Loaded Chicken Bubble Up Bake

Man oh Man, am I excited to bring you guys this recipe. If any of you reading this have been following my Instagram for awhile, or if you know me in real life, you know how much I love to load things up with bacon, cheese, and green onion!

It’s become an obsession of some sort… a delicious obsession that I am totally okay with!

This three-way combination is probably the BEST combo of all time.
Okay, Peanut butter & Jelly, Fall & Pumpkin Spice, Macaroni & Cheese… those are all amazing combinations also.

But I’m telling you- Green Onions, Bacon, and Cheese are everything. It’s been awhile since I came up with another bubble up creation. I just love those little biscuits, their bubble-up-ness, and their destiny to transform into so many different lightened-up creations!

This happy accident of a bubble up bake happened because I had some shredded up chicken that needed to be used up, and a can of biscuits that were about to expire, so I knew I wanted to do something with those two items. I wasn’t sure what exactly, so I just started grabbing some stuff. I was thinking out loud to myself about how much I just wanted a loaded baked potato. Then I was like “hmm…BUBBLE UP + LOADED BAKED POTATO TOPPINGS!!” I could hardly wait for this concoction to get out of the oven.

Truth be told, I ate it straight out of the pan with a fork and said MMM about 52 times. I finally decided to share some with Miss Pepper, who was dancing around my heels at the time. She doesn’t actually talk yet, but this is how I know she likes what she smells, and approves of what she’s just eaten. You can see her eyes light up, and then she starts making lots of excited noises and smacking her lips… this means she likes it! This means I have to share with her. I have only seen her this excited about one other thing that I have made: Biscuits & Gravy Bake. You know what that means, y’all, and if you don’t, go make that bake as soon as you possibly can! 

I didn’t even let Eric have any of the first pan.

I actually hid it in the fridge from him. Shh, don’t tell him. It’s fine. I still fed him.. I think. 

Loaded Chicken Bubble Up

Let’s start off by throwing some shredded chicken, chicken broth, green onions, sour cream, cream of chicken soup, and ranch seasoning mix into a bowl. (Daily Dose Tip: I always have shredded chicken either in the fridge ready to go or divided into baggies in the freezer. Here’s how I prep a bunch of shredded chicken to have on hand every few weeks!)

Loaded Chicken Bubble Up

Mix it all up and Set aside. 

Loaded Chicken Bubble Up

Now grab some more green onions (feel free to use a little less if you don’t have a small obsession like I clearly do), shredded cheddar, and real bacon bits (or crumbled bacon strips if you wanna fry some up and make your own! I didn’t have any bacon on hand the first time I made it, so I stuck with the bits.)

Loaded Chicken Bubble Up

Now mix this heavenly combination all up and set this aside too. 

Loaded Chicken Bubble Up

Now grab a 9×13 baking dish. Lightly spray it with some cooking spray, and then spread your cut up biscuit pieces onto the bottom of the dish. 

Loaded Chicken Bubble Up

Spread the chicken mixture evenly on top. 

Loaded Chicken Bubble Up

Pop into a preheated 350 degree oven, and heat uncovered for 20 minutes. 

Loaded Chicken Bubble Up

After 20 minutes take it out of the oven, and here’s the best part: Top with this heavenly mixture!

Loaded Chicken Bubble Up

Look at that. πŸ™‚ Put it back into the oven for about 15 minutes.

Loaded Chicken Bubble Up


Okay, safety first friends- before you dig in, let this sit and cool for at least five minutes.  

Loaded Chicken Bubble Up


Slice into six servings, and… 

Loaded Chicken Bubble Up


Eat Up! I hope you enjoy! 

Peace, Love, and BaconCheddarOnions. 


5 from 1 vote

Loaded Up Chicken Bake

Delightfully ooey, gooey, and cheesy. Biscuits layered with a creamy sauce and topped with green onions, cheese, and bacon!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Star


  • 2 cups shredded chicken , cooked
  • 1 7.5 oz can buttermilk biscuits , cut into small pieces (Pillsbury makes them in a four pack, 10 biscuits in a can)
  • 1 10 1/2 oz can 98% fat free cream of chicken soup
  • 1/2 cup nonfat sour cream
  • 1/2 cup low sodium chicken broth
  • 3 tbs ranch seasoning mix , I use Hidden Valley
  • 4 stalks green onion , chopped
  • 1/2 cup Real Bacon Bits
  • 1 cup Reduced Fat Shredded Cheddar


  1. 1. Preheat your oven to 350 degrees and lightly spray a 9x13 baking dish.
  2. 2. In a mixing bowl, Add chicken, cream of chicken soup, sour cream, chicken broth, dry ranch seasoning mix, and 1/2 of the green onions. Mix until combined well.
  3. 3. In a small bowl combine bacon bits, cheddar cheese, and the other 1/2 of the green onions. Set aside for now.
  4. 4. Now grab your lightly spray 9x13 baking dish and spread the biscuit pieces evenly throughout the pan.
  5. 5. Spread your chicken evenly on top of that.
  6. 6. Place in the oven and bake uncovered for about 20 minutes.
  7. 7. Remove from oven and top with cheddar, green onion, and bacon mix.
  8. 8. Place back into the oven for another 15 minutes, uncovered.
  9. 9. Let sit for about 5 minutes. Slice into 6 servings.
  10. 10. Last but not least, dig in and enjoy!!

Recipe Notes

Serving Size: 1 Slice. 8 Smart Points. 8 Points Plus. 315 Calories, 10g fat, 25 carbs, 1g fiber, 2g sugar, 28g protein.



  1. I think I may have a foodie rush right now

  2. undercoverweightwatcher

    I love how pretty the topping on this is! The cheese, bacon, and green onion look so pretty. It makes me excited for fall for some reason!

  3. I do proof read, quite a few times. There’s always going to be something that I miss. I believe there’s one typo in this post. Thanks.

  4. Hi Star, thank you for this recipe. I made it but it was way too salty for us. I used reduced sodium bacon bits so I’m thinking it was the Hidden Valley dressing mix that made it salty. Is 3 tablespoons correct? That was about the whole packet of mix. Have you ever made it without the mix? How do you think Ranch bottled dressing would work in the recipe? Thanks!

    • You could definitely omit the ranch dressing packet, that would more than likely reduce the salt! You could drizzle some bottled ranch on instead after it was done baking if you still wanted the ranch taste! I’m guilty of having a salty tooth! So I apologize for that!

  5. Pinterest won’t let me pin your recipes–says it could lead to spam.
    But I have no spam pop up when using your blog?

    • Hi! I am so sorry. I am trying to get this worked out. It happens from time to time with newer blogs and pinterest. It should be fixed soon! I promise you there’s no spam content!

  6. I’m not able to do this tech stuff at all.
    I get the primary students at school to help me.
    I hope I didn’t worry you—-I just thought you should know.
    I do enjoy your blog and recipes!
    Thank you for the response.

    • Thank you! It worried me a little, mostly because Pinterest is such a important role for newer bloggers to spread their recipes! but it’s okay, it’s ALL fixed now!!

  7. Another great recipe!!! I loved it!!! Thanks!!!

  8. My all time favorite. Of anything. Ever. #nomnom

    • Haha!! I am honored that this is your all time favorite of anything ever! Thanks so much girl. We actually had this for dinner a couple nights ago, I always forget how delicious and simple it is!

  9. I made this tonight and my husband and I loved it!!! Will definitely make this again!

  10. Kelli Thexton

    I used the big Pyrex pan when I made this tonight. I had a serving, as did my husband. My 17 year old son finished it off! Needless to say, he loved it! So good! I love your recipes! They keep me happy helping me stay within my WW Smart Points but also keep the family happy! Thanks so much!

    • I’m so happy! This is my main goal. I love food and I love cooking, but as a busy mom I can’t stand making separate meals for everyone to eat. 95% of my recipes must be approved by a tiny tot and a hungry man and of course me. I love comforting meals that I don’t have to feel any guilt about!

  11. Can you freeze the left overs ?

    • Yes! The only way I have done it though is to wrap each serving individually in plastic wrap and then place into a freezer bag.

  12. Made the Loaded Chicken Bubble up and it was a big hit! Then I tried meatbal sub bubbleup…they loved it even more.

  13. Hi. I really had trouble with this. Mine just didn’t fit the pan right. Didn’t feel like enough food for such a big pan- but then i see how the bread expands.. so i did this terrible thing where it started in the pan you recommend, moved to smaller ones, then was too small and moved back to bigger. ugh! what a kitchen fail. and it was too salty for me. But it had enough potential that I am going to try it again in the size pan you recommend and with less ranch mix. lol.. oh well they don’t always work on the first try!

    • I’m really sorry you had so much trouble with it, yes the biscuits expand quite a bit. I hope you like it if you decide to try it again and Yes, add a bit less or completely omit the ranch for the salty flavor. (You could always drizzle a bit of ranch on top after it is done cooking)

  14. Michelle R

    Made this tonight and my whole family said it was a keeper! Thank you so much!

  15. Shannon

    How would this do in the freezer? My sister just had a baby and I figured this would be a good meal to bring her. If it doesn’t freeze well though I’ll brainstorm something else. Let me know if you have any ideas on how to make it freezer friendly

  16. Brittanie

    I had high hopes for this dish – WAY too salty. I agree with Star’s comment above to make it without the ranch seasoning and drizzle ranch over the top once it’s done baking as an alternative if you don’t have a high salt tolerance. πŸ™‚

    • Sorry for that! I do admit I have a bit of a salty tooth rather than a sweet tooth. If you make it again, omit the ranch dressing or even cut back on the cheese or bacon because they all have that salty factor.

  17. This is one of my family’s all time favorite dishes! We have it several time a month! I love that all of the ingredients I usually have in stock, so I don’t have to make a special trip to the store. Thanks for this wonderful recipe!!

    • You’re so welcome. I’m so happy you and your family enjoy! This is a favorite of ours and Pepper can never get enough when I make it!

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