This was the best thing we ate last weekend. I made this for lunch and it was SOOOOO good! I wanted to eat the entire pan myself. Crazy good! I modified my Rotel Chicken Spaghetti recipe and turned it into a bubble up. It worked great. Serve this with some Mexican rice, black beans and/or a salad for a complete fiesta!
I use Pillsbury Grands Jr. biscuits, not the big Pillsbury Grands biscuits. I think the smaller biscuits work better in the bubble up recipes. They don't crowd the pan and cook all the way through. If you want to use the bigger Pillsbury Grands biscuits, cut them into 6 pieces and throw one of the biscuits away. That will help ensure that the biscuit dough gets cooked all the way through.
King Ranch Bubble Up
- 12 oz cooked chicken, chopped (half a rotisserie chicken)
- 1 can (10 3/4 ounce) Cream of Chicken Soup
- 1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz Velveeta cheese, cubed
- 1 (12oz) can Pillsbury Grands Jr Biscuits (10 count)
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, Rotel tomatoes, garlic and onion powder. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken.
Cut biscuits into quarters. Stir into chicken and cheese mixture. Pour mixture into prepared 9x13-inch pan.
Bake for 30 minutes.
CONNECT WITH PLAIN CHICKEN