Chicken Bubble Biscuit Bake

Name: Chicken Bubble Biscuit Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked, shredded chicken (rotisserie or leftover); 2 cans cream of chicken soup; 1 ½ cups sour cream; 2 Tbsp ranch seasoning mix; 1 cup shredded cheddar cheese (plus extra for topping); ¼ cup cooked, crumbled bacon; 1 (12 oz) tube refrigerated biscuit dough (Grands Buttermilk preferred), chopped into pieces; Optional garnish: minced fresh parsley

By Adeline

Published on June 12, 2025

Chicken Bubble Biscuit Bake in casserole dish with golden biscuits and cheese

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There’s something downright magical about the smell of buttery biscuits and creamy chicken filling the kitchen—it takes me straight back to cozy Sundays at home. This Chicken Bubble Biscuit Bake is the kind of comforting, crowd-pleasing dish that disappears fast around my dinner table.

Made with tender shredded chicken, a rich ranch-sour cream sauce, and golden biscuit “bubbles” baked to perfection, it’s a dinner that feels like a warm hug. Whether you’re feeding a busy family on a weeknight or looking for an easy potluck hero, this recipe hits all the right notes—simple, hearty, and downright delicious.

Why You’ll Love This Recipe

This Chicken Bubble Biscuit Bake is more than just a casserole—it’s an easy, comforting classic packed with creamy, cheesy goodness and that beloved biscuit texture. Here’s why it deserves a spot in your meal rotation:

Quick Prep: With cooked chicken and ready-made biscuit dough, it comes together in under 15 minutes before baking.
Family-Friendly: Picky eaters and grownups alike love the rich flavors and cheesy topping. It’s a dinner win for all ages.
Great for Leftovers: It reheats beautifully, making it perfect for meal prepping or enjoying as lunch the next day.
One-Pan Wonder: Fewer dishes, less fuss. Just mix, layer, and bake.
Versatile: You can easily switch up the cheese, toss in veggies, or adjust the seasoning to suit your taste.

This bake is ideal for busy parents, casserole lovers, or anyone craving a low-effort, high-reward dinner.

Ingredients for Chicken Bubble Biscuit Bake

Core Ingredients

Here’s what you’ll need to make this rich, creamy, and biscuit-loaded bake:

3 cups cooked, shredded chicken – Rotisserie chicken works wonderfully for convenience and flavor. You can also use leftover roasted or grilled chicken.
2 cans cream of chicken soup – This is the base of the creamy sauce. Go with low-sodium if you prefer to control the salt.
1 ½ cups sour cream – Adds a rich, tangy creaminess that pairs perfectly with the ranch seasoning.
2 Tbsp ranch seasoning mix – This gives the bake its signature savory flavor. Store-bought or homemade seasoning both work.
1 cup shredded cheddar cheese – Sharp cheddar adds great flavor and meltiness.
¼ cup cooked, crumbled bacon – Optional, but adds smoky crunch and depth.
1 (12 oz) tube refrigerated biscuit dough – Grands Buttermilk biscuits are ideal. Chop them into small, bite-sized pieces so they bake evenly.
Optional garnish: minced fresh parsley – A touch of green adds freshness and visual appeal before serving.

Substitutions and Tips

You can easily tailor this recipe to fit what you have in your kitchen or your dietary needs:

Cheese Swap: Try Monterey Jack for a milder flavor or Pepper Jack for a slight kick. Mozzarella melts beautifully too.
Soup Alternative: Use cream of mushroom or cream of celery for a different flavor profile.
Sour Cream Sub: Greek yogurt works well for a lighter version without sacrificing creaminess.
No Ranch Mix? Use a blend of garlic powder, onion powder, dried dill, parsley, and a touch of salt.
Chicken Options: If starting with raw chicken, bake or boil and shred ahead of time. For even more ease, shred rotisserie chicken while it’s warm and store it in the fridge.

Pro Tip: If using biscuit dough with added butter or layers (like flaky style), chop it a bit smaller to avoid underbaking the center pieces.

Best Type of Chicken to Use

When it comes to a dish like Chicken Bubble Biscuit Bake, the chicken you choose plays a big role in both flavor and texture. Here’s how to get the best results.

Best Options

Rotisserie Chicken: This is the top pick for ease and flavor. It’s already seasoned, juicy, and shreds easily. Use both white and dark meat for a more flavorful bake.
Leftover Roasted Chicken: If you have some from last night’s dinner, this is a great way to use it up. Just make sure it’s not overly seasoned with strong herbs or spices.
Boiled or Poached Chicken Breasts: A clean, neutral option that lets the ranch and bacon flavors shine. Add a pinch of salt to your water when boiling for better taste.
Slow Cooker Chicken: Toss boneless, skinless breasts or thighs into the slow cooker with a bit of broth and cook until tender. It shreds easily and stays moist.

Viable Alternatives

Chicken Thighs: If you prefer darker meat, thighs are moist, rich, and hold their texture well during baking.
Canned Chicken: In a pinch, it works—but drain and flake it thoroughly to avoid excess liquid in the bake. It may lack the depth of flavor of fresh chicken, so bump up the seasoning slightly.

Chef’s Tip: Always shred chicken while it’s warm. It’s much easier and gives a more consistent texture throughout the casserole.

Kitchen Tools You’ll Need

This recipe is all about simplicity, and the tools reflect that. No fancy gadgets—just practical essentials to make prep smooth and cleanup easy.

Must-Have Tools

Large Mixing Bowl
To combine the chicken, sour cream, soup, ranch mix, cheese, and bacon.
Cutting Board & Sharp Knife
For chopping the biscuit dough into bite-sized pieces.
Can Opener
You’ll need this for the cream of chicken soup, unless you use easy-pull lids.
9×13-inch Baking Dish
This size holds everything without bubbling over. Use ceramic or glass for even baking.
Rubber Spatula or Wooden Spoon
Ideal for mixing and scraping every last bit from the bowl.
Measuring Cups & Spoons
For accurate measuring of the ranch seasoning, sour cream, and cheese.

Nice-to-Have Extras

Kitchen Shears
Handy for snipping biscuit dough or bacon into quick pieces.
Silicone Brush
If you want to brush melted butter on the top before baking for a golden finish.
Aluminum Foil
Useful for covering the bake midway if the top browns too quickly.
Cooling Rack
Lets the dish rest evenly after baking and helps avoid soggy bottoms.

Tip: Spray your baking dish lightly with nonstick spray to make cleanup easier and prevent any sticking, especially from the biscuits.

How to Make Chicken Bubble Biscuit Bake

This dish comes together with a few simple steps and minimal mess. Just mix, layer, and bake!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.

Tip: Greasing the pan helps the biscuits crisp up on the edges and prevents sticking.

Step 2: Mix the Filling

In a large mixing bowl, combine:

Shredded chicken
Cream of chicken soup
Sour cream
Ranch seasoning mix
Shredded cheddar cheese
Crumbled bacon

Stir until the mixture is evenly combined and smooth.

Pro Tip: Warm sour cream slightly before mixing to make it easier to combine.

Step 3: Cut the Biscuits

Open your tube of refrigerated biscuits and cut each one into 6 to 8 bite-sized pieces. You want them small enough to cook through but big enough to stay fluffy inside.

Chef’s Tip: Use kitchen scissors for faster, cleaner cutting.

Step 4: Fold in the Biscuit Pieces

Add the chopped biscuit dough to the chicken mixture. Gently fold them in so they’re evenly coated but not squished.

Note: Don’t overmix—just make sure every piece is covered.

Step 5: Transfer to the Baking Dish

Spoon the entire mixture into your prepared baking dish. Spread it out evenly.

Optional: Sprinkle extra shredded cheese over the top for a gooey, golden finish.

Step 6: Bake

Place the dish on the middle rack and bake for 35–40 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.

Cover with foil halfway through if the top is browning too quickly.

Step 7: Rest and Serve

Let the bake sit for about 5 minutes before serving. This helps everything set slightly and makes it easier to scoop.

Garnish with chopped parsley for a pop of color and freshness, if desired.

Tips for Success

A few small tweaks can make a big difference in flavor, texture, and ease. Keep these in mind before you prep:

1. Cut Biscuits Evenly

Chop your biscuit dough into uniform pieces to ensure every bite bakes at the same rate. If the pieces are too big, the centers might stay doughy.

2. Use Warm Chicken (if possible)

Shredding and mixing warm chicken helps the ingredients blend more easily and evenly. Cold chicken works too—just mix a little longer.

3. Don’t Overmix the Dough

Once the biscuits go into the filling, fold gently. Overmixing can break the dough down and make it dense.

4. Cover if Overbrowning

If the top browns before the biscuits are cooked through, loosely cover the dish with foil after the 20-minute mark and continue baking.

5. Let It Rest

Just like a lasagna, this dish benefits from a short rest before serving. Let it sit 5–10 minutes so it firms up slightly—less mess, more flavor in each scoop.

How to Store Chicken Bubble Biscuit Bake

Whether you’re prepping ahead or saving leftovers, this bake stores well with the right steps.

Room Temperature

Time Limit: Leave out for no more than 2 hours after baking.
Safety Tip: Because of dairy and meat, refrigerate promptly to avoid spoilage.

In the Refrigerator

Storage: Transfer cooled leftovers into an airtight container or cover the baking dish tightly with plastic wrap or foil.
Shelf Life: Keeps well for up to 3 days.
Reheating: Warm individual portions in the microwave for 1–2 minutes. For oven reheating, bake at 325°F for 15–20 minutes, covered with foil to prevent drying out.

Pro Tip: Sprinkle a little extra cheese before reheating for an ooey-gooey refresh.

Freezing Tips

Freezability: Yes, you can freeze it—but do it before baking for best texture.
Before Baking: Assemble the dish, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months.
After Baking: Freeze cooled portions in freezer-safe containers.
Thaw & Reheat:
- Thaw Overnight in the fridge if frozen raw, then bake as directed.
- If already baked, reheat directly from frozen at 350°F for 30–40 minutes, covered until warmed through.

Note: Biscuits may be slightly softer after freezing, but the flavors hold up beautifully.

Frequently Asked Questions

How do I keep the biscuits from getting soggy?

To avoid soggy biscuits, make sure you cut the dough into small, even pieces and fold them gently into the mixture, not press them in. Also, bake uncovered for most of the cook time to allow steam to escape and the tops to brown. If needed, cover loosely with foil halfway through baking to prevent burning without trapping moisture.

Can you use uncooked chicken breasts?

Technically, you can—but it’s not recommended for this recipe. Raw chicken releases moisture and may affect both the bake time and texture of the dish. For best results, use pre-cooked shredded chicken like rotisserie or leftovers to keep the biscuits fluffy and the filling rich.

Can I use a different type of cheese in the chicken bubble biscuit bake?

Absolutely. While sharp cheddar adds bold flavor, you can swap it with Monterey Jack, Colby, mozzarella, or Pepper Jack for a creamier or spicier twist. Cheese blends work great too—just make sure they melt well.

Can I use crescent dough instead of biscuits?

Yes, crescent dough can work in a pinch. Cut it into small chunks like you would biscuit dough. Keep in mind it bakes a bit faster and has a flakier, lighter texture, so check doneness a few minutes early to avoid overbaking.

Conclusion

This Chicken Bubble Biscuit Bake is everything comfort food should be—creamy, cheesy, warm, and just the right amount of indulgent. Whether you’re working through a busy weeknight or feeding a hungry family, this one-dish wonder delivers every time with familiar ingredients and crowd-pleasing flavor.

So next time you’re craving something that brings everyone to the table (and leaves no leftovers), keep this recipe close. It’s simple, satisfying, and full of that Cookery Joy spirit—homemade meals that feel as good as they taste.