Chicken Bubble Biscuit Casserole
A comforting casserole made with shredded chicken, creamy soup, and a flaky biscuit topping, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover or rotisserie chicken for convenience.
- 1 can cream of chicken soup Can substitute with low-fat or dairy-free options.
- 1 cup shredded cheddar cheese Dairy-free cheese can be used for lactose intolerance.
- 1 can refrigerated biscuit dough Gluten-free biscuit dough is an option for those with gluten sensitivities.
- ½ cup milk Substitute with almond milk for dairy-free.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Begin by gathering all your ingredients. Shred the chicken, then set it aside.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until thoroughly combined.
- Transfer the chicken mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Open the can of refrigerated biscuit dough and cut each biscuit into quarters.
- Evenly scatter the biscuit pieces over the chicken filling.
- Sprinkle the shredded cheddar cheese generously atop the biscuit pieces.
Baking
- Put the casserole in the preheated oven at 350°F (175°C) for about 25-30 minutes.
- Keep a watchful eye; the biscuits should be golden brown and the dish bubbly.
Serving
- After removing it from the oven, let the casserole cool for a few minutes before serving.
Notes
Pair with a simple side salad or roasted vegetables for balance. For a spicier version, add diced jalapeños to the chicken mixture.