I figured it was time for another bubble up recipe as it’s been a while.. for those wondering “bubble up” is just a term given to the dish since you are adding biscuit dough to it and they bake up (aka. bubble up)  into the recipe. I have several bubble up recipes that you can check out here if you wish. This chicken spinach & artichoke bubble up quickly became a new favorite, both myself and my husband devoured it ha! So much delicious flavor and just 6 smart points per serving on WW freestyle. If you are looking for an easy way to cook up some shredded chicken, I make some weekly, I add boneless skinless chicken breast to my crockpot, add in a few cups of chicken broth (enough to cover the chicken) and then cook on high for 3-4 hours. The chicken will then shred nicely and you can store it in the fridge for meals for the week.



Chicken spinach & artichoke bubble up

6SP blue & purple, 7SP green/6PP
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main meals
Servings 6


  • 1- 7.5 oz package great value biscuits 10 small biscuits in the pack, I buy these in the U.S at Walmart for my Candian friends, buy the Pillsbury 340g country biscuits, 6.5 biscuits is about 7.5oz, cut each biscuit open so you have 2 pieces, then cut each piece into 6, this will give you enough biscuit pieces in total
  • 4 oz light cream cheese softened
  • 2 Tbsp fat free mayonnaise
  • 1/3 cup fat free sour cream
  • 2 garlic cloves diced
  • 2 Tbsp parmesan cheese grated
  • Dash of salt & pepper
  • 3 cups fresh chopped spinach
  • 1 6 oz can artichoke drained and chopped
  • 2 cups cooked shredded chicken 8oz
  • 1/2 cup reduced fat shredded mozzarella *I use Trader Joe's


  • Preheat oven to 375F, spray a 9x13 casserole dish with some cooking spray.
  • Cut your 10 small biscuits into 6 pieces each (giving you 60 pieces of dough)
  • In a bowl mix together the softened cream cheese, mayonnaise, sour cream, parmesan cheese, garlic and salt & pepper. Stir well.
  • Chop up your artichoke and spinach and stir into mixture, then stir in your cooked shredded chicken.
  • Place half of your dough pieces into the mixture and gently fold in, then place remaining biscuit pieces and gently fold in again.
  • Spoon mixture into your casserole dish, spread out evenly and be sure to check there are no clumps of biscuit pieces stuck together.
  • Bake in the oven for 30 minutes, remove from oven, sprinkle mozzarella cheese on top then return to the oven for 10 more minutes.
  • Divide into 6 equal servings. Store in refrigerator, bubble up will freeze well.


Freestyle SP- (blue & purple) 6 using WW recipe builder
Smart Points- (green) 7 using WW recipe builder
Points PLus- 6 using PP calculator
Nutritional info per serving.. Calories 248...Fat 7.1g...Sat fat 3.3g...Carbs 24.1g...Fiber 1.4g...Sugar 5.2g...Protein 19.8g using My Fitness Pal *Note this includes all ingredients, old SP & PP were figured out before entering the spinach & artichoke into the equation as these are zero point foods




    • Drizzle Reply

      Yes it should work fine, just might add a bit of water overall

  1. Diane Taylor Reply

    GM Kate – well, I made this for dinner last night and it did NOT disappoint! I was looking for something easy to heat up for the week as I am busy getting ready to host 35 people for Easter (send help!!!). This is so good, another bubble up recipe hit.

    Thanks again 🙂

    • Drizzle Reply

      Hi Diane..Yay!! So glad you enjoyed it.. I couldn’t get enough of this one haha.. I hope you get through your Easter craziness… that is A LOT of people .. drink some vino and all will be good haha!

  2. Could this bubble-up recipe be made the day before, refrigerated and then baked the next day?

  3. Could you use pasta instead of biscuits? Craving a pasta and this sounds good!

    • Drizzle Reply

      Yes, search pasta on my blog and I have one similar 🙂

  4. Just made this – slight update used the Allouette Spinach Artichoke – 4oz.

  5. Made this tonight for myself and my parents, my mom being on WW with me, and we were in HEAVEN. Definitely going in the dinner + meal prep rotation!

    • Drizzle Reply

      Yay, so glad you and your mum enjoyed it, good luck on your journeys together 🙂

  6. I switched to the purple plan. Do you think I could make this with rice ?

  7. I made this as a meal prep today. Oh, my word!! It is fantastic!!!!!

  8. Heidi Pearce Reply

    I made this last night for my family. They loved it! Thanks for another great recipe!

    • Drizzle Reply

      Hi Heidi, you are very welcome, so glad everyone enjoyed it 🙂

  9. Would this work with frozen Kale? That is what I have in my freezer right now.

  10. Made this tonight and it was absolutely delicious!! Definitely going in our meal rotation, and it got a 10 out of 10 from the kids. Thanks for sharing all your great recipes.

    • Drizzle Reply

      Hi Nancy, that is so great to hear! I love when the kids are happy 🙂 Thanks for sharing

  11. This sounds amazing and looking forward to trying it. Can I make this ahead of time, assemble it and then freeze it and bake it 2 or 3 days later? Or should I freeze the whole thing after I bake it? Thanks! 🙂

    • Drizzle Reply

      I hope you enjoy it 🙂 I typically would bake it all then freeze, it may still work the other way I just personally have not tried it

  12. Do you think this could be prepped and frozen? Then taken out later to bake?

    • Drizzle Reply

      Hi, I have personally never tried it but I think it will work ok.

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