Mexican Chicken Bubble Up Casserole

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

1. 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

2. Dice the Chicken

   Transfer the cooked chicken to a cutting board and dice into bite‑size pieces (about ½‑inch cubes).

   Time: PT5M

3. 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

4. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

5. 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

6. 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

7. 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

8. 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

9. 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