heat.

• Different protein: Use shredded turkey (leftover holiday turkey), or even ham chunks for a ham & biscuit variation.

• Cheese swap: Use Mexican blend cheese, pepper jack, or even smoked gouda for different flavour profile.

• Lightened version: Use low-fat sour cream, use light or reduced-fat biscuits, reduce cheese slightly. Be aware texture may change slightly.

• Gluten-free adaptation: You could use gluten-free biscuit dough or make your own drop biscuits from gluten-free flour and add them similarly. Also use gluten-free cream soup.

• Make-ahead / freezer version: Assemble but don’t bake, cover and refrigerate overnight; then top with cheese and bake when ready. Or fully bake and freeze individual portions for later. Many sources mention this possibility. That Oven Feelin

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Make-Ahead, Storage & Reheating

• Make ahead: You can prepare the casserole (mixing everything and placing in dish) and cover with foil/plastic wrap; refrigerate overnight. When ready to serve, add topping cheese and bake as directed.

• Storage leftovers: Once baked and cooled, cover the dish or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days. Sweet Pea's Kitchen+1

• Reheating: Reheat in microwave individual portions, or better: bake whole dish at ~325-350°F until warm and cheese melted; you may broil 1–2 minutes at end for crisp top.

• Freezing: Freeze individual portions (or entire casserole minus topping) for up to ~2-3 months. Thaw overnight in fridge, then bake/reheat. Some blogs suggest freezing assembled but unbaked works too. cookkitchen.familyfreshrecipes.com

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Presentation & Serving Suggestions

• Scoop generous portions that include chicken, biscuit pockets, and cheese.

• Garnish with chopped green onions or parsley for colour.

• Accompany with a light side salad or steamed vegetables to balance richness.

• Provide optional condiments: sour cream, hot sauce, or salsa on the side.

• For potlucks: place dish on trivet, maybe print recipe label so guests know ingredients (helpful for bacon/cheese/dairy awareness).

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Full Print-able Recipe Card

Chicken Bubble Biscuit Bake Casserole
Yield: ~8 servings
Prep Time: ~15-20 minutes
Bake Time: 25-35 minutes (depending on oven)
Total Time: ~40-55 minutes

Ingredients:

• 3 cups cooked, chopped or shredded chicken

• 2 cans cream of chicken soup

• 1½ cups sour cream

• 1 cup shredded cheese (for in the mixture)

• Additional ~1 cup shredded cheese (for topping)

• 2 Tbsp ranch dressing seasoning mix

• ¼ cup cooked, chopped bacon (optional)

• 1 (12-oz) can refrigerated biscuits (e.g., Grands Jr)

• Cooking spray / grease for a 9×13-inch baking dish

Instructions:

1. Pre-heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, combine chicken, cream of chicken soup, sour cream, 1 cup shredded cheese, ranch seasoning mix, and bacon (if using). Stir until evenly combined.

3. Cut each biscuit into 4 pieces. Gently fold the quartered biscuit pieces into the chicken mixture until well distributed.

4. Transfer the mixture into the prepared baking dish and spread evenly.

5. Sprinkle the remaining ~1 cup shredded cheese evenly over the top.

6. Bake in pre-heated oven for ~25-35 minutes or until the mixture is bubbly, biscuits are puffed/ lightly golden, and cheese is melted and golden on top.

7. Remove from oven and let rest ~5 minutes before serving. Garnish as desired and serve.

Notes & Tips:

• For less “dumpling-like” biscuit texture, layer biscuit pieces only on top instead of folding in.

• If using a full-sized (16-oz) biscuit can, the casserole may bubble up more—use a rimmed baking sheet under the dish.

• Use rotisserie chicken for convenience, shred or chop to measure ~3 cups.

• Add vegetables (peas, corn, diced bell peppers) if desired to lighten and add nutrition.

• Store leftovers in covered container in fridge up to 3-4 days; freeze for longer storage. Reheat gently to retain biscuit texture.

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Final Thoughts

The Chicken Bubble Biscuit Bake Casserole is a treasure for comfort food lovers and busy cooks alike. With minimal prep and pantry-friendly ingredients, you can put together a dish that feels hearty, creamy, cheesy, and satisfying—with that fun biscuit-“bubble” component that sets it apart.
By following the ingredient list, method, and tips above, you’ll get a dinner that families will ask for again and again.
Enjoy the warm, cheesy, biscuit-studded goodness. It’s the kind of meal that reminds you why casseroles are beloved.

If you like, I can also create a printable PDF version of this recipe with step-by-step photos, ingredient checklist, and variation suggestions for easier sharing or saving. Would you like me to prepare