PrintCreamy Chicken Bubble Up Biscuit Casserole
Make this easy, comforting chicken biscuit casserole for a satisfying weeknight dinner. Canned biscuits create a fluffy, bubbly topping over a creamy chicken filling.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon dried onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 (16.3 ounce) package refrigerated biscuit dough (8 biscuits total)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, milk, sour cream, onion powder, and black pepper. Mix until everything is well combined.
- Stir in the shredded cheddar cheese into the chicken mixture.
- Pour the chicken mixture evenly into the prepared baking dish.
- Open the refrigerated biscuit dough. Cut each biscuit into quarters.
- Arrange the biscuit pieces randomly over the top of the chicken mixture, leaving small gaps between them so they can expand while baking.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the biscuits are golden brown and cooked through.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken to save time on cooking and shredding.
- For extra flavor, add 1/2 cup of frozen peas and carrots to the chicken mixture.
- If you prefer a crispier topping, place the oven rack closer to the top heating element for the last 5 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 950
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 32
- Cholesterol: 90