Welcome to a cozy culinary adventure with our Chicken Bubble Biscuit Bake Casserole. This dish combines tender chicken, fluffy biscuits, and a creamy sauce, making it a perfect comfort food for family dinners or casual gatherings. Easy to prepare and satisfying, this casserole will quickly become a staple in your recipe collection. Follow this detailed guide to create a delicious and heartwarming meal.
Introduction
The Chicken Bubble Biscuit Bake Casserole is a delightful and comforting dish that brings together the flavors of a traditional chicken pot pie with the convenience of a casserole. The “bubble” in the name comes from the way the biscuits puff up and create a bubbly, golden crust as they bake. This recipe is versatile, allowing for various additions and substitutions to suit your taste and dietary preferences.
Why Chicken Bubble Biscuit Bake Casserole?
- Comforting: Combines familiar, comforting flavors into a single dish.
- Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible for cooks of all skill levels.
- Family-Friendly: A hit with both kids and adults, making it perfect for family meals.
Health Benefits
While this dish leans towards comfort food, it can be made healthier with some simple adjustments. Using lean chicken breast, low-fat dairy products, and adding plenty of vegetables can increase its nutritional value.
Ingredients
Let’s gather all the ingredients needed for this delicious Chicken Bubble Biscuit Bake Casserole. This recipe serves 6-8 people.
For the Casserole
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 can (10.5 ounces) cream of chicken soup (or homemade)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup chopped carrots
- 1/2 cup chopped green beans
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 can (16.3 ounces) refrigerated biscuit dough, cut into quarters
Optional Toppings
- 2 tablespoons melted butter
- 1/4 cup chopped fresh parsley