Chicken Bubble Biscuit Bake

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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: Dinner

Cuisine: American

Servings:

Calories: 726kcal

Author: Shauna

21 oz condensed cream of chicken soup
1 cup sour cream
2 ½ cups shredded mild cheddar cheese divided (1 cup in the filling, 1 ½ cups on top)
⅓ cup cooked crumbled bacon (about 6 slices, or ½ lb uncooked)
1 oz ranch seasoning mix
3 cups shredded rotisserie chicken
10.2 oz refrigerated Grands Buttermilk Biscuits each cut into 6 pieces (¾–1 inch)
1 tablespoon minced fresh parsley optional garnish

Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with cooking spray and set aside.
In a large bowl, stir together the cream of chicken soup, sour cream, 1 cup of the cheddar, crumbled bacon, and ranch seasoning until fully combined.
Add the shredded chicken and the biscuit pieces to the bowl. Gently fold everything together — you want the biscuits coated, not smashed.
Spread the mixture evenly into the prepared baking dish, making sure the biscuit pieces are spread out rather than clumped in one spot. Sprinkle the remaining 1 ½ cups cheddar evenly over the top.
Bake for 30–35 minutes, until the biscuits have puffed up and the cheese is melted and golden.
Remove from the oven and let rest 3–4 minutes to allow the sauce to thicken before garnishing with parsley and serving.

Use the 10.2 oz can of refrigerated Grands Buttermilk Biscuits, not the larger 16.3 oz can - the larger can has too much dough for this amount of filling and can overflow the dish as it expands. If it's all you can find, hold back 2–3 biscuits before cutting.
Stick with a buttermilk-style biscuit. Flaky-layer biscuits and crescent roll dough tear apart and won't hold their shape the same way.
A rotisserie chicken keeps this quick, but any cooked, shredded chicken works - leftover baked chicken breast or thighs included. About 3 cups total, and a mix of white and dark meat gives the best flavor and texture.
Shred your cheese from a block rather than using pre-shredded bags - it melts smoother and avoids the anti-caking additives that can affect texture.
Bacon can be cooked up to 24 hours ahead and refrigerated in an airtight container until ready to crumble in.
Prefer a defined biscuit layer instead of biscuits mixed through? Spread the filling in the dish first and scatter the biscuit pieces over the top instead of folding them in.

Find the full recipe at: thebestblogrecipes.com/chicken-bubble-biscuit-bake/