Take-out Tuesday, French Onion Chicken Bubble-up

the Painted Apron

5 years ago

This is an easy weeknight dinner,

pretty much a “dump and go” type casserole…

lots of flavors and textures in the simple 6 ingredient dinner!

It’s a casserole of chicken in a creamy sauce

surrounded by biscuit pieces

and topped with cheese and French fried onions

I started by poaching boneless chicken breasts

You could also use rotisserie chicken or leftover cooked chicken

Poaching chicken is super easy,

put it in a sauce pan,

cover it with chicken broth,

bring it to a boil and cover then turn off the burner

Leave the pan on the hot burner for 30 minutes

Remove the chicken from the broth and it will shred like a dream

Mix the soup and onion dip together

You can do this right in the casserole dish

After the sauce is mixed, stir in chicken and cheese

At this point you can cover and refrigerate it until baking later

Right before baking,

cut the biscuits into 4-6 pieces

and submerge them in the sauce and chicken mixture

Bake for 20 minutes

Top with French fried onions and bake for 5 more minutes

or until biscuits are golden and cooked through

Serve it with a simple vegetable or a salad

You can also substitute sour cream for the onion dip

and top the dish with buttery cracker crumbs or crushed potato chips

This recipe is adapted from Plain Chicken

French Onion Chicken Bubble-up

Chicken and biscuits baked in a creamy sauce and topped with French fried onions

Course Main Course

Cuisine American

Keyword chicken and biscuits, chicken bubble-up, chicken casserole, easy casserole, French onion chicken

Prep Time 5

Cook Time 25

Poaching time 35

Servings 3

Put chicken and broth into a sauce pan and bring to a boil over high heat
Once broth comes to a boil, cover pan and turn the burner off. Let chicken sit on burner in covered pan for 30 minutes. Remove from broth and shred chicken
Spray a small casserole, like an 8" x 8," and combine the soup and dip right in the dish
Add chicken and cheese and stir to combine. Casserole can be covered and refrigerated at this point for baking later
Right before baking, cut the biscuits into 4 piece and submerge them into the chicken mixture in the dish
Bake at 350 degrees for 20 minutes. Top with onions and return to oven for 5 more minutes or until biscuits are cooked through and golden.
Reheat leftovers covered at 325 degrees for 20-25 minutes
Serves 3-4