Chicken Bubble Biscuit Bake

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

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Chicken Bubble Biscuit Bake Recipe

Servings:

Calories: 664kcal

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 9x13 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 9x13 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.

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