I enjoy making this warm and comforting casserole whenever I want a hearty dish that comes together quickly. The combination of tender chicken, ranch flavor, creamy sauce, fluffy biscuit pieces, and melted cheese makes this bake incredibly satisfying every time.
Why You’ll Love This Recipe
I love this recipe because it uses simple grocery staples and requires minimal prep. I only mix everything in one bowl, pour it into a dish, and bake. It’s perfect for busy days when I want something filling without spending too much time in the kitchen. I also appreciate how easy it is to customize depending on what I have available.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken
1 can refrigerated biscuit dough, cut into quarters
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup sour cream
1 packet ranch seasoning mix
1 can cream of chicken soup
Directions
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I mix the sour cream, cream of chicken soup, and ranch seasoning in a large bowl until smooth.
I stir in the shredded chicken and biscuit dough pieces.
I spread the mixture evenly in the baking dish.
I top the casserole with the cheddar and mozzarella cheese.
I bake uncovered for 30–35 minutes, until the biscuits are cooked through and the cheese is melted and bubbly.
I let the dish rest for 5 minutes before serving.
Servings And Timing
This recipe makes about 6 servings. Prep time takes roughly 15 minutes, baking takes about 35 minutes, and the total time is approximately 50 minutes from start to finish.
Variations
I replace cheddar with pepper jack when I want extra spice.
I use rotisserie chicken when I need a quicker option.
I add chopped green onions on top for freshness.
I mix in a cup of frozen vegetables such as peas or corn for extra texture and color.
I switch mozzarella for Monterey Jack when I want a smoother melt.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the microwave for 1–2 minutes or heat the dish in the oven at 325°F until warmed through. If the sauce thickens after reheating, I stir in a spoonful of sour cream to add back creaminess.
FAQs
Can I make this ahead of time?
I can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
Can I freeze this casserole?
Yes, I freeze it after baking. I let it cool completely, wrap it tightly, and reheat it in the oven at 325°F until heated through.
Can I use homemade ranch seasoning?
Yes, I often make my own with dried herbs, garlic powder, onion powder, and salt.
How do I know the biscuits are fully cooked?
I check the center with a spoon; the dough should look fluffy and cooked rather than raw or gummy.
Can I lighten the recipe with low-fat ingredients?
I can use reduced-fat sour cream or cheese, but I prefer full-fat versions for the best texture.
Conclusion
I enjoy how simple, creamy, and flavorful this cracked out chicken bubble up turns out every time. It’s an easy, reliable dish that fits both busy weeknights and comforting weekend meals. I appreciate its flexibility, quick preparation, and satisfying results.
Cracked Out Chicken Bubble Up is a quick and comforting casserole made with tender chicken, ranch-seasoned creamy sauce, fluffy biscuit pieces, and a melty cheese topping. It’s perfect for family dinners and easy to customize.
Total Time:50 minutes
Yield:6 servings
Ingredients
2 cups cooked shredded chicken
1 can refrigerated biscuit dough, cut into quarters
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup sour cream
1 packet ranch seasoning mix
1 can cream of chicken soup
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix sour cream, cream of chicken soup, and ranch seasoning until smooth.
Add shredded chicken and biscuit pieces to the bowl and mix until combined.
Transfer mixture into the prepared baking dish and spread evenly.
Top with cheddar and mozzarella cheese.
Bake uncovered for 30–35 minutes, or until biscuits are golden and cooked through, and cheese is bubbly.
Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for faster prep.
Add green onions or frozen veggies for variety.
Substitute mozzarella with Monterey Jack for smoother melt.
Reheat with added sour cream if mixture thickens.
Double-check biscuit doneness by checking center pieces.
