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Chicken Alfredo Bubble Up Bake is a quick & easy dinnertime favorite that needs only 5 simple, ready-to-use ingredients. Made with cooked shredded chicken, fluffy biscuit pieces, Alfredo sauce, and cheese. This easy casserole “bubbles up” into golden, cheesy perfection in the oven.
For another delicious variation of a bubble up bake 🍽 – try this Pepperoni Pizza Biscuit Casserole or this Sloppy Joe Biscuit Casserole.
Chicken Alfredo Bubble Up Bake (Easy Biscuit Casserole Recipe)
You might be wondering what a bubble up bake is… A bubble up bake is an easy casserole made by mixing cut-up refrigerated biscuit dough with savory ingredients such as meat, sauce, cheese, and sometimes vegetables.
As it bakes the pieces “bubble up” and puff, creating a fluffy, flavorful, and filling meal often baked in a 9×13 baking dish. It’s an easy, stress-free, family favorite dinner that appeals to everyone.
This chicken Alfredo version is only 5 ingredients! It combine those classic chicken Alfredo flavors that we all love – Alfredo sauce, chicken, and two types of cheese.
🍽Why You’ll Love Chicken Alfredo Bubble Up Casserole
- ❤︎ Super easy to make with only 5 easy, ready-to-use ingredients
- ❤︎ Creamy, cheesy, family-approved comfort food that everyone loves
- ❤︎ Everyone loves the “bubble effect” – the biscuit pieces rise and pop up through the mixture, creating pockets of fluffy buttery dough.
- ❤︎ Great way to use up chicken leftovers or an easy rotisserie chicken dinner recipe
- ❤︎ Dump and go casserole with minimal prep and the oven does all the work
Only 5 Ingredients Needed
- Refrigerated Grands Biscuits : I use the Pillsbury brand buttery flaky layers biscuits. They are the Grands! sized biscuits. Use any variety but make sure you’re using one of the larger 16 ounce cans that comes with 8 biscuits in it.
- Cooked Shredded Chicken
- Alfredo Sauce
- Shredded Mozzarella Cheese
- Grated Parmesan Cheese
How To Make Chicken Alfredo Bubble Up Biscuit Casserole (Printable Recipe Card)
Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
Unwrap the biscuits onto a cutting board. Cut each biscuit into 4 pieces and add them into a large mixing bowl.
Add the shredded chicken, Alfredo sauce, ½ cup shredded mozzarella cheese, and the parmesan cheese into the mixing bowl with the biscuits. Stir everything together until well combined.
Transfer the biscuit mixture into the prepared casserole dish and spread it out into an even layer. Top with the remaining ½ cup shredded mozzarella cheese.
Bake for 40-45 minutes or until the biscuits are cooked through.
How To Store and Reheat Leftover Bubble Up Bake
Store leftovers inside an airtight container, in the refrigerator, for up to 4 days. To reheat, microwave individual portions for 60-90 seconds, stirring halfway through, until thoroughly heated.
Substitutions & Ingredient Notes
- Refrigerated Canned Biscuits : You can use any variety you prefer; buttermilk, homestyle, buttery flaky layers.
- Shredded Chicken : I love using a rotisserie chicken but you can also use leftover shredded or chopped cooked chicken, buy some ready-to-use cooked chicken at the store and shred or chop it, or canned chicken can be used (make sure it’s drained well and flaked).
- Alfredo Sauce : If you are using homemade Alfredo sauce you will need 2 cups Alfredo sauce to equal the 15 ounce jar. Any variety of Alfredo sauce works in this recipe.
- Parmesan Cheese : I prefer using the shelf-stable grated parmesan cheese but feel free to use any parmesan cheese you like; fresh shredded from a wedge, the refrigerated grated parmesan cheese, or try an asiago or Romano cheese instead.
Pro Tips From The Test Kitchen
- Use any flavor or variety of Alfredo sauce you want! You can even use 2 cups homemade Alfredo sauce.
- I prefer using the refrigerated grated parmesan cheese you can find with the other cheeses, or you can also find in the deli section with the other specialty cheeses. I don’t recommend using freshly grated parmesan cheese from a wedge because it burns in the oven. Use the finer, grated parmesan cheese that almost looks like ‘sand’. You can use the shelf-stable plastic container variation of it or the refrigerated stuff.
- I love using the Grands! Flaky Layers biscuits but you can use any biscuit variety. If they are the traditional non-Grands sized biscuits then follow the recipe and cut each biscuit in half and then each half in half again. For the larger Grands biscuits, I recommend cutting each biscuit in half and then cutting each half in thirds. Also, if you are worried about the biscuits cooking through, or just want smaller biscuit pieces, cut each biscuit in half and then each half into thirds (regardless of if it’s Grands size or not).
- If the top of the biscuits are getting too browned, but they are not cooked through yet, loosely lay a piece of aluminum foil over top the casserole for the remainder of the cook time.
Recipe FAQs
Can a Bubble Up Bake Be Made In Advance?
It can be prepared up to 24 hours in advance. Mix everything together, evenly spread it into the baking dish, and cover. Store in the refrigerator until ready to bake. It might take a few extra minutes to bake since you’ll be starting at a cooler temperature; you could also set the casserole out at room temperature for about 20 minutes before baking it.
What Do I Do If The Top Gets Brown But The Biscuits Are Not Done?
If your biscuits aren’t done but the top is turning a darker golden brown, you can loosely cover the dish with aluminum foil. Just lay it over the pan without sealing it around the edges, so it should just be loosely laying on top. This way, the moisture will escape while the foil prevents the top from burning.
How Small Should I Cut The Biscuits?
If they are traditional canned biscuits (like not the grands size), cutting them into quarters works well. If they are larger biscuits, you can cut them half and then each half into thirds. Ultimately, choose the size you prefer. Some people want bigger biscuit chunks, while others prefer smaller pieces. If you’re worried about the biscuit not cooking all the way through, then I definitely recommend cutting each biscuit in half and then cutting each half into thirds (no matter the size of the biscuit).
More Chicken Alfredo Recipes
- Ground Chicken Alfredo Meatballs
- Chicken Alfredo Stuffed Shells
- Chicken Alfredo Sloppy Joes
- Chicken Alfredo Lasagna Rollups
- Dump and Bake Chicken Alfredo Casserole
- Cream Cheese Alfredo Sauce
Chicken Alfredo Bubble Up Bake
Ingredients
- 16 ounce Grands! Refrigerated Biscuits (8 biscuits)
- 3 cups cooked shredded chicken
- 1 jar (15 oz) alfredo sauce
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Unwrap the biscuits onto a cutting board. Cut each biscuit in half, and then cut each half in half again. You should end up with 4 pieces from each biscuit.16 ounce Grands! Refrigerated Biscuits
- Add the shredded chicken, Alfredo sauce, ½ cup shredded mozzarella cheese, and the parmesan cheese into the mixing bowl with the biscuits. Stir everything together until well combined.3 cups cooked shredded chicken, 1 jar (15 oz) alfredo sauce, 1 cup shredded mozzarella cheese, 1 cup grated parmesan cheese
- Transfer the biscuit mixture into the prepared casserole dish and spread it out into an even layer. Top with the remaining ½ cup shredded mozzarella cheese.
- Bake for 40-45 minutes or until the biscuits are cooked through.* If the top of the casserole is getting too browned – and the biscuits are not done yet – loosely lay a piece of foil over top the casserole dish for the remainder of the cook time.
Notes
- Use any flavor or variety of Alfredo sauce you want! You can even use 2 cups homemade Alfredo sauce.
- I prefer using the refrigerated grated parmesan cheese you can find with the other cheeses, or you can also find in the deli section with the other specialty cheeses. I don’t recommend using freshly grated parmesan cheese from a wedge because it burns in the oven. Use the finer, grated parmesan cheese that almost looks like ‘sand’. You can use the shelf-stable plastic container variation of it or the refrigerated stuff.
- I love using the Grands! Flaky Layers biscuits but you can use any biscuit variety. If they are the traditional non-Grands sized biscuits then follow the recipe and cut each biscuit in half and then each half in half again. For the larger Grands biscuits, I recommend cutting each biscuit in half and then cutting each half in thirds. Also, if you are worried about the biscuits cooking through, or just want smaller biscuit pieces, cut each biscuit in half and then each half into thirds (regardless of if it’s Grands size or not).
- If the top of the biscuits are getting too browned, but they are not cooked through yet, loosely lay a piece of aluminum foil over top the casserole for the remainder of the cook time.
Nutrition
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