Bubble Up Mexican Casserole
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- 1 1/2 lbs cooked chicken, diced or shredded (boneless, skinless chicken breasts – rotisserie chicken is great too)
- 16 oz can refrigerator biscuits
- 10 oz can enchilada sauce
- 10 oz can Rotel, original – drain excess liquid
- 1 1/2 to 2 cups Mexican cheese blend or cheddar (cheese is added after baking for 25 minutes)
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.
Cut biscuits into quarters and place them in a single layer in baking dish – see photos below.
Heat chicken in a skillet on medium heat. I cooked my chicken breast in olive oil in a skillet on the stove. Pour enchilada sauce and rotel over cooked chicken and mix well. Pour chicken mixture evenly over biscuits.
Bake on middle rack of oven for 25 minutes. After 25 minutes, use a toothpick to check to see if the biscuits are cooked through. When ready, remove from oven, evenly top with cheese and place back in oven for an additional 8 to 10 minutes, until cheese has melted and begins to bubble.
Serve topped with your favorite toppings: sour cream, lettuce, onions, tomatoes, olives. Enjoy!
Tip – black beans, corn and Jalapeños would make a great addition to this dish!
Thanks so much for stopping by!
Cheers!
Steve Murphy
Can you freeze this after baking it?
Steve Murphy
Can u freeze this after cooking?
Anonymous
Hi, I am in Australia, a lot of recipes have canned or fridge biscuits which we don't have, is this the same as what I would call a scone..butter rubbed into flour milk or water sugar for sweet, cheese or whatever for savoury, then cooked in hot oven, love your sight
marysweetlittlebluebird
Hi! Thanks so much for the sweet words and for visiting! I am not sure if scones are the same. I found this copycat version for the biscuits – I hope it helps: http://goodcheapeats.com/2013/10/flaky-buttermilk-biscuits/
Anonymous
You can Google a recipe for biscuits and make your own. I don't think scones are the same.
Anonymous
This would be great with pillsbury corn biscuits
Anonymous
to cut down the time required to make this on a busy night, use some weekend time to fix the chicken using a slow cooker. I purchase trimmed skinless chicken tenders (or breasts or whatever catches my attention at the time — boneless too), cut into chunks (trimming off what I can of what they left when they 'trimmed'), quick "brown" in a skillet, deglaze with some chicken broth, put ALL in slow cooker, add the remainder of the can of chicken broth, and set it to cook for a few hours. For me it is done when I can take a wooden spoon or equivalent and press a chunk against the side of the cooker and it 'shreds' itself — then I drain out the broth, set it aside for another use (I freeze it for soup or whatever), put the chicken chunks in a bowl and stir vigorously with a wooden spoon until it is all shredded or broken down enough to my liking. Package up in freezer ziplocs once cool enough (I actually use a scale and weigh out, labelling the baggies so I can gauge better when I need a # or a half #, etc. — I usually package in approx. 4 oz sizes and then put teh smaller freezer bags together in a bigger bag or container) — then when I need chix for a recipe or a meal, I just reach into the freezer, pull out the number of baggies it takes, and viola! no need to deal with cooking raw meat at a time when I'm tired. I do something similar with ground sirloin as well.. only that's even simpler — put a few pounds in the slow cooker, cover, go stir it about every hour or so to make sure the top doesn't 'dry out' once the fat starts to cook out — use a potato masher to break up the meat during the cooking, it is easier than a wooden spoon. When no more pink shows, drain the fat off, rinse meat in collander to remove the remaining excess fat, let it cool a bit, then weigh and put in freezer baggies. Again, so much more likely to eat at home when I can just reach in the freezer and grab meat that's already cooked to put in something like this recipe or hamburger helper or quick homemade tacos, etc. ~PMR~
marysweetlittlebluebird
Thanks so much for the tips!
Anonymous
I do this all the time also as I can then in 30 minutesor less have a hot meal thrown together while I catch a minute to breath at the end of my day isn't as much mess either as by cooking up chicken and beef etc is only one time dirty dishes to clean up from meat rather than every meal of extra pans etc anything that stops me from having to wash too mny dirty dishes is a plus for me lol
Danni@SiloHillFarm
Anything Mexican and I am in!! Looks wonderful Mary and hard to believe it's on the healthy side! Thank you!
marysweetlittlebluebird
Thank you, Danni! I'll be making this again very soon!
MyJourneyBack
Sounds yummy. Can't wait to try. Off to buy some biscuits! Thanks for sharing.
marysweetlittlebluebird
You're so welcome! Thanks so much for the visit!
Mel@Mellywood's Mansion
Yum Mexican food is my second favourite cuisine only after Greek this looks yum!
marysweetlittlebluebird
You have good taste buds!