This Chicken Bubble Biscuit Bake is packed with shredded chicken, cream of chicken soup, biscuits, sour cream, cheddar cheese, ranch seasoning, and bacon.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll never forget the night I made this Chicken Bubble Biscuit Bake for the first time. It was one of those weirdly exhausting days where you look at the clock and realize it’s 5:47 p.m., you haven’t started dinner, and you’re already too tired to care. The fridge was uninspiring—leftover chicken, some cheddar, and that one can of biscuits I’d bought during a “buy three for the price of two” situation and promptly forgotten about.
There was no recipe. Just chaos, ranch seasoning, and a prayer. I dumped what I had into a bowl, quartered the biscuits like a madwoman, and baked it. And I’m not gonna lie—when I pulled it out of the oven, I kind of stood there blinking like, Wait… did I just accidentally make something delicious?
Because the smell was ridiculous. Cheesy, buttery, a little garlicky—and warm in a way that made the kitchen feel less like a battleground and more like a hug. The first bite had me nodding. The second had me texting a friend “I think I just invented something.” Turns out, I didn’t invent it. But hey—I found it, and now I can’t shut up about it.
Why You’ll Love This Chicken Bubble Biscuit Bake Recipe?
Here’s the thing. This bake doesn’t pretend to be fancy. It doesn’t wear a crusty sourdough hat or talk about “notes of umami.” It just shows up with a bubbly, golden top and that “I got you” energy. Like, the food version of sweatpants.
It’s warm. It’s filling. It’s creamy and salty and buttery and cheesy. And the biscuit pieces? They bake into little pockets of joy that feel like they were born to float in a sea of ranchy, cheesy chicken. Even my kid who “doesn’t like casseroles” (??) asked for seconds. I didn’t say anything. Just smirked and handed him the spoon.
This dish is for those nights when you’re too tired to think, but still want something that feels like a meal. Not cereal. Not sad toast. An actual “you deserve this” dinner.
Ingredient Notes:
There are a few key players in this Chicken Bubble Biscuit Bake. But let’s be real—I’ve swapped, substituted, and forgotten a few along the way. It still turns out amazing.
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Shredded chicken (3 cups) – Rotisserie is my go-to. Less effort, more flavor. But if I have leftover roasted chicken or even some poached breasts from Sunday meal prep, that works too. Once, I even used shredded turkey. Not bad.
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Cream of chicken soup (2 cans) – It’s creamy, cozy, and kinda retro in the best way. I used one can of cream of celery once and nobody noticed. So hey—flexible.
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Sour cream (1½ cups) – Makes it tangy and rich. I tried plain Greek yogurt once. It worked, but honestly, sour cream has my heart.
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Ranch seasoning (2 tablespoons) – If you don’t have a packet, mix some garlic powder, onion powder, dill, and salt. Or just skip it and salt to taste. (Been there.)
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Cheddar cheese (2 cups, divided) – Sharp cheddar gives it that little bite. I’ve tossed in Colby jack and Mexican blend and it was still amazing.
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Bacon (¼ cup crumbled) – Optional, yes. Skippable? Technically. But why would you skip bacon?
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Biscuit dough (1 can, 12 oz) – The kind that pops open and makes you jump. Just don’t use flaky layers—they get weird and soggy in the bake. Learned that one the hard way.
How To Make Chicken Bubble Biscuit Bake?
Step 1: Preheat your oven to 350°F.
If your oven takes forever like mine, start this first. Trust me.
Step 2: Mix your filling.
In a large mixing bowl (I always grab one that’s just a tiny bit too small—every time), stir together your sour cream, soups, chicken, ranch mix, one cup of the cheese, and the bacon. It’s not pretty. It’s fine. Creamy chaos is welcome here.
Step 3: Chop the biscuits.
Quarter those little guys. No need for uniformity—this is a casserole, not pastry school. Just cut them up and set them aside.
Step 4: Fold ‘em in.
Gently mix the biscuit pieces into your chicken mess. Don’t smash them too much—you want them coated, not obliterated.
Step 5: Assemble.
Grease your 9×13 baking dish. Don’t skip this. I did once and ended up scrubbing baked-on cheese until I questioned every life choice. Spread the mixture into the dish and top with your remaining cheddar. As much or as little as your soul needs.
Step 6: Bake.
25 to 35 minutes, give or take. You want the biscuits puffed, the cheese bubbly, and the edges golden. If it starts browning too fast, throw some foil on top. I once forgot and it still tasted amazing—just a little crispier on top.
Step 7: Cool it down.
Let it sit for five minutes. I know it’s hard. But molten cheese is real. You’ve been warned.
Want To Save This Recipe?
Storage Options:
Store what’s left in an airtight container. It keeps in the fridge for about 3 days, and reheats beautifully—especially in the oven or air fryer if you’re into that slightly crisp top.
Microwave works too, but it gets a little mushier. Still tastes like home, though.
I’ve also frozen it in portions and brought it back to life on chaotic evenings. Wrapped tight, it holds up for about 2 months. Bless freezer meals, honestly.
Variations and Substitutions:
I swear, this recipe wants you to improvise. Some of the best versions I’ve made were because I ran out of something—or got bored and went rogue.
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Add veggies – Frozen peas, cooked broccoli, corn, spinach… you name it.
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Switch up the protein – Leftover turkey, ground chicken, even chopped-up ham works.
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Spice it up – A dash of hot sauce in the mix or some jalapeños on top if you like a little heat.
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Try a different cheese – Pepper jack adds a little zing. Mozzarella is gooey magic.
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No ranch? Go for garlic + onion powder with salt and maybe a pinch of paprika.
What to Serve with Chicken Bubble Biscuit Bake?
You technically don’t need a side. This dish is filling. But if you’re setting the table for real humans with side dish expectations:
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A quick salad – Just greens and vinaigrette to cut through the richness.
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Roasted veggies – Carrots, asparagus, or green beans do the trick.
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Fruit salad – I’ve served this with strawberries and melon. Trust me, it works.
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Cranberry sauce – Sounds weird, but it’s a little sweet and tangy magic next to the creamy chicken.
Frequently Asked Questions:
Can I make this ahead of time?
Totally. Mix the filling ahead, store it covered in the fridge, and add the biscuits right before baking. Keeps the texture just right.
Do I have to use canned soup?
Nah. If you’ve got a homemade version, go for it. But honestly, the canned stuff keeps it simple and nostalgic in a good way.
What if I don’t like ranch?
Skip it. Use salt, pepper, and your favorite seasoning blend. It’s still going to be delicious. You might just call it something else.
This Chicken Bubble Biscuit Bake isn’t just a recipe. It’s a vibe. It’s one of those dishes that shows up when you’re out of energy but still want something that feels like love on a plate. It forgives your shortcuts, your substitutions, and your chaotic day. And it shows up warm, golden, and ready to help you breathe again.
If you make it, I want to hear about it. Did you go full cheese overload? Sneak in some veggies? Forget the ranch and still crush it? Let’s chat in the comments. Or just tell me how many helpings you had—I won’t judge.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chicken Bubble Biscuit Bake
Ingredients
- 2 cups Shredded cheddar cheese divided
- 3 cups Shredded cooked chicken
- 2 tablespoons Ranch seasoning mix
- 2 cans Cream of chicken soup
- 1/4 cup Cooked bacon crumbled
- 1 1/2 cups Sour cream
- 12 ounces Refrigerated biscuits can of 12 ounces
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, mix sour cream, soups, chicken, ranch seasoning, 1 cup cheddar cheese, and bacon.
- Cut biscuits into quarters.
- Gently fold biscuit pieces into the chicken mixture.
- Spread the mixture into the baking dish and sprinkle with the remaining cheese.
- Bake for 25-35 minutes, until bubbly and golden brown. Serve and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
