Why “Bubble Biscuit” & What This Casserole Is
“Bubble biscuit” casseroles are a class of comfort food dishes in which biscuit or dough pieces are mixed into (or layered atop) a creamy base, and as the dish bakes, the biscuit pieces “bubble” up through the sauce, creating pockets of soft, fluffy biscuit embedded in creamy, cheesy filling. It’s a quick, “dump-and-bake” style dish that yields a hearty, cozy meal.
In the version called Chicken Bubble Biscuit Bake, the elements typically are:
Cooked chicken (shredded or chopped)
A creamy base (cream of chicken soup, sour cream, often ranch seasoning)
Cheese
Bacon (optional but adds smoky flavor)
Canned or refrigerated biscuit dough, cut into pieces
Cheese topping
Seasonings (salt, pepper, garlic or onion powder)
As the casserole bakes, the biscuits rise and absorb some sauce, creating a blend of biscuit + creamy chicken + cheese. Many bloggers and recipe sites provide similar versions. For instance, Norine’s Nest describes a version with chicken, cream soup, sour cream, bacon, ranch, cheese, and Grands Jr biscuits.
Norine's Nest
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Sweet Pea’s Kitchen has a version with very similar ingredients and method.
Sweet Pea's Kitchen
This dish is beloved because it's forgiving, fast, comforting, and crowd-pleasing.
Ingredients & Their Functions
Here’s a robust ingredient list (for an approximately 9×13‑inch casserole, ~8 servings). I’ll include optional extras, and later explain why each component is there.
Ingredient Approximate Amount Purpose Optional Swaps / Notes
Cooked chicken (shredded or chopped) 3 cups Protein base; use rotisserie chicken, leftover chicken, or canned If using canned, drain well
Cream of chicken soup 2 cans (10–11 oz each) Creates creamy sauce base Can use homemade cream sauce if preferred
Sour cream 1½ cups Adds creaminess, tang, richness Greek yogurt can substitute (less fat)
Shredded cheddar cheese 1 cup in mixture + 1 cup for topping Melts, adds flavor, cheese pull Use sharp cheddar, or mix with mozzarella
Ranch seasoning mix (dry) 2 tbsp Adds savory, herby flavor Use less if you want lower sodium or use homemade ranch mix
Bacon (cooked, chopped) ¼ cup Smoky, salty accent Optional — omit for simpler version
Refrigerated biscuits (e.g. Grands Jr) 1 can (≈ 12 oz) The “bubble” dough pieces If using larger biscuits (Grands full size), omit a few or adjust bake time
Norine's Nest
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Salt & pepper To taste Seasoning Be careful — soup and ranch already contain salt
(Optional) Extra flavorings Garlic powder, onion powder, parsley, paprika Enhances depth Use small amounts so you don’t overpower classic flavor
(Optional) Vegetables Peas, corn, spinach, green beans Add nutrition & color Add in so they don’t get too mushy (mid or bottom layer)
Why each component:
Chicken gives the meat and substance.
Cream of chicken soup + sour cream form the creamy binder that carries flavor and moisture.
Cheese gives gooeyness, flavor, and helps bind ingredients.
Ranch seasoning brings herb/garlic flavor without needing many spices.
Bacon is optional but adds smoky, crispy contrast.
Biscuits are the “bubble” element — as they bake, they puff and integrate into the casserole.
Salt, pepper, optional spices let you fine‑tune flavor.
Vegetables optional but good for bulk and color.
Step‑by‑Step Instructions & Timing
Here is a method built from combining the various recipe sources, with extra clarity, extra depth, and tips. Total time is ~45–60 minutes (including prep and baking).
1. Preheat & Prep (≈ 10 minutes)
Preheat your oven to 350 °F (≈ 175 °C). Many versions call for 350.
Norine's Nest
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Cook it once
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Sweet Pea's Kitchen
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Grease a 9×13‑inch baking dish lightly (butter, nonstick spray, or oil) to prevent sticking.
Shred or chop your cooked chicken. If using bacon, cook it in advance (fry or bake until crisp), then chop.
Measure out your soups, sour cream, cheese, ranch powder, and optional spices.
2. Mix the Creamy Base & Chicken (≈ 5 minutes)
In a large mixing bowl, combine:
• Chicken
• Cream of chicken soups (2 cans)
• Sour cream (1½ cups)
• 1 cup shredded cheese
• Ranch seasoning
• Cooked bacon
• Optional: garlic powder, onion powder, salt & pepper
Stir gently until well combined into a creamy mixture.
3. Cut Biscuits & Incorporate (≈ 2–3 minutes)
Open the biscuit can (Grands Jr or whatever you use).
Cut each biscuit into 4 approximately equal quarters (so you get small chunks). Many recipes call for this.
Norine's Nest
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Sweet Pea's Kitchen
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Gently fold the biscuit pieces into the creamy chicken mixture, distributing them evenly. Be careful not to smash them.
Alternate (for crispier top): Instead of mixing the biscuits in, you can place the chicken mixture in the casserole dish, then sprinkle the biscuit quarters over top, then top with cheese. That keeps biscuit pieces more exposed and crispy. Many sources mention this as a variant.
Life with Janet
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Norine's Nest
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Sweet Pea's Kitchen
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4. Transfer & Top (≈ 2 minutes)
Pour the mixed casserole (with biscuits folded in) into your prepared baking dish, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded cheese over the top. Many recipes do this.
Life with Janet
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Cook it once
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Norine's Nest
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If desired, you can brush a little melted butter over top for extra browning, or sprinkle chopped parsley for garnish.
5. Bake (≈ 25–35 minutes)
Place the casserole in the preheated oven (350 °F).
Bake uncovered for 25–35 minutes, or until the mixture is bubbly, the biscuit pieces are golden brown on top, and the top cheese is melted and browned.
Life with Janet
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makingourlifematter.com
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Cook it once
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If the top is browning too quickly before filling is fully cooked, loosely tent aluminum foil over the top for the last 5–10 minutes to prevent overbrowning.
For versions using larger biscuits (not “Jr”), some sources suggest baking at 375 °F for 45 minutes instead, but leaving some biscuits out so the dish doesn't overflow.
Norine's Nest
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6. Rest, Slice & Serve (≈ 5 minutes)
Remove from oven. Let it rest ~5 minutes (or slightly more) before slicing. This resting allows the sauce to settle and makes serving neater.
Use a sharp knife or spatula to cut into squares or rectangles. Serve warm.
Tips, Tricks & Enhancements to Make Yours Stand Out
To elevate this from “good” to “memorable,” here are lots of tips drawn from various sources, plus extra ones:
Use good quality chicken — rotisserie chicken works great and saves time.
Don’t overmix biscuits — fold gently so they don’t become doughy and dense.
If using regular biscuits instead of Jr biscuits, reduce quantity or leave a few out so mixture doesn’t overflow.
Norine's Nest
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Norine's Nest
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Protect edges — if crust edges brown too fast, cover with foil halfway through.
Add flavor depth — a pinch of smoked paprika, cayenne, or herbs like thyme or parsley can add subtle interest.
Include vegetables — fold in peas, corn, green beans, or spinach near the end of mixing to add color and nutrition (some versions mention optional veggies).
Life with Janet
Cheese variety — try mixing cheddar + mozzarella or pepper jack for stretch + flavor.
Serve with contrast — a crisp green salad or roasted vegetables helps offset the creamy richness.
Make-ahead tip — you can assemble in advance, cover, refrigerate, and bake when ready. Bring to room temperature first or add a few extra minutes to bake.
Use a baking sheet under dish — in case the casserole bubbles over, a sheet underneath catches drips and protects your oven. Many sources advise this.
Norine's Nest
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Test doneness — peek under biscuits; filling should be bubbly at edges, and biscuit pieces should be golden, not raw in center.
Variations & Custom Versions
You can adapt this basic recipe to suit your taste or match memory:
Spicy version: add diced jalapeño or a dash of hot sauce to the creamy base.
Different meats: use leftover turkey instead of chicken, or a mix of chicken + ham.
Cream sauce substitute: instead of canned soup + sour cream, you could make a homemade cream sauce (but that adds complexity).
Gluten-free: use gluten-free biscuit dough and gluten-free cream soup substitute.
Lower sodium: reduce ranch seasoning to 1 tbsp or use low-sodium soup.
Norine's Nest
Crispier topping: in addition to or instead of biscuit pieces, sprinkle crushed crackers or panko breadcrumbs on top before baking (for extra crunch). Some versions mention that.
Sweet Pea's Kitchen
Layered rather than mixed: place half of the creamy chicken mixture, top with half the biscuits, then the rest of the mixture and remaining biscuits (so you get layers).
Double cheese top: extra cheese on top for a more dramatic melt and browning. Many sources do this.
Cook it once
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Vegetable version: omit chicken and use cauliflower or mixed vegetables as the base. (Some “bubble bake” recipes use vegetables instead of meat.)
CheekyKitchen
Troubleshooting & Common Problems
Here are common issues people run into with this kind of casserole, and how to fix or prevent them:
Problem Cause Solution / Prevention
Biscuits in center remain raw Too much filling, underbaked, oven too cool Bake longer, ensure filling is bubbling, reduce filling ratio, use lower rack position
Top browns too fast while filling not done High oven temp, no foil shielding Tent foil mid-bake, reduce temperature slightly
Filling is too runny or soupy Not enough thickener, excess liquid in chicken or sour cream Use full cans of cream soup, drain chicken well, reduce fluid additions
Bland flavor Insufficient seasoning, bland soup, little contrast Increase ranch mix (or herbs), add salt, pepper, garlic powder, maybe fresh herbs
Doesn’t “bubble up” as expected Biscuits not well distributed, too much sauce, heavy layering Distribute biscuit pieces, mix gently, ensure sauce isn’t overly thick or overly thin
Edges or crust too crisp / burnt Edges exposed and overbaked Use foil shield, check oven rack height
Hard slices / tough texture Overbaked, biscuits overworked Pull when just golden, avoid overworking dough, rest before slicing
Serving Suggestions & Storage
Best served warm, shortly after baking, so the biscuit texture is ideal.
Serve with a simple green salad, steamed veggies, or a crisp side dish to cut richness.
Leftovers reheat nicely in oven or microwave (with towel cover to retain moisture).
Store in refrigerator covered for up to 3 days.
You can freeze portions (once cooled) and thaw/reheat later.
Clean Printable Version (Master Recipe)
Here’s the full recipe in a format you can print or write down.
Chicken Bubble Biscuit Bake Casserole
Yield: ~8 servings
Prep time: ~10–15 min
Bake time: ~25–35 min
Total time: ~45–50 min
Ingredients
3 cups cooked chicken, shredded or chopped
2 cans cream of chicken soup
1½ cups sour cream
1 cup shredded cheddar cheese
2 tablespoons Ranch seasoning mix
¼ cup cooked, chopped bacon (optional)
1 (12‑ounce) can refrigerated biscuit dough (e.g., Grands Jr), cut into quarters
1 additional cup shredded cheddar cheese (for topping)
Salt & pepper, to taste
(Optional) garlic powder, onion powder, parsley
Instructions
Preheat oven to 350 °F (≈ 175 °C). Grease a 9×13‑inch baking dish.
In a large bowl, combine chicken, both cans of cream of chicken soup, sour cream, 1 cup cheese, ranch seasoning, bacon (if using), and optional seasonings. Mix until creamy and well blended.
Cut the biscuit dough into quarters. Gently fold these biscuit pieces into the chicken mixture, distributing them evenly (or alternately, layer biscuits on top if you prefer them crispier).
Pour the mixture into your prepared baking dish, spreading evenly.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake uncovered for 25–35 minutes, or until the casserole is bubbly and biscuit pieces are golden brown. If the top is browning too fast, loosely tent with foil.
Remove from oven and let rest ~5 minutes. Slice into serving pieces and serve hot.
If you like, I can send you a metric / grams version, or a lighter / lower‑fat adaptation, or even a video tutorial. Do you want one of those versions next?
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