Cracked Out Chicken Bubble Up (Cheesy Chicken and Biscuit Bake)

Why You’ll Love This Recipe

I love that everything goes into one pan and comes out bubbling, golden, and absolutely delicious. The ranch adds tangy flavor, the bacon brings smokiness, and the biscuits puff up perfectly to soak in all that cheesy goodness. It’s hearty, family-friendly, and couldn’t be simpler to throw together—especially if I’m using rotisserie chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked chopped chicken – rotisserie works great

• 1 can (10.5 oz) unsalted cream of chicken soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese

• 1 packet ranch dressing mix

• 6 slices cooked chopped bacon

• 1 can Refrigerated Grands Jr Biscuits (8 biscuits), cut into quarters

Directions

1. I preheat the oven to 350ºF and lightly spray a 9×13-inch baking dish with cooking spray.

2. In a large bowl, I mix together the chopped cooked chicken, cream of chicken soup, sour cream, shredded cheddar, ranch dressing mix, and cooked bacon until well combined.

3. I cut the biscuits into quarters and gently fold them into the chicken mixture, being careful not to overmix so the dough stays fluffy.

4. I transfer the mixture into the prepared baking dish and spread it out evenly.

5. I bake it uncovered for 25–30 minutes, or until the biscuits are golden and the entire dish is hot and bubbly.

6. I let it rest for about 5 minutes before scooping and serving—it helps everything set just right.

Servings and timing

This recipe makes 6 hearty servings. It takes 10 minutes to prep and about 30 minutes to bake, for a total of 40 minutes from start to finish. It’s ideal when I need dinner on the table fast without skimping on flavor.

Variations

• I swap cheddar for Monterey Jack or pepper jack when I want a little kick.

• When I want more veggies, I stir in cooked broccoli or spinach before baking.

• I’ve used turkey bacon or chicken sausage as a lighter alternative to pork bacon.

• Sometimes I sprinkle crushed French-fried onions or buttery breadcrumbs on top for a little crunch.

• For a spicy twist, I mix in a dash of hot sauce or diced jalapeños.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions or warm the whole dish in a 300°F oven until heated through. I avoid overbaking during reheating so the biscuits stay soft and not dry.

FAQs

Can I make this ahead of time?

Yes. I assemble the casserole up to a day in advance and keep it covered in the fridge. I add 5–10 extra minutes to the bake time if going straight from the fridge to the oven.

Do I have to use Grands Jr biscuits?

No, but I stick with smaller biscuit sizes. If I use larger biscuits, I cut them into smaller pieces so they cook evenly.

Can I freeze this dish?

I’ve had better results freezing it after baking rather than before. I cool it completely, wrap tightly, and freeze for up to 2 months. I thaw overnight in the fridge and reheat in the oven.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve swapped it 1:1 with good results. The texture is slightly tangier, but still creamy and delicious.

What’s the best way to check if it’s done?

I look for golden-brown biscuit tops and bubbling cheese throughout. A toothpick inserted in the center should come out clean, and the biscuit pieces should feel firm, not doughy.

Conclusion

This Cracked Out Chicken Bubble Up Bake is everything I want in a weeknight dinner—fast, filling, cheesy, and guaranteed to bring everyone back for seconds. I love how easy it is to customize, and it’s a lifesaver when I need to feed a hungry crowd with minimal effort. If I’m craving comfort food, this bake always delivers.

Print