Chile Chicken Bubble Up

A serving of chicken bubble up being lifted from a white casserole dish.

Spice up your dinner with this easy Chile Chicken Bubble Up! Packed with zesty flavors, gooey cheese, tender chicken, and fluffy biscuit pieces, it’s the ultimate comfort food with a kick. Perfect for busy weeknights!

Course Main Dish (Quick and Easy)

Cuisine American - Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 527kcal

Author Marye Audet-White

Ingredients

2 cups cooked chicken diced
10.5 ounces Cream of Chicken Soup
8 ounces sour cream
1 ½ cups shredded pepper jack cheese divided use
1 ounce ranch dressing mix
4 ounces chopped green chiles drained
12- oz refrigerated biscuits 10-count can
¼ cup cilantro chopped (optional)

Instructions

Preheat oven to 350º F.
Spray a 9x13-inch pan with cooking spray.
Set aside.
Combine chicken, soup, sour cream, 1 cup of cheese, Ranch mix, and chiles.
Cut each biscuit into 4 pieces.
Gently stir into chicken mixture.
Spoon chicken mixture into prepared pan.
Top with remaining cheese.
Bake for 25-30 minutes, until bubbly and biscuits are golden brown.
Sprinkle with cilantro and serve.

Notes

Storage:

Let the bubble-up bake cool to room temperature, then refrigerate leftovers in an airtight container for up to four days. To freeze use freezer-safe containers or wrap portions in plastic wrap and place them in a zip-top freezer bag. It’ll keep for up to three months in the freezer.

Warm leftovers in a foil-covered baking dish in a 350-degree F oven for 15-20 minutes until heated through.

Tips:

Be sure to use cooked chicken. Rotisserie chicken works great!
Buy whole-fat sour cream. Reduced-fat versions aren’t as creamy and tend to split while baking.

Always, always, always shred your cheese from a block!

Make sure you cut up the biscuits instead of leaving them whole so everything cooks evenly.

Nutrition