Chicken Bubble Biscuit Bake Casserole

Full Recipe

Ingredients

3 cups boiled chicken, hand-shredded + bone-dry

2 cans (10.5 oz each) Campbell’s cream of chicken soup, undiluted

1½ cups full-fat sour cream, room temp

2 tbsp Hidden Valley ranch mix, sifted

¼ cup hickory-smoked bacon, cooked crisp

2 cups sharp white cheddar, block-grated

12 oz Pillsbury Grands! biscuits, frozen solid

1 tsp sorghum syrup (Mama’s secret)

Bacon grease (for greasing pan)

Instructions

Shred chicken: Boil chicken with bay leaf → cool completely → shred by hand → pat bone-dry → rest 5 mins.

Mix sauce: Whisk soup + sour cream → add ranch mix → scrape ALL fond → fold in chicken + bacon + 1 cup cheese (3 strokes). Rest 10 mins.

Quarter biscuits: Cut frozen biscuits into quarters → gently fold into mixture.

Bake: Heat oven to 175°C. Grease cast iron skillet with bacon grease. Pour mixture → top with remaining cheese → bake 25-35 mins on lowest rack. Rest 15 mins.

Notes

Critical: Never thaw biscuits—thawed = collapsed disaster.

Always rest casserole 15 mins—steam = soggy crust.

Tools: Cast iron skillet, wooden spoon, box grater.

Allergy note: Contains dairy. Vegan swap: Vegan biscuits + cashew sour cream (add 1 tsp xanthan gum to soup).

Pro Tip: Leftover casserole? Tear into broth + beans → bake 15 mins at 180°C. My grandkids call it “Mama’s Magic Sop”—and they’re never wrong.

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