All recipes, Main meals

Everything creamy chicken bubble up

November 6, 2017

I went to bed one night and had a dream about eating the most delicious everything bagel with cream cheese, I woke up and made my newest bubble up creation! I will always be thankful for that dream because this everything creamy chicken bubble up is amazing!! I promise everyone will love this dish and it’s just 5 freestyle smart points per serving when using my zero point ranch dressing.  I used the Trader Joe’s everything but the bagel seasoning, if you don’t live near a Trader Joe’s check your local grocery store and the seasonings they offer, you’ll likely find something that is similar, for my fellow Canadians I know epicure carry one. Also see picture below and possibly make your own seasoning.

Everything creamy chicken bubble up
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
5 SP Freestyle, 7SP/7PP per serving
  • 7.5oz package of biscuits (I use great value from Walmart in the U.S, they come 4 to a pack and have 10 small biscuits in the roll, you can always use a bigger pack and weigh out 7.5oz of biscuit dough)
  • 4 oz softened light cream cheese
  • 2 cups (8oz) cooked shredded chicken
  • ⅓ cup light sour cream
  • ¼ cup light ranch dressing (I used my own recipe for a zero point ranch, link in write up)
  • 5 slices cooked and crumbled center cut bacon (low point bacon)
  • ½ cup reduced fat shredded cheese (I use a 3 cheese blend)
  • 4 tsp everything seasoning
  1. Preheat oven to 375F, spray a 9x13 with some cooking spray.
  2. Cut each of your 10 biscuits into 6 pieces each and spread across bottom of your dish.
  3. In a bowl mix your cream cheese, sour cream, ranch dressing and chicken together, add in 2 tsp of everything seasoning.
  4. Stir well and spoon on to your biscuits, spreading evenly.
  5. Sprinkle another 1 tsp of your seasoning on top.
  6. Bake in oven for 30 minutes, remove from oven and sprinkle your cheese, crumbled cooked bacon and final 1 tsp of seasoning on top and return to oven for 10 more minutes.
  7. Serves 6, each serving is approx 6oz
SP Freestyle- 5 using WW recipe builder
Smart Points- 7 using SP calculator
Points Plus- 7 using PP calculator
Nutritional info per serving... Calories 240...Fat 11.2g...Sat fat 4.2g...Carbs 20.6g...Fiber 0.6g...Sugars 4.2g...Protein 15.7g.. Using My Fitness Pal


  • Reply Sue R November 18, 2017 at 6:36 pm

    I just made the bubble up chicken and can not believe how delicious it was. My husband is raving about. It was so easy to make too. Thanks! Sue

    • Drizzle
      Reply Drizzle November 19, 2017 at 1:34 pm

      Hi Sue..Yay!! So glad you both enjoyed it 🙂

  • Reply Erika November 30, 2017 at 5:15 pm

    This was delicious, and a hit with the family. Thanks! Erika

    • Drizzle
      Reply Drizzle December 1, 2017 at 1:41 pm

      Hi Erika, so glad everyone enjoyed the bubble up 🙂

  • Reply Martha Cathey December 6, 2017 at 9:15 pm

    I don’t have a Trader Joe’s. What could I sub for seasoning? Thank you for all you do!

    • Drizzle
      Reply Drizzle December 7, 2017 at 12:50 pm

      If your in Canada try Epicure , also just peek at your other spices you might find something similar, and you could also make your own

  • Reply Deanna Powell December 9, 2017 at 12:10 pm

    Why do the smart points freestyle points come up as 7 when I enter the nutritional into the Weight Watchers app calculator?

    • Drizzle
      Reply Drizzle December 9, 2017 at 12:28 pm

      Because you are not supposed to use the nutritional info, the freestyle value is determined using the WW Freestyle recipe builder, Chicken is now a zero point food, if you enter the nutritional values it is giving it to you based on ALL ingredients in the recipe, whereas some of these items are zero foods, make sense??

  • Reply weeziebug January 3, 2018 at 4:01 pm

    I used the recipe builder on my weight watchers site and obtained a 10 point SP freestyle value, why?

    • Drizzle
      Reply Drizzle January 3, 2018 at 11:11 pm

      My guess would be you used the wrong biscuits, they must be the 7.5oz small packs, there is 17SP in the whole pack (10 small biscuits)

      • Reply weeziebug January 4, 2018 at 3:58 pm

        Thank you, that’s what I was thinking it must be too. Recipe was delicious!

  • Reply Lindsey January 3, 2018 at 10:43 pm

    Hello! What brand of reduced fat 3 cheese blend do you buy? I’m also in Canada!

    • Drizzle
      Reply Drizzle January 3, 2018 at 11:19 pm

      Hi, I usually just get the no name one or PC blue menu do one as well , sometimes I will pick one up in the Staes as I cross the border often

  • Reply Natalie January 7, 2018 at 9:57 am

    How many points do you consider to be low point bacon?

    • Drizzle
      Reply Drizzle January 10, 2018 at 1:46 pm

      The center cut bacon I buy is 2SP for 3 slices

      • Reply Danielle January 20, 2018 at 2:35 pm

        What brand of bacon do you use (also from Canada)

        • Drizzle
          Reply Drizzle January 21, 2018 at 1:01 pm

          I travel across the border often and buy the center cut bacon there

  • Reply Cathy January 17, 2018 at 1:09 pm

    So, you only use 9 biscuits out of a 10 pack?

    • Drizzle
      Reply Drizzle January 18, 2018 at 11:12 pm

      Woops that 9 snuck in there lol, sorry was a typo, now removed, no I use all 10

  • Reply Niccii January 17, 2018 at 8:11 pm

    could you use the two ingredient pizza dough recipe in place of the biscuits? money is tight due to medical bills and have the ingredients for that thank you

    • Drizzle
      Reply Drizzle January 18, 2018 at 11:14 pm

      HI, I have seen a few attempt it, they mention the dough does not bake all the way through so to try and pre-bake it first, sorry I have not tried it yet so I can’t give an honest review

  • Reply Allyson January 22, 2018 at 8:46 pm

    Have you tried putting this together ahead of time, and refrigerating it for a day or so before baking?

    • Drizzle
      Reply Drizzle January 23, 2018 at 12:53 pm

      HI, no I have never done that but I know others who have made some of the bubble ups the night before , refrigerated then popped in the oven the next day, I wouldn’t leave it more than overnight, personally

  • Reply Brenda Pasieka February 2, 2018 at 7:13 pm

    hello, i was so looking forward to the recipe but mine was so dry, what happened

    • Drizzle
      Reply Drizzle February 4, 2018 at 1:43 pm

      Hi Brenda, well it is hard for me to say without being there and knowing what you did 😉 are you sure you used the right biscuits? Mine was a small 7.5oz roll with 10 very small biscuits if you used a bigger biscuit pack then that would make it dry

  • Reply Carol February 11, 2018 at 6:25 pm

    Have you ever tried this recipe with crscent rolls instead of biscuits?

    • Drizzle
      Reply Drizzle February 13, 2018 at 12:36 pm

      Hi, no I have not but I have seen others do bubble ups with them and say they turn out well

  • Reply Barbara Lane February 19, 2018 at 12:33 am

    would like to have the recipe for your ranch dressing

    • Drizzle
      Reply Drizzle February 21, 2018 at 8:38 pm

      you can find it here on my blog, search it in the search bar 🙂

  • Reply Michelle Cummings March 3, 2018 at 7:23 am

    Hello Kate…loving your recipes! 🙂 Can you use the regular biscuits we can buy in Canada? I don’t see the buttermilk ones here? Thanks for all you do.

    • Drizzle
      Reply Drizzle March 3, 2018 at 7:04 pm

      Hi Michelle, yes you can use them but they will be a larger pack than the 7.5 oz ones I use from the states, my advice would be to weigh out 7.5oz, then cut your biscuits open in two before cutting each piece into 6 or 8 whatever the recipe calls for, because the biscuits are bigger in those bigger packs but you want enough pieces to spread in your dish if that makes sense

  • Reply Tina April 4, 2018 at 1:30 pm

    This was absolutely fabulous!

    • Drizzle
      Reply Drizzle April 5, 2018 at 9:05 pm

      So glad you enjoyed it Tina 🙂

  • Reply Michelle April 12, 2018 at 10:25 am

    How do you cook your chicken so it can be shredded? Crock pot first? Also wondering. What name brand of biscuits are people using in Canada?

    • Drizzle
      Reply Drizzle April 12, 2018 at 1:23 pm

      Hi Michelle, yes I use crock with some chicken broth cook on high about 3 hours then shred it, you can buy the Pillsbury biscuit, can the smallest pack you can find then weigh out 7.5 ounces, because this will give you less biscuits I suggest cutting them open first then cut each half into 6 pieces so you have enough to cover the bottom of your dish

  • Reply Kristin April 30, 2018 at 6:10 am

    You stated that you could use different biscuits and just measure out the right amount. Which is what I did. And mine was really dry as well. It was like I didn’t have enough chicken mixture to cover everything. Bummed.

    • Drizzle
      Reply Drizzle May 1, 2018 at 11:03 am

      Hmm, weird..maybe the biscuits were not cut into small enough pieces? It’s really hard for me to say what exactly went wrong without me being there, mine was definitely not dry, I’m sorry it did not work out

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