Chicken Bubble Biscuit Bake Casserole

Here’s a Chicken Bubble Biscuit Bake Casserole recipe — it’s a warm, comforting, and super easy dish that’s perfect for busy weeknights. The “bubble” part comes from the canned biscuits puffing up as they bake!

---

🥘 Chicken Bubble Biscuit Bake Casserole

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie works great)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup sour cream

• 1 cup shredded cheddar cheese (plus more for topping if desired)

• 1/2 cup milk

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt & pepper to taste

• 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands — cut into quarters)

• Optional: chopped parsley or green onions for garnish

---

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Mix Filling:
   In a large bowl, combine:

   • Shredded chicken

   • Cream of chicken soup

   • Sour cream

   • Cheese

   • Milk

   • Garlic powder, onion powder, salt, and pepper
     Mix until well blended.

3. Add Biscuits:
   Cut each biscuit into 4 pieces. Gently fold them into the chicken mixture, making sure they’re evenly coated.

4. Assemble Casserole:
   Pour the mixture into the prepared baking dish. Spread it out evenly.

5. Top (Optional):
   Sprinkle a bit of extra cheese on top if you like things cheesy.

6. Bake:
   Bake uncovered for 30–40 minutes, or until biscuits are puffed and golden and the center is bubbly. If the top browns too quickly, loosely cover with foil.

7. Serve:
   Let cool for 5 minutes. Garnish with parsley or green onions if desired. Enjoy!

---

📝 Tips & Variations:

• Add cooked bacon or ham for extra flavor.

• Toss in steamed broccoli or frozen peas/carrots for a veggie boost.

• Use cream of mushroom or cream of celery soup for a twist.

Let me know if you want a version with fewer processed ingredients or made from scratch!