Monterey Chicken Bubble Up - cheesy chicken and spinach biscuit bake. One bite and this is sure to earn a spot in the dinner rotation. Chicken, spinach, Monterey Jack cheese, cream of chicken soup, sour cream, and french fried onions. Use a rotisserie chicken and this is ready to bake in minutes.
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
Combine chicken, spinach, soup, sour cream, and cheese. Stir in half of the onions. Cut each biscuit into 4 pieces. Toss with chicken mixture.
Pour chicken mixture into prepared pan. Top with remaining half of the French fried onions.
Bake uncovered for 25-30 minutes, until bubbly and biscuits are golden brown.
Notes:
Please note, this recipe uses the smaller-sized canned biscuits. If you can't find the smaller 12-oz can of biscuits, you can use the larger 16-oz can. Use 6 of the 8 biscuits and cut each biscuit into 6 pieces.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
Can Chicken Bubble Up be made in advance? I don’t like to assemble this casserole ahead of time. I don’t think the biscuits rise as high after sitting overnight in the refrigerator. That being said, you certainly can assemble this the night before and refrigerate it overnight. You can also mix up the filling and refrigerate it overnight and then toss it with the biscuits right before baking.
Can Chicken Bubble Up be frozen? Yes! I suggest freezing the casserole after baking. Cool the pan to room temperature. Cover the pan with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
To reheat, thaw completely. Cover with aluminum foil and bake at 350ºF for 35 to 45 minutes.
Store leftovers in an airtight container in the refrigerator.