Can I use homemade biscuit dough instead of refrigerated biscuits?

Absolutely! If you have a favorite biscuit recipe, you can use that instead. Just prepare the dough, cut it into small pieces, and fold it into the mixture as you would with the refrigerated biscuits. Keep in mind that homemade biscuits might need slightly different baking times, so keep an eye on your casserole.

What if I don't have rotisserie chicken on hand?

No problem! You can easily substitute about 3 cups of any cooked chicken. Poach or bake chicken breasts, then shred them, or even use leftovers from another meal. Just make sure the chicken is well-seasoned or your casserole might need an extra flavor boost.

Can I make this dish lighter or lower in calories?

Yes, you can make some substitutions to lighten it up. Try using reduced-fat cream of chicken soup, light sour cream, and reduced-fat cheese. You could also reduce the amount of bacon or substitute turkey bacon. The taste will be slightly different but still delicious!

My family doesn't like ranch seasoning. What can I use instead?

If ranch isn't your thing, try Italian seasoning mix, onion soup mix, or a combination of garlic powder, onion powder, dried herbs, and a touch of lemon pepper. These alternatives will give you a different but equally delicious flavor profile.

Chicken Bubble Biscuit Bake Recipe

Description

This Chicken Bubble Biscuit Bake is a hearty, comforting casserole dish that combines creamy shredded chicken, cheesy goodness, and buttery biscuit bites. Perfect for busy weeknights or a family gathering, this easy recipe bakes into bubbly, golden perfection with every bite delivering flavor-packed satisfaction!

Ingredients

Units Scale

Filling

21 ounces condensed cream of chicken soup
1 cup sour cream
1 cup shredded mild cheddar cheese
1/3 cup cooked and crumbled bacon (approximately 6 slices or 1/2 pound uncooked bacon)
1 ounce ranch seasoning mix

Main Mixture

3 cups shredded rotisserie chicken
10.2 ounces refrigerated Grands Buttermilk Biscuits (cut each biscuit into 6 pieces, approximately 3/4 to 1 inch in size)

Topping

1 1/2 cups shredded mild cheddar cheese
1 tablespoon minced fresh parsley (optional garnish)

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Instructions

Preheat the Oven
Preheat your oven to 350°F to prepare for baking the dish to golden, bubbly perfection.
Prepare the Filling
In a large mixing bowl, combine the cream of chicken soup, sour cream, 1 cup of shredded mild cheddar cheese, crumbled bacon, and ranch seasoning mix. Mix well until evenly combined.
Mix the Main Ingredients
Add the shredded rotisserie chicken and the cut pieces of Grands Buttermilk Biscuits to the bowl. Gently fold all the ingredients together, being cautious not to overwork or smash the biscuit pieces.
Assemble the Casserole
Spread the chicken and biscuit mixture evenly into a 9×13 baking dish. Make sure the biscuit pieces are evenly distributed to ensure even baking.
Top with Cheese
Sprinkle the remaining 1 ½ cups of shredded mild cheddar cheese over the top of the mixture for extra cheesy goodness.
Bake
Place the baking dish in the preheated oven and bake for 30-35 minutes. Watch for the biscuits to puff up, and the cheese to melt and turn lightly golden.
Rest and Garnish
Once baked, remove the dish from the oven and allow it to rest for 3-4 minutes. This will give the sauce time to thicken slightly. Garnish with minced fresh parsley, if desired, and serve immediately.

Notes

Use buttermilk or southern-style refrigerated biscuits for this recipe. Avoid using the flaky-layer style as it may not yield optimal results.
If using a 12-ounce can of Grands Jr. biscuits, cut them into quarters and proceed as directed.
Avoid using the larger 16.3-ounce can of Grands Buttermilk Biscuits as it will overfill the dish and distort baking time.
Shredding cheese from a block provides better melting than pre-shredded cheese, which often contains anti-caking agents.
You can pre-cook and crumble bacon up to a day ahead. Use any extra crumbles for salads or as toppings for other meals.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 1000mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 23g
Cholesterol: 85mg