Chicken Alfredo Bubble Up Bake

Close up of a scoop scooping up some of the biscuit casserole with cheese

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.

Course Casserole, Dinner

Cuisine American

Keyword bubble up biscuit casserole, chicken alfredo bubble up bake

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 647kcal

Author Jessica - Together as Family

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 9x13-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