Bubble ups are always a big hit because they’re filling, absolutely delicious, and are Weight Watchers friendly. Now that we have welcomed fall, these types of dishes make for the perfect weekend casserole or any night that you want a homecooked meal to warm you up. Now that ground chicken is a zero point food on Weight Watchers, it’s a great protein to use in a dish like this Chicken Chili Bubble Up. It adds healthy protein that satisfies you, without adding unnecessary points. This chicken chili bubble up is easy to make and while it doesn’t make the prettiest pictures, your tummy and taste buds will be happy!
I used the flavors that come in typical chicken chili – diced peppers, diced onions, corn, and of course cheese – to layer on top of buttery biscuits. The result is a nutrient dense dish that will satisfy the whole family. Let’s jump right in!
Three reasons why you need to make this recipe!
Chicken Chili Bubble Up is a lightened up version of the yummy soup.
Rather than fill your chicken chili bowl with high fat chips and sour cream, this bubble up casserole allows you to enjoy carbs in a low calorie way!
It’s a great way to use up veggies you have in the fridge.
You don’t have to stick with just peppers if you don’t want to. This dish is great for throwing in any veggies that need to be cooked by the end of the week.
An easy, one pot meal is always a great way to go for weeknight dinners.
Okay, this one is technically two dishes, but cleanup is still easy! The veggies and meat all cook in one skillet before you transfer everything to the oven to finish.
Ingredients you need to make Chicken Chili Bubble Up:
- 1 lb ground chicken raw
- 1 green pepper diced
- 1 red pepper diced
- 1 cup diced red onion
- 1 cup frozen corn
- 2 garlic cloves diced
- 1 (28 oz) can diced tomatoes
- 1 (5.5 oz) can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 teaspoon oregano
- 1 7.5 oz package of Great Value or Pillsbury biscuits
- ¾ cup reduced fat shredded cheese
How to make Chicken Chili Bubble Up (step by step):
- In a large pan or skillet, cook the ground chicken then drain off any fat.
- Add in the diced peppers, onion, corn, and garlic. Stir in the canned tomatoes, tomato paste, and all seasonings. Let it cook over medium heat for 5 minutes. Preheat the oven to 350F and spray a 9×13 casserole dish with nonstick cooking spray.
- Cut the 10 small biscuits into 6 pieces each.
- Place the cut biscuit pieces into the chili mixture and gently stir.
- Pour the chili and biscuit mixture into the casserole dish, and check that the biscuit pieces are evenly spread and not all clumped together.
- Bake the casserole in the oven for 30 minutes, remove from the oven, and sprinkle the cheese on top. Return it to the oven for 15 minutes longer.
- Makes 6 servings, each serving weighing approx 10oz. Enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 342, Fat 13 g, Saturated fat 4.88 g, Carbs 37 g, Fiber 4.88 g, Sugars 11.79 g, Sodium 927.62 mg, Protein 22 g.
WW Points
- Raw ground chicken 0 points
- Diced green pepper 0 points
- Diced red pepper 0 points
- Diced red onion 0 points
- Frozen corn 0 points
- Diced garlic cloves 0 points
- Canned diced tomatoes 0 points
- Canned tomato paste 4 points
- Chili powder 0 points
- Cumin 0 points
- Oregano 0 points
- Package of biscuits 18 points
- Reduced fat shredded cheese 11 points
6 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 5 using the WW recipe builder
Smart Points- (green) 6 using WW recipe builder
Points Plus- 6 using PP calculator
Different ways to change up this recipe:
- Use Banza gluten free pasta instead of biscuit dough for a boost in protein and fiber.
- Use your favorite cheese if you prefer. Just don’t forget to check the points if you’re on Weight Watchers.
Tips and Tricks for Making Chicken Chili Bubble Up:
- There are 10 small biscuits in the 7.5 oz pack of biscuit dough. If you are getting a higher point count in your recipe builder, my guess is you are using a bigger pack of biscuits. You could always weigh out 7.5 oz of dough from a larger pack to stay close to this recipe.
- Store any leftovers in the fridge for up to seven days. Or you can freeze leftovers for up to three months.
Similar recipes you’ll enjoy:
Chicken Chili Bubble Up
Ingredients
- 1 lb ground chicken, raw
- 1 green pepper, diced
- 1 red pepper, diced
- 1 cup diced red onion
- 1 cup frozen corn
- 2 garlic cloves, diced
- 1 can diced tomatoes, 28oz
- 1 can tomato paste, 5.5oz
- 1 Tbsp chili powder
- 1 tsp cumin
- 2 tsp oregano
- 1 7.5 oz package biscuits, as shown in picture
- 3/4 cup reduced fat shredded cheese, I used Trader Joe's 3 cheese blend
Instructions
- In a large pan or skillet, cook the ground chicken then drain off any fat.
- Add in the diced peppers, onion, corn, and garlic. Stir in the canned tomatoes, tomato paste, and all seasonings. Let it cook over medium heat for 5 minutes. Preheat the oven to 350F and spray a 9x13 casserole dish with nonstick cooking spray.
- Cut the 10 small biscuits into 6 pieces each.
- Place the cut biscuit pieces into the chili mixture and gently stir.
- Pour the chili and biscuit mixture into the casserole dish, and check that the biscuit pieces are evenly spread and not all clumped together.
- Bake the casserole in the oven for 30 minutes, remove from the oven, and sprinkle the cheese on top. Return it to the oven for 15 minutes longer.
- Makes 6 servings, each serving weighing approx 10oz. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do you find is the best way to warm up the leftovers? I tried in the microwave and it seemed to dry it out.
Oh really? This one is so heavy that I wouldn’t think the microwave would dry it out, I generally use the oven
Love, love all your recipes. But I have a little problem with “bubble up” recipes. Biscuits on the top cook nice. Pieces mixed through the mixture sometimes are raw. Any suggestions?
Hi Linda, I know a few others have complained of this and honestly all I can say is it may just come down to cooking time/temp.. ovens can very.. I generally never have a problem, you can always pre bake the biscuits a little
Thanks for the reply! I think I’ll pre bake the biscuits a little.
Good luck š
This is my first time trying one of your recipes and I have to say it turned out amazing!! It was so delicious, my husband loved it so much in fact he said it’s the best meal I have cooked in over a year!! Poor guy, I hate cooking but this recipe was easy, so tasty and I can’t wait to make it again! Thank you for sharing!! I’m a huge fan!
Hi Caroline, yay that is awesome, bubble ups make a great dish and are pretty easy to put together, I am so glad hubby was happy š Hope you continue to enjoy the recipes
I have had the bubble up many times over and it never gets old, in fact we are having it tonight on this damp and rainy day!! Also your Chicken Chile has become a main staple in my life, I cook it every Sunday and eat it throughout the week, absolutely love it!! Thank you so much for sharing your recipes, they have changed my life and made it possible for me to stick to WW, because I love what I’m eating!!
Caroline
Hi Caroline, thank you so much for your kind words, I truly appreciate them š so glad you are enjoying the recipes! Good luck on your continued journey
So many awesome recipes I canāt wait to try! Do you think the two ingredient dough that is so popular with Weight Watchers would be an okay alternative to the biscuits for a lower point option? And if so, how would the cooking temp/time vary? Sorry, Iām too new to cooking to be brave enough to try and figure it out myself!
Hi Kelley, I have seen some attempt to make the bubble ups using the 2ID and it does not work as well, in my honest opinion it is worth the extra points to use the biscuits š I hope you enjoy all the recipes
This recipe was easy to follow and tasted fantastic!