Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Step 2: Mix the Chicken
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, frozen vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well.
Step 3: Assemble the Casserole
Pour the chicken mixture into a greased 9×13 inch baking dish. Arrange the refrigerated biscuits on top, either in a single layer or slightly overlapping.
Step 4: Bake to Perfection
Bake for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbly and heated through.
Keto & Low-Carb Variations
Cauliflower Rice Swap
For a keto-friendly option, replace the biscuits with cauliflower rice. Steam or microwave until tender, then use as the base for the chicken mixture. Bake as directed.
Greek Yogurt Power
Reduce the fat by substituting Greek yogurt for the sour cream.
Tips for Extra Deliciousness
- Add your favorite herbs and spices (thyme, rosemary, paprika are great!).
- Experiment with different cheeses (mozzarella, pepper jack).
- Use rotisserie chicken for a time-saving shortcut.
- Serve with a side salad or roasted vegetables.
Conclusion
This Chicken Bubble Biscuit Bake Casserole is a guaranteed crowd-pleaser! Enjoy!
FAQs
Can I make this ahead?
Yes! Prepare the casserole up to Step 3, cover, and refrigerate until ready to bake. Add baking time as needed.
Can I freeze leftovers?
Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Can I use canned veggies?
Yes, drain canned vegetables before adding them to the mixture.
Extra toppings?
Go for it! Extra cheese, crushed crackers – get creative!