Posted on September 29, 2013 by Amy
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I’m mixing it up a bit this week. For once, the chosen recipe is savory, not sweet and/or banana based. I figured it was time for something different. Since things are plenty busy around here, quick and easy meals are very much my friends right now. I found a bubble up pizza recipe a while back and have made it a few times. The family seems to enjoy it well enough, but it doesn’t keep as well as I would like, so leftovers aren’t as tasty (the biscuits tend to get a bit hard and crusty). However, the recipe, and the concept in general, makes for a good meal when crunched for time.
Enter the Chicken Alfredo Bubble Up. I was scanning Pinterest and came across this variation of the bubble up concept and immediately I was intrigued. Hubs loves chicken alfredo and since this recipe is alternately known as “White Pizza Bubble Up,” I can still call it “pizza” to the girls. (Sneaky mommy. Lol.) Anyway, this recipe originally comes from Julie’s Eats and Treats. Enjoy!
Ingredients
- 2 cans of refrigerated biscuits
- 1 16oz. jar of your chosen alfredo sauce
- 2 cups of mozzarella cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt (I omitted this)
- 1 1/2 tsp. Italian seasoning (I didn’t have “Italian seasoning” on hand so I just used a mixture of dried parsley and oregano. The oregano came from our little patio herb garden.)
- 1 lb. of cooked chicken, cubed
Preheat your oven to 375°F and spray a 9×13 baking dish with cooking spray.
In a large bowl, cut up your biscuits into 4-6 pieces, depending on size. Toss the biscuit pieces with the alfredo sauce and seasonings.
Add the chicken and 1 cup of the cheese, making sure everything is blended evenly.
Spoon or pour the mixture into your baking dish and top with the remaining cheese. Bake for 25-35 minutes, making sure the biscuits (especially those in the middle) are done.
Tweaks and Overall Review
Okay, so I’m going to go ahead and admit to tweaking this recipe quite a bit based on what I had on hand in my own kitchen. The original recipe used standard sized Grands biscuits, cutting them up into 6 pieces. I used Grands Jr. biscuits, so I only cut mine up into 4. Also, because I used a garlic parmesan alfredo sauce (and the fact that I didn’t have any on hand), I omitted the 1/2 tsp. of garlic salt. (If you’ve followed this blog a bit, you know I am a firm believer in using what you have on hand, rather than buying an ingredient solely for one recipe unless absolutely necessary.) Also, as noted above, I made my own “Italian seasoning” with some help from our herb garden. Finally, I added about 1/4 cup of milk to the alfredo sauce. I hate that when you pour out the jars you are left with so much clinging to the inside, so I pour in about 1/4 cup of milk, screw the lid back on, give it a good shake (think like mixing a martini) and then pour that out as well. I think it was very helpful in this recipe since it added a little extra liquid to keep things moist.
This was a total hit in my house. My husband said he liked it better than the original pizza bubble up I’d been making (so do I), and apparently when he took some leftovers to work for lunch, some of the crew was jealous. Speaking of leftovers, this kept very well. Much better than the original pizza bubble up recipe. Even a few days later the biscuits were soft and moist after being reheated in the microwave (about 2:30 on 50% power and then another 20 seconds or so on full power, by the way). The most time consuming portion of this recipe is prepping the chicken, but if you have some pre-cooked from another recipe or just use a rotisserie chicken from the store, you’re back down to maybe 20 minutes of prep work before dinner is in the oven and that’s if you’re moving slowly or being distracted by kids. If you have to start from scratch with the chicken you’ll add another 15-20 minutes to cube and cook it, but I’d still consider that negligible time-wise. Overall, a really good “throw together” meal for busy nights. I’ll definitely make this again (and again) for us here at home, and one of these days I’ll probably send a batch to work with Hubs, since his leftovers seemed to cause food envy.
