Instructions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare Chicken Mixture
In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, frozen vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well.
Step 3: Assemble Casserole
Pour the chicken mixture into a greased 9×13 inch baking dish. Place refrigerated biscuits on top, arranging in a single layer or slightly overlapping.
Step 4: Bake Casserole
Bake for 25-30 minutes, or until biscuits are golden brown and chicken mixture is bubbly and cheese is melted.
Keto & Low-Carb Variations
Cauliflower Rice Swap
Replace biscuits with steamed or microwaved cauliflower rice for a low-carb base.
Greek Yogurt Substitution
Use Greek yogurt instead of sour cream to reduce fat.
Tips & Tricks
- Add your favorite herbs (thyme, rosemary, paprika) for extra flavor.
- Experiment with different cheeses (mozzarella, pepper jack).
- Use rotisserie chicken for a quicker option.
- Serve with a side salad or roasted vegetables.
Conclusion
This Chicken Bubble Biscuit Bake Casserole is sure to become a family favorite! Enjoy!
FAQs
Can I make this ahead of time?
Yes! Prepare the casserole, cover, and refrigerate until ready to bake. Add baking time as needed.
Can I freeze leftovers?
Yes! Cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat.
Can I use canned vegetables?
Yes, drain canned vegetables before adding them to the mixture.
Can I add more toppings?
Absolutely! Add extra cheese, crushed crackers, or other favorites.