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Chicken Bubble Biscuit Bake Casserole

Comfort-food magic: pillowy, golden biscuits bubbling over a rich, creamy chicken-and-vegetable filling. This casserole is simple to assemble, forgiving to improvise on, and perfect for feeding a family or taking to a potluck. Below is a detailed, step-by-step guide so you can make it confidently — plus tips, variations, and troubleshooting.

Quick recipe card

Yields: 6–8 servings
Prep time: 15–20 minutes
Cook time: 25–35 minutes
Total time: ~45–55 minutes
Pan: 9×13-inch (or equivalent)

Ingredients

For the filling

3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
2 tablespoons unsalted butter
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup milk (whole or 2%)
1 (10–12 oz) can condensed cream of chicken soup or 1 cup heavy cream + 1 tsp chicken bouillon (optional)
1 to 1½ cups frozen mixed vegetables (peas, carrots, corn) — thawed slightly
1 cup shredded cheddar cheese (optional, but delicious)
½ teaspoon dried thyme (or 1 teaspoon fresh)
½ teaspoon onion powder (optional)
Salt & black pepper to taste (start with ¾ teaspoon salt and ¼ teaspoon pepper)

For the biscuit topping

8–10 refrigerated biscuit dough (standard cans of biscuit dough) — whole biscuits or cut into quarters for “bubble” pieces
2 tablespoons melted butter
1 teaspoon garlic powder or 1 clove finely minced garlic (for the glaze)
1 tablespoon chopped fresh parsley (optional)