French Onion Chicken Bubble-up
Chicken and biscuits baked in a creamy sauce and topped with French fried onions
Ingredients
- 1 lb. boneless chicken breast or 2 cups shredded cooked chicken
- 3 cups chicken broth
- 1 can Cream of Chicken Soup
- 1 cup prepared refrigerated onion dip
- 4 oz. grated cheddar cheese
- 1 cup French fried onion pieces
- 1 small can 5 count, refrigerated Grands biscuit dough*
Instructions
- 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
Notes
*You can use a regular size biscuit can, and bake the extra biscuits to use for breakfast
You can also substitute sour cream for the onion dip
and top the dish with buttery cracker crumbs or crushed potato chips