Creamy Turkey Bubble Up Casserole (Easy 9×13 Comfort Food Dinner)

Nothing says “home” like a warm casserole coming out of the oven—golden on top, creamy underneath, and packed with feel-good flavor. This Creamy Turkey Bubble Up Casserole is one of those simple, practical meals that turns leftovers into something your family acts like you cooked all day. ?

It’s made with tender turkey, refrigerated biscuits that “bubble up” while baking, a creamy sauce, and plenty of melted cheese—baked in a 9×13 dish until bubbly and irresistible.

Whether you’re using holiday leftover turkey or just trying to stretch groceries a little further, this is a homestead-style, budget-friendly dinner that hits the spot every time.

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Why You’ll Love This Recipe

• Perfect for leftover turkey (or chicken!)

• Easy prep with simple pantry ingredients

• One 9×13 dish = minimal cleanup ?

• Creamy, cheesy, hearty comfort food

• Great for meal prep and reheats like a dream

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What Is “Bubble Up” Casserole?

A bubble up casserole uses refrigerated biscuit dough cut into bite-sized pieces. As it bakes, the dough puffs up (“bubbles”) through the creamy filling, making soft, fluffy bites throughout the casserole.

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Ingredients

Casserole

• 2 cups cooked turkey, shredded or chopped (or chicken)

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

• 1 cup sour cream (or plain Greek yogurt)

• 1 can refrigerated biscuits (8-count), cut into quarters

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp black pepper

•  1 cup frozen mixed vegetables (peas/carrots/corn)

• 1 cup shredded cheddar

• Optional garnish: chopped chives or green onion

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Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking dish.

2. In a large bowl, mix cream soup + sour cream + seasonings until smooth.

3. Stir in the turkey (and veggies if using).

4. Cut biscuits into quarters and fold them into the mixture until evenly coated.

5. Spread into the 9×13 dish. Sprinkle with shredded cheese.

6. Bake 20 minutes covered, then uncover and cook 10 more minutes or until biscuits are cooked through and the top is golden and bubbly.

7. Rest 5–10 minutes before serving. Garnish with chives if you want to get fancy. ?

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Tips for Best Results ?

• Cut biscuits evenly so they cook through at the same time.

• If the top browns too fast, tent with foil for the last 10 minutes.

• For extra creamy filling, add 2–4 oz cream cheese to the mix.

• Don’t skip the rest time—this helps it set up so servings hold together.

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Serving Suggestions ??

This casserole is hearty, so I like pairing it with something lighter:

• A simple garden salad with vinaigrette

• Green beans or roasted broccoli

• Pickles or chow chow on the side (Southern-approved!)

• A slice of cornbread if you’re feeding hungry folks

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Storage Instructions

• Refrigerator: Store covered in an airtight container for 3–4 days.

• Freezer: Freeze portions in freezer-safe containers for up to 2 months (texture is best if baked fresh, but it still freezes well!).

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Reheating

• Oven (best): 350°F for 15–20 minutes or until hot.

• Microwave: Heat portions in 60–90 second bursts until warmed through.

• If it thickens after chilling, add a splash of milk before reheating to bring back the creaminess.

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Variations & Add-Ins

Want to change it up? Here are easy swaps:

• Chicken instead of turkey (rotisserie chicken works great)

• Add bacon bits or diced ham

• Mix in jalapeños or hot sauce for a kick

• Use pepper jack instead of cheddar

• Add sautéed onion, bell pepper, or mushrooms

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Q&A (Troubleshooting + Helpful Answers)

Q: How do I know the biscuits are done?
A: The center biscuit pieces should be fluffy, not doughy. If needed, bake 5–10 minutes longer and loosely cover with foil if the top is getting too dark.

Q: Can I assemble it ahead of time?
A: Yes—but for best biscuit texture, assemble up to 4–6 hours ahead and refrigerate. Let it sit 15 minutes at room temp before baking.

Q: Can I use homemade biscuit dough?
A: You can, but refrigerated biscuits are the easiest and most reliable for “bubble up” style. If using homemade, keep pieces small and bake until fully cooked.

Q: What if I don’t have cream of chicken soup?
A: Cream of mushroom works great. You can also use cream of celery, or a homemade white sauce if you prefer.

Q: Is this recipe good for leftover holiday turkey?
A: Absolutely—this is one of the best ways to turn leftovers into a totally new meal.

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