This Cracked Out Chicken Bubble Up Cheesy Chicken and Biscuit Bake is one of my favorite comfort dishes. I love how creamy and cheesy it turns out, with tender chicken, ranch flavor, and fluffy golden biscuits baked together in one easy casserole. It’s simple to make, filling, and absolutely satisfying for any night of the week.
Why You’ll Love This Recipe
I love how quick and fuss-free this recipe is to put together. It only takes a few minutes to mix everything before it goes into the oven, and the result is a warm, bubbly bake full of rich flavor. It’s perfect when I need a family-friendly meal that feels homemade without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups cooked chopped chicken (I usually use rotisserie chicken)
1 can (10.5 ounces) unsalted cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1 packet (1 ounce) ranch dressing mix
1 can (12 ounces) refrigerated Grands Jr biscuits, cut into quarters
Directions
I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large bowl, I combine the cooked chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and ranch dressing mix.
I cut each biscuit into quarters and gently stir them into the chicken mixture until evenly coated.
I pour the mixture into the prepared baking dish and spread it evenly.
I bake it uncovered for about 25 to 30 minutes, until the biscuits are golden brown and the casserole is bubbly.
I let it cool for about 5 minutes before serving so it thickens slightly.
Servings And Timing
This recipe makes about 6 servings. It takes around 10 minutes to prepare and 30 minutes to bake, for a total of 40 minutes.
Variations
I sometimes add steamed broccoli or peas for extra color and nutrition. Swapping cheddar for mozzarella or Monterey Jack gives it a smoother, creamier flavor. For a touch of spice, I like to mix in a little cayenne or chili powder.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 325°F until heated through. If I’m in a hurry, I reheat individual portions in the microwave. This casserole also freezes well for up to 2 months—just thaw overnight before reheating.
FAQs
Can I use canned chicken instead of cooked chicken?
Yes, I can use canned chicken if that’s what I have on hand. I just drain it well before mixing it in.
Can I use low-fat sour cream?
Yes, low-fat sour cream or even plain Greek yogurt both work well for a lighter version.
Can I make this recipe ahead of time?
I prepare the mixture ahead but add the biscuit pieces just before baking to keep them from getting soggy.
Can I add vegetables to the bake?
Yes, I like to stir in cooked broccoli, corn, or peas for extra flavor and texture.
How do I keep the biscuits from overbaking?
I make sure to bake until just golden brown on top. If the biscuits start browning too quickly, I cover the dish loosely with foil during the last few minutes.
Conclusion
This Cracked Out Chicken Bubble Up Cheesy Chicken and Biscuit Bake is my go-to meal when I want something creamy, cheesy, and hearty with minimal effort. It’s warm, satisfying, and always a hit at the dinner table. I love how every bite combines tender chicken, ranch flavor, and fluffy biscuits baked to perfection.
A comforting and cheesy chicken and biscuit casserole made with tender chicken, ranch dressing mix, and golden biscuits—all baked together for an easy, satisfying dinner.
