Chicken Bubble Biscuit Bake Casserole — The Ultimate Comfort Food
If you’re looking for a warm, hearty, and insanely satisfying one-dish meal, Chicken Bubble Biscuit Bake Casserole will become your go-to recipe. It’s a cozy, creamy casserole loaded with tender chicken, vegetables, and topped with fluffy, golden biscuit “bubbles” that bake up soft and pillowy on the inside with a lightly crisp crust.
This dish brings the ease of a slow cooker meal, the soul-satisfying flavors of homemade comfort food, and the crowd-pleasing appeal of biscuits baked right into a creamy chicken filling. Perfect for weeknights, potlucks, or any time you crave something filling and delicious without a ton of fuss.
What Is Chicken Bubble Biscuit Bake?
At its core, Chicken Bubble Biscuit Bake is a creamy chicken casserole topped with biscuit dough dropped by spoonfuls on top—hence the “bubble” name because the biscuits puff up and form bubbly pockets across the surface during baking.
You get tender chunks of chicken nestled in a rich, creamy sauce with veggies like carrots, peas, and celery, all baked together with biscuits on top that soak up some of the sauce but remain fluffy and golden.
Why You’ll Love This Recipe
Easy to make: Minimal prep, no rolling out biscuits required, just drop spoonfuls of dough.
One-dish meal: Combines protein, veggies, carbs in one casserole.
Versatile: Use fresh or frozen veggies, leftover chicken, or rotisserie.
Comfort food classic: Creamy, hearty, and perfect for any season.
Great for feeding a crowd: Easily doubles or triples for larger gatherings.
Ingredients Overview
For the Casserole Base:
3 cups cooked chicken, shredded or cubed — rotisserie chicken works perfectly here.
1 medium onion, diced — for flavor depth.
2 carrots, peeled and diced — adds sweetness and color.
2 celery stalks, diced — classic aromatic vegetable.
1 cup frozen peas — pop of color and sweetness.
3 cloves garlic, minced — flavor boost.
1/4 cup unsalted butter — richness for the roux.
1/3 cup all-purpose flour — thickener for creamy sauce.
2 1/2 cups chicken broth — liquid base and flavor.
1 cup whole milk or heavy cream — creaminess and body.
Salt and pepper, to taste — seasoning.
1 teaspoon dried thyme or Italian seasoning — herbs for aroma.
For the Bubble Biscuit Topping:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup cold unsalted butter, cubed
1 cup milk or buttermilk — to bind dough.
Tools You’ll Need
Large skillet or saucepan
Mixing bowls
Whisk and wooden spoon
Baking dish (9x13-inch recommended)
Measuring cups and spoons
Knife and cutting board
Step-By-Step Instructions
Step 1: Cook the Chicken (If Not Using Pre-cooked)
If using raw chicken breasts or thighs, poach or bake until cooked through, then shred or dice.
Alternatively, use store-bought rotisserie chicken for convenience.
Step 2: Prepare the Vegetables
Dice onions, carrots, and celery finely for even cooking and flavor distribution.
Mince garlic cloves.
Step 3: Make the Creamy Chicken Filling
Sauté aromatics: In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened and fragrant.
Add garlic: Stir in minced garlic and cook 1 minute more.
Make roux: Sprinkle flour over veggies and stir constantly for 2 minutes, cooking out the raw flour taste.
Add liquids: Slowly whisk in chicken broth and milk or cream.
Simmer: Cook, stirring, until sauce thickens and becomes creamy (about 5 minutes).
Season: Add salt, pepper, and herbs. Adjust to taste.
Add chicken and peas: Stir in cooked chicken and frozen peas until well combined and heated through.
Step 4: Prepare the Bubble Biscuit Dough
In a mixing bowl, whisk together flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Stir in milk or buttermilk just until dough comes together. Don’t overmix.
Step 5: Assemble the Casserole
Preheat oven to 375°F (190°C).
Pour the creamy chicken filling into a greased 9x13-inch baking dish.
Using a spoon, drop spoonfuls of biscuit dough over the top, spacing slightly apart. The dough will bubble and expand while baking.
Step 6: Bake
Bake uncovered for 25-30 minutes or until biscuits are golden and cooked through and the filling is bubbly.
If biscuits brown too quickly, loosely tent with foil.
Step 7: Serve
Let casserole rest 5 minutes before serving to thicken up.
Spoon portions onto plates and enjoy the creamy chicken and fluffy biscuit combo.
Tips for Success
Use cold butter for biscuit topping: Helps create tender, flaky biscuits.
Don’t overmix biscuit dough: Overmixing develops gluten and makes biscuits tough.
Add extra veggies: Mushrooms, corn, or green beans work well.
Use homemade or store-bought broth: For richer flavor, homemade broth is best.
Make ahead: Prepare filling a day before, keep biscuit dough refrigerated, and bake when ready.
Variations to Try
1. Cheesy Bubble Biscuit Bake
Add 1-2 cups shredded cheddar or mozzarella cheese to the creamy filling or sprinkle on top before adding biscuit dough.
2. Spicy Version
Add 1/2 teaspoon cayenne pepper or chopped jalapeños to the filling for a kick.
3. Gluten-Free
Use gluten-free all-purpose flour blend for the biscuit topping and thickener.
4. Herb-Infused
Mix fresh chopped rosemary, thyme, or parsley into biscuit dough for extra aroma.
5. Chicken and Mushroom
Add 1 cup sliced mushrooms sautéed with veggies for a hearty mushroom flavor.
Serving Suggestions
Pair with a fresh green salad or steamed green beans for a balanced meal.
Serve with a simple cucumber salad or coleslaw for crunch.
Enjoy with a glass of chilled white wine or sparkling water with lemon.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or oven until warmed through. Add a splash of milk to keep biscuits moist.
Freeze leftover casserole portions without biscuit topping; add fresh biscuits when reheating for best texture.
Nutritional Info (Approximate per serving, serves 6)
Calories: 450
Protein: 35g
Carbohydrates: 40g
Fat: 18g
Fiber: 3g
Sugar: 6g
Why This Recipe Works So Well
The creamy chicken filling is rich and flavorful but not too heavy.
Biscuit topping adds a tender, golden contrast to the creamy base.
The “bubble” biscuit method is easy, no rolling required, making it beginner-friendly.
Using rotisserie chicken or leftovers makes this a fast weeknight dinner option.
Frequently Asked Questions
Can I use frozen vegetables?
Yes! Just add them frozen directly to the filling. They will cook through as the sauce thickens.
Can I use canned biscuits?
Not quite for this recipe — canned biscuits are designed to bake separately. The “bubble” biscuit dough needs to be a spoonable dough, so it’s best made from scratch.
Can I prepare this casserole ahead?
Yes! Make the filling and biscuit dough separately, refrigerate, and assemble/bake on the day you want to serve.
How can I make it dairy-free?
Substitute butter with olive oil or dairy-free margarine. Use almond milk or oat milk instead of dairy milk or cream.
Fun Fact About Bubble Biscuit Bake
The “bubble” biscuit technique comes from dropping spoonfuls of biscuit dough over a hot filling so they bake up in little domes or “bubbles.” It’s an easier alternative to rolling and cutting biscuits, saving time but delivering the same cozy biscuit-topped appeal.
Summary Recipe Card
Ingredients:
Filling:
3 cups cooked chicken (shredded or cubed)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
3 cloves garlic, minced
1/4 cup butter
1/3 cup flour
2 1/2 cups chicken broth
1 cup milk or cream
1 tsp dried thyme
Salt & pepper to taste
Biscuit Topping:
2 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup cold butter, cubed
1 cup milk or buttermilk
Instructions:
Preheat oven to 375°F (190°C).
Cook chicken if needed.
Sauté onions, carrots, celery in butter until soft. Add garlic 1 min.
Stir in flour, cook 2 min.
Slowly whisk in broth and milk. Simmer till thick.
Add chicken, peas, herbs, salt, pepper. Mix well.
Pour filling in baking dish.
Mix biscuit topping ingredients till dough forms.
Drop spoonfuls of dough over filling.
Bake 25-30 mins until biscuits golden. Rest 5 mins. Serve.
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