Bubble up bake recipes! French onion Chicken & Mexican bubble up bake

Ingredients

• 10 pieces Country Style Biscuits (cut into 6‑8 bite‑size pieces)
• 1 can (10.5 oz) Cream of Chicken Soup (full‑size can, any brand)
• 1 cup French Onion Dip (store‑bought, creamy)
• 2 large Chicken Breast (cooked and roughly chopped, yields about 2 cups shredded)
• 1 cup Cheddar Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 1/2 cup Breadcrumbs (plain or seasoned, for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Biscuits

   Remove the biscuits from the package and cut each one into 6‑8 bite‑size pieces using a knife.

   Time: PT5M

3. Cook Chicken

   Season the chicken breasts with salt and pepper, then poach or pan‑cook them until they reach an internal temperature of 165°F. Let cool slightly and roughly chop into bite‑size pieces (about 2 cups).

   Time: PT15M

   Temperature: 165°F

4. Make Creamy Sauce

   In a mixing bowl combine the whole can of cream of chicken soup with 1 cup of French onion dip. Stir until smooth.

   Time: PT3M

5. Coat Chicken

   Add the chopped chicken to the soup‑dip mixture and toss until the chicken is evenly coated.

   Time: PT2M

6. Assemble Casserole

   Lightly oil the 9x13 casserole dish. Spread the biscuit pieces evenly across the bottom. Pour the chicken‑soup mixture over the biscuits, spreading gently. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, then evenly distribute the breadcrumbs.

   Time: PT5M

7. Bake

   Place the casserole in the preheated oven and bake for 35‑40 minutes, until the cheese is melted and golden and the biscuits are cooked through and fluffy.

   Time: PT35M

   Temperature: 350°F

8. Rest and Serve

   Remove from oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

1g