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Chicken Bubble Biscuit Bake

A comforting and family-friendly dish that combines creamy chicken and flaky biscuit dough for a delicious weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use high-quality, pre-cooked chicken for best results.
  • 1 can (8 ounces) refrigerated crescent roll dough Can be substituted with biscuit dough if needed.
  • 1 cup cream of chicken soup Choose a low-fat version for a lighter dish if desired.
  • 1 cup shredded cheddar cheese Pre-shredded cheese works, but grating your own can enhance flavor.
  • 1/2 cup milk Adjust for a creamier consistency if preferred.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well blended.
  3. Open the can of crescent roll dough and cut it into small pieces.
  4. Grease a 9x13 inch baking dish and spread the chicken mixture evenly across the bottom.
  5. Scatter the cut pieces of crescent roll dough over the chicken mixture.
  6. Sprinkle the shredded cheddar cheese across the top.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes until the biscuit topping is golden brown.
Serving
  1. Let it cool for a few minutes before serving.
  2. Optional: Garnish with chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, bake at 350°F (175°C) until warmed through.