Chicken Bubble Biscuit Bake

Chicken bubble biscuit bake combines rotisserie chicken, cheddar cheese, biscuits, and creamy ranch sauce for an easy, comforting dinner.

Jump to Recipe

Prep Time10

Cook Time30

Total Time40

Servings

Table of Contents

Chicken Bubble Biscuit Bake Ingredients
Best Type of Biscuit To Use
How To Cut Up a Rotisserie Chicken
How To Store This Easy Chicken Bubble Bake
Chicken Bubble Biscuit Bake Frequently Asked Questions
JUMP TO RECIPE

Our chicken bubble biscuit bake is the ultimate comfort food, combining tender rotisserie chicken, fluffy biscuit pieces, and a creamy, cheesy sauce that bubbles to perfection in the oven. With layers of cheddar cheese, crispy bacon, and the subtle zing of ranch dressing mix, this dish delivers a meal that feels indulgent yet is simple to prepare.

What You Need To Know

MAIN INGREDIENTS: Rotisserie chicken, refrigerated Grands Buttermilk Biscuits, cream of chicken soup, sour cream, shredded cheddar cheese, bacon, ranch seasoning mix.
QUICK STEPS: Mix soup, sour cream, cheese, bacon, and ranch seasoning in a large bowl, fold in chicken and biscuit pieces, spread in a prepared baking dish, top with cheese, bake until golden brown and bubbly.
TOTAL TIME AND YIELD: 45 minutes, serves 6.

Chicken Bubble Biscuit Bake Ingredients

chicken bubble biscuit bake raw ingredients that are labeled

Here’s everything you’ll need to make this recipe:

Condensed cream of chicken soup: This creamy soup creates the base for the casserole.
Sour cream: Adds a tangy richness to the filling.
Shredded mild cheddar cheese: Provides a melty, cheesy layer in the dish.
Cooked and crumbled bacon: Adds a smoky crunch to every bite.
Ranch seasoning mix: Brings a savory, herby flavor to the casserole.
Shredded rotisserie chicken: A convenient, juicy protein that cuts down on prep time.
Refrigerated Grands Buttermilk Biscuits: These fluffy pieces bake to create a bubble-up effect.
Chopped parsley (optional): A fresh garnish to brighten up the top of the casserole.

Best Type of Biscuit To Use

Choosing the right biscuits can make all the difference when preparing the chicken bubble biscuit bake casserole. The biscuits are the heart of this recipe, creating those fluffy, golden layers that bubble up through the creamy, cheesy filling. Here’s what to consider when selecting the best option:

Refrigerator biscuits: Grands Buttermilk Biscuits are ideal for this recipe. This can of biscuits bake up soft and fluffy, with just the right amount of rise to create the classic bubble-up effect.
Buttermilk flavor: Buttermilk biscuits bring a subtle tanginess that complements the creamy chicken filling. This flavor adds depth without overpowering the other ingredients.
Avoid flaky-layer biscuits: While delicious, they can separate during baking and may not hold their shape as well in the casserole. Stick to traditional biscuits for the best results.
Homemade biscuits: If you prefer, homemade biscuit dough can be used. Make sure the dough is sturdy enough to hold its shape during baking and cut it into small, uniform pieces.

How To Cut Up a Rotisserie Chicken

Using a rotisserie chicken is a great time-saver for this super easy casserole, and cutting it up properly ensures you get the most meat with minimal effort. Follow these tips to make the process quick and efficient:

Start with a cooled chicken: Allow the chicken to cool slightly if it’s fresh from the store. A warm chicken is easier to handle than one that’s too hot or completely cold.
Remove the legs and thighs first: Use a sharp knife to cut through the joint where the leg meets the body. Pull the leg outward to expose the joint, then cut cleanly through it. Repeat on the other side.
Separate the drumstick from the thigh: If needed, cut through the joint to separate the two for easier shredding.
Take off the wings: Pull the wings away from the body, cutting through the joint to remove them cleanly.
Cut the breast meat: Slice down the center of the chicken breast along the breastbone. Run your knife along the bone, carefully removing the meat in one piece. Repeat for the other side.
Shred the meat: Use clean hands or two forks to shred the juicy chicken into bite-sized pieces. This makes it easier to fold into the biscuit mixture without clumping.

A sharp knife, a large bowl for the shredded meat, and a clean workspace will make this process smoother. With these tips, you’ll have perfectly shredded chicken ready for your chicken bubble biscuit bake in no time.

More Recipes Featuring Rotisserie Chicken

Spinach and Artichoke Chicken Casserole: This creamy casserole combines rotisserie chicken with fresh spinach, artichoke hearts, and a rich cheese sauce, all baked to perfection.
Million Dollar Chicken Casserole: A decadent dish featuring rotisserie chicken mixed with a creamy blend of cheeses and topped with a crispy crust.
Chicken Taco Casserole: This zesty casserole layers rotisserie chicken with tortilla chips, salsa, and cheese for a Tex-Mex inspired meal.

How To Store This Easy Chicken Bubble Bake

Properly storing your chicken biscuit casserole is key to keeping it fresh and ready for leftovers or meal prep. Whether you’re planning to make it ahead or need tips for reheating, here’s everything you need to know about storing this comforting casserole.

MAKE AHEAD: You can prepare the entire casserole up to the point of baking. Assemble the biscuit mixture in a 9×13-inch baking dish, cover it tightly with plastic wrap or aluminum foil, and store it in the fridge for up to 24 hours before baking. When ready to bake, let it sit at room temperature for about 15 minutes while preheating the oven.

IN THE FRIDGE: After baking, allow the casserole to cool completely. Transfer leftovers to an airtight container or cover the entire dish with foil. Store it in the fridge for up to three days. Make sure to portion it out into individual servings for easier reheating if desired.

IN THE FREEZER: To freeze, portion the baked casserole into freezer-safe containers or wrap it tightly in foil and place it in a freezer bag. The chicken bubble biscuit bake can be frozen for up to two months. When ready to enjoy, thaw it overnight in the fridge before reheating.

REHEATING:

Oven: Preheat the oven to 350°F. Place the casserole in an oven-safe dish, cover with foil to retain moisture, and heat for about 20-25 minutes or until warmed through.
Microwave: For smaller portions, transfer to a microwave-safe plate or bowl, cover lightly with a damp paper towel, and heat in one minute intervals until hot.
Air Fryer: For a crispier texture, reheat portions in the air fryer at 350°F for five to eight minutes.

Chicken Bubble Biscuit Bake Frequently Asked Questions

How do I keep the biscuits from getting soggy?

To avoid soggy biscuits, make sure the biscuit pieces are evenly distributed throughout the mixture and don’t sit at the bottom of the dish. Bake uncovered to help them puff up and cook through.

Can you use uncooked chicken breasts?

No, uncooked chicken breasts are not recommended for this recipe. This recipe requires pre-cooked chicken, such as shredded rotisserie chicken, to ensure the chicken is fully cooked and blends well with the creamy sauce during baking. Cooking raw chicken separately beforehand is the best option if you don’t have pre-cooked chicken available.

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

Yes, you can use a different type of cheese in the chicken bubble biscuit bake. Sharp cheddar, Colby Jack, or even mozzarella will work great.

Can I use crescent dough instead of biscuits in the chicken bubble biscuit bake?

No, crescent dough is not recommended for this recipe. Its lighter texture doesn’t provide the same structure as refrigerated biscuits, which are essential for bubble-up bakes. For the best results, stick to biscuits.

This scrumptious chicken bubble biscuit bake is a comforting and easy-to-make dish packed with creamy chicken, fluffy biscuits, and cheesy, creamy ranch sauce. Perfect for busy weeknights or family dinners, it’s a simple recipe that delivers big on flavor and satisfaction.

a baking dish of chicken bubble biscuit bake garnished with parsley

Chicken Bubble Biscuit Bake

No ratings yet

Chicken bubble biscuit bake combines rotisserie chicken, cheddar cheese, biscuits, and creamy ranch sauce for an easy, comforting dinner.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

21 ounces condensed cream of chicken soup,
1 cup sour cream
2 ½ cups shredded mild cheddar cheese, divided (1 cup in the filling mixture and 1 ½ cups topping)
⅓ cup cooked and crumbled bacon, from approximately 6 slices or ½ pound uncooked bacon
1 ounce ranch seasoning mix
3 cups shredded rotisserie chicken
10.2 ounces refrigerated Grands Buttermilk Biscuits, cut each biscuit into 6 pieces, approximately ¾ to 1 inch in size
1 tablespoon minced fresh parsley, optional garnish

Instructions

Preheat the oven to 350°F.
Stir together, in a large bowl, the cream of chicken soup, sour cream, 1 cup of the shredded mild cheddar cheese, crumbled bacon and ranch seasoning mix until well combined.
To the bowl add the shredded rotisserie chicken and the cut pieces of Grands buttermilk biscuits. Gently fold to combine all the ingredients being careful not to smash the biscuit dough.
Spread the chicken bubble biscuit mixture evenly into a 9×13 baking dish being sure that the biscuit pieces are evenly distributed.
Sprinkle the remaining 1 ½ cups shredded mild cheddar cheese evenly over the surface of the chicken bubble biscuit mixture.
Bake for 30-35 minutes or until the biscuits have bubbled up and the cheese is melted and lightly browned.
Remove from the oven and allow the chicken bubble biscuit bake to rest for 3-4 minutes to allow the sauce to thicken slightly before garnishing with minced fresh parsley and serving.

Notes

Be sure to use buttermilk, or southern style, refrigerated biscuits from the pop-open can. The flaky layer style will not yield the same results for this recipe.
If you can find the 12 ounce can of Grands Jr. biscuits, you can use that. You will cut your biscuits into quarters and proceed with the recipe as written.
Do not try to use the larger 16.3 ounce can of Grands buttermilk biscuits as you will have too many biscuit pieces in this recipe. It will not bake up in the time given and you will risk having the mixture overflow from the 9×13 baking dish as the extra biscuit pieces expand while baking.
A rotisserie chicken was used for this recipe for ease of use and convenience in making this a quick meal to assemble and bake. You can cook and shred boneless skinless chicken breast meat yourself if desired.
We recommend shredding your mild cheddar cheese from an 8-ounce block as it melts better when baked than the pre-shredded bags of cheese. The pre-shredded bags of cheese tend to have added ingredients to prevent the cheese from sticking while stored. These additives can affect how well the cheese melts when added to recipes.
You can cook your bacon up to 24 hours in advance and store it in an airtight container, in the refrigerator, until ready to use. You will need to allow it to cool completely before crumbling to add to the recipe. I like to cook an entire package of bacon, according to package directions, and save the rest of the bacon crumbles toad to salads or as toppers for other dishes.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!