Comments on: Chicken Taco Bubble Up Casserole

By: Nancy

Nancy — Sun, 11 Jan 2026 15:20:40 +0000

Oh, this is a keeper! I split it into two 8×8” casserole dishes, one for the freezer. I used low-fat cheddar cheese as that was all I had, 10oz of salsa (cause I only bought one can of enchilada sauce!) and didn’t put the cheese on the one for for the freezer, that will happen after I’ve warmed it up next month. It was delicious! Thanks for ALL the fabulous recipes

By: Donna

Donna — Tue, 03 Sep 2024 23:38:44 +0000

OMG! This taco chicken bubble up – YUM! I made a half recipe as there is just two of us – we cleaned the pan! I used my left over “salsa verde chicken” I had made over the weekend in the slow cooker, along with the remaining black beans and corn, and added the green chili enchilada sauce. I always have the frozen biscuits so I used 4 – had to bake a little longer, but this will definitely be in our monthly rotation (probably 2 or 3 times month). Thank you for sharing with us!

By: Terry

Terry — Fri, 15 Mar 2024 22:18:33 +0000

Made this last night and while we loved the flavor, not all of the biscuit pieces were thoroughly baked.

By: Marina

Marina — Thu, 14 Mar 2024 23:04:23 +0000

Made this for dinner and it was easy to throw together and very tasty. I used kirkland canned chicken breast and it turned out great.