Mexican Chicken Bubble Up Casserole
Mexican Chicken Bubble Up Casserole is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by Gregs Cumberlachia Kitchen on YouTube.
Prep: 45 min | Cook: 55 min | Total: 1 hr 55 min
Cost: $10.32 total, $1.72 per serving
Ingredients
- 2 pieces Chicken Breast (Boneless, skinless; can use rotisserie or boiled chicken instead)
- 1 tablespoon Mrs. Dash Southwest Chipotle Salt‑Free Seasoning (Season chicken before sautéing)
- 1.5 cups Salsa (red) (Store‑bought or homemade; can substitute green salsa (salsa verde) for a tangier flavor)
- 0.75 cup Water
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Garlic Powder (1 tsp for sauce, 0.5 tsp for biscuit dough)
- 1 teaspoon Paprika
- 1 can (14.5 oz) Diced Tomatoes (Drain slightly if you prefer a thicker sauce)
- 1 small can (4 oz) Green Chilies (canned, mild) (Can use hotter chilies for more spice)
- 1 cup Self‑Rising Flour (If unavailable, use all‑purpose flour + 1 tsp baking powder + pinch of salt)
- 0.5 cup Buttermilk (Provides tenderness to biscuits; can substitute milk + 1 tsp lemon juice)
- 3 cups Shredded Cheese (Mexican blend or cheddar) (Divided: 1 cup in biscuit dough, 2 cups for topping)
Instructions
Season and Sauté Chicken
Pat the chicken breasts dry, season both sides with Mrs. Dash Southwest Chipotle Salt‑Free Seasoning, then sauté in a lightly sprayed skillet over medium‑high heat until golden brown and cooked through, about 8‑10 minutes. Remove from heat and set aside.
Time: PT10M
Dice the Chicken
Transfer the cooked chicken to a cutting board and dice into bite‑size pieces (about ½‑inch cubes).
Time: PT5M
Prepare the Sauce
In a bowl combine 1½ cups salsa, ¾ cup water, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp paprika, 1 can diced tomatoes (drained slightly), and 1 can green chilies. Stir until evenly mixed.
Time: PT5M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Make Biscuit Dough
In a mixing bowl combine 1 cup self‑rising flour, 0.5 tsp garlic powder, 1 cup shredded cheese, 1 small can green chilies (drained), and ½ cup buttermilk. Stir until a thick, slightly sticky dough forms. If the dough is too runny, add a tablespoon more flour; if too dry, add a splash more buttermilk.
Time: PT15M
Shape and Cut Biscuits
Turn the dough onto a lightly floured surface, pat it to a thickness of ½‑¾ inch, and use a 2‑inch biscuit cutter (floured) to cut rounds. Gather scraps, re‑pat, and cut more biscuits until dough is used.
Time: PT5M
Assemble the Casserole
Spread the diced chicken evenly in the bottom of the 9×13‑inch casserole dish. Pour the prepared sauce over the chicken, spreading to cover. Sprinkle the remaining 2 cups shredded cheese on top. Arrange the biscuit pieces over the cheese, spacing them evenly.
Time: PT5M
Bake
Place the casserole uncovered in the preheated oven and bake for 45 minutes, or until the biscuits are golden brown and cooked through and the sauce is bubbling.
Time: PT45M
Temperature: 350°F
Cool and Serve
Remove the casserole from the oven and let it rest for 15‑20 minutes before serving. This allows the sauce to set and makes cutting easier.
Time: PT20M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Can be made gluten‑free with gluten‑free self‑rising flour, Can be made dairy‑free using dairy‑free cheese and plant‑based milk
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Ground chicken, Ground turkey, Cooked rotisserie chicken, shredded
- Instead of Mrs. Dash Southwest Chipotle Salt‑Free Seasoning: Taco seasoning, Homemade chipotle spice blend
- Instead of Salsa (red): Pico de gallo, Tomatillo salsa
- Instead of Dried Oregano: Italian seasoning
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Paprika: Smoked paprika
- Instead of Diced Tomatoes: Fresh diced tomatoes
- Instead of Green Chilies (canned, mild): Fresh jalapeños, diced, Chipotle in adobo
- Instead of Self‑Rising Flour: All‑purpose flour with leavening
- Instead of Buttermilk: Milk + lemon juice, Yogurt thinned with water
- Instead of Shredded Cheese (Mexican blend or cheddar): Monterey Jack, Mozzarella
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Cups and Spoons
- Casserole Dish (9×13 inch)
- Oven
- Biscuit Cutter (2‑2.5 inch round) (optional)
- Aluminum Foil (optional)
- Spatula or Wooden Spoon
- Oven Mitts
Critical Steps — Do Not Skip
- Season and fully cook the chicken before adding to the casserole.
- Ensure biscuit dough is thick enough; too thin dough will result in soggy biscuits.
- Bake uncovered until biscuits are golden and fully cooked; cover with foil only if they brown too fast.
Chef Tips from the Video
- Use a rotisserie chicken for maximum flavor and minimal prep time.
- Buttermilk makes the biscuits extra tender; if unavailable, add 1 tsp lemon juice to regular milk and let sit 5 minutes.
- For a spicier casserole, substitute the mild green chilies with jalapeños or chipotle peppers in adobo.
Troubleshooting
Biscuit dough is too runny.
Add a tablespoon of self‑rising flour at a time until the dough holds together; avoid over‑mixing.
Biscuits are doughy in the center after baking.
Increase baking time by 5‑10 minutes, or cover the top with foil to prevent over‑browning while the interior finishes.
Sauce is too watery.
Reduce the water amount or simmer the sauce on the stovetop for a few minutes before assembling.
Chicken is dry.
Do not over‑cook the chicken; sauté just until golden and cooked through, or use rotisserie chicken for extra moisture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions wrapped tightly for up to 2 months. Reheat in oven at 350°F until hot.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and dice the chicken up to 1 day ahead; store in the fridge.
- Prepare the sauce and biscuit dough separately, refrigerate, and assemble just before baking.
- Assemble the full casserole, cover tightly, and refrigerate; bake directly from the fridge (add 5‑10 minutes to bake time).
Frequently Asked Questions
What is the cultural significance and history of Mexican Bubble Up Casserole in American‑Mexican cuisine?
The bubble‑up casserole is a modern, comfort‑food twist on traditional Mexican layered dishes like enchilada casseroles. It reflects the American love for hearty, one‑dish meals while incorporating classic Mexican flavors such as salsa, chilies, and cheese.
What are the traditional regional variations of Mexican Bubble Up Casserole in Mexican‑inspired cuisine?
While the bubble‑up casserole itself is a contemporary creation, similar layered dishes appear in the Southwest United States, often using corn tortillas instead of biscuits. In northern Mexico, a version might include chorizo and a spicier salsa verde.
How is Mexican Bubble Up Casserole traditionally served in Mexican‑American households?
It is typically served hot straight from the oven, often accompanied by fresh toppings like cilantro, avocado slices, sour cream, or extra salsa. It makes a complete meal on its own or can be paired with a simple side salad or Mexican rice.
What occasions or celebrations is Mexican Bubble Up Casserole traditionally associated with in Mexican‑American culture?
Because it feeds a crowd, it’s popular for family gatherings, potlucks, game‑day parties, and casual holiday meals such as Cinco de Mayo or Fourth of July barbecues.
What makes Mexican Bubble Up Casserole special or unique in Mexican‑American cuisine?
The defining feature is the biscuit topping that rises through the bubbling salsa‑tomato sauce, creating a fluffy, golden crust that contrasts with the savory chicken and cheese underneath—a texture not found in classic enchiladas.
How has Mexican Bubble Up Casserole evolved over time in home cooking circles?
Home cooks have adapted the recipe by swapping biscuits for corn‑meal dumplings, using different proteins like shredded pork, and adding vegetables such as corn or black beans, showing the dish’s flexibility and growing popularity.
What are the most common mistakes to avoid when making Mexican Bubble Up Casserole at home?
Common errors include over‑mixing the biscuit dough, using too much liquid in the sauce, and under‑baking the biscuits which leaves a doughy center. Also, forgetting to preheat the oven can result in uneven cooking.
Why does this Mexican Bubble Up Casserole recipe use self‑rising flour instead of all‑purpose flour with separate leavening?
Self‑rising flour simplifies the biscuit dough by already containing the right amount of baking powder and salt, ensuring consistent rise without having to measure additional leavening agents.
Can I make Mexican Bubble Up Casserole ahead of time and how should I store it?
Yes. Assemble the casserole up to the point of adding the biscuit topping, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 5‑10 minutes to the baking time. Leftovers store in the refrigerator for 4 days or freeze for up to 2 months.
What does the YouTube channel Gregs Cumberlachia Kitchen specialize in?
Gregs Cumberlachia Kitchen focuses on approachable, family‑friendly comfort food recipes, often featuring creative twists on classic dishes and collaborative “casserole” projects with other creators.
How does the YouTube channel Gregs Cumberlachia Kitchen's approach to Mexican‑inspired cooking differ from other Mexican cooking channels?
Gregs Cumberlachia Kitchen blends traditional Mexican flavors with American comfort‑food techniques, such as using biscuit toppings, whereas many Mexican‑focused channels stick to authentic preparations like tacos, enchiladas, and mole sauces.
Last updated: September 2, 2026
