Chile Chicken Bubble Up

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

Turn a handful of simple ingredients into a cheesy, spicy, weeknight casserole the whole family will devour. This chile chicken bubble up bake is packed with juicy chicken, green chiles, gooey cheese, and fluffy biscuit dough — all baked into bubbly, golden perfection in just 30 minutes.

Course Main Dish (Quick and Easy)

Cuisine American - Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings Hearty 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