I was making my white chicken chili tacos one day which are a big hit on my blog when it hit me that this must be my next bubble up creation. Say hello to this delicious and hearty White Chicken Chili Bubble Up, full of flavor and so satisfying! Buttery biscuit dough is layered with tender chicken, spicy peppers, hearty kidney beans, and plenty of creamy cheese. The result is a delicious, easy meal that can easily be whipped up on a busy weeknight.
This White Chicken Chili Bubble Up can be ready in about 60 minutes, from start to finish. And at six Weight Watchers points per serving, you can have a hearty, filling meal without using up a ton of your daily points. One serving of White Chicken Chili Bubble Up gives you twenty grams of healthy protein too, so it’s a fantastic option for dinner if you’re on a weight loss journey. Let’s get into it!
Three reasons why you need to make this recipe!
White Chicken Chili Bubble Up is protein packed.
You don’t have to suffer through bland chicken or egg whites to get protein in, when it’s this delicious. You’ll hardly believe how healthy it is once you taste this delectable dinner.
It’s a fun meal prep option.
Again – stay away from the bland chicken! This bubble up option is delicoius and works really well for meal prep. Bake it up on a Sunday, and you’ve got a drool-worthy lunch for the rest of the week.
It’s great all year round.
Instead of only making White Chicken Chili in the winter, you can have the yummy flavors all throughout the year. A Bubble Up is good in the spring, summer, fall, and winter!
Ingredients you need to make White Chicken Chili Bubble Up:
- 1 tablespoon light butter
- 2 tablespoons all purpose flour
- ¾ cup skim milk
- ⅓ cup fat free sour cream
- ¾ cup chicken broth
- 1 jalapeno pepper, diced
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 2.5 cups (10oz) cooked, shredded chicken breast
- ½ cup corn, canned or frozen (drain if using canned)
- 1 cup white kidney beans or cannellini beans, drained
- ½ cup reduced-fat shredded mozzarella cheese
- 1 (7.5 oz) package Great Value buttermilk biscuits
How to make White Chicken Chili Bubble Up (step by step):
- Preheat the oven to 350F, and spray a 9×13 casserole dish with some nonstick cooking spray.
- Open the can of biscuits and cut all 10 biscuits into 6 pieces each. Scatter half of the pieces (30 pieces) onto the bottom of the dish and pre-bake these for about 5 minutes. This is because the filling is heavy and you want the bottom biscuit pieces to cook through.
- While the biscuits are in the oven, melt the butter in a pot on the stove over medium heat. Add in the all purpose flour to form a paste, then quickly whisk in the milk until the paste is dissolved. This takes about 1 minute.
- Stir in the sour cream and broth and whisk for about 5 minutes. You will notice the sauce will thicken slightly. Add in the spices and continue to whisk for a few more minutes, then remove from heat.
- In a large bowl, mix together the chicken, corn, beans, and diced pepper. Be sure to drain both the corn and beans. Add in the cream mixture and stir well.
- Place half of the chicken mixture on top of the pre-baked biscuits, then top with the remaining biscuit pieces (uncooked ones). Lastly, finish the top with the remaining chicken mixture.
- Cover the casserole with foil and bake it in the oven for 40 minutes. Remove the foil, add the cheese, and continue baking uncovered for 10-15 minutes until the cheese is melted and the biscuits are baked.
- Let it cool slightly before serving. Enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 262, Fat 9 g, Saturated fat 4.84 g, Carbs 25 g, Fiber 2 g, Sugars 4.6 g, Sodium 824.62 mg, Protein 20 g.
WW Points
- Light butter 4 points
- All purpose flour 2 points
- Skim milk 2 points
- Fat free sour cream 2 points
- Chicken broth 0 points
- Diced jalapeno pepper 0 points
- Cumin 0 points
- Chili powder 0 points
- Cooked, shredded chicken breast 0 points
- Canned or frozen corn 0 points
- White kidney beans 0 points
- Reduced fat shredded mozzarella cheese 5 points
- Great Value buttermilk biscuits 18 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.
Personal Points- 6-8 depending on your 0PP foods
Smart points blue & purple- 6 using WW recipe builder
Smart points green- 8 using WW recipe builder
Points Plus- 7 using PP calculator
Different ways to change up this recipe:
- If you want to leave the beans out that is fine, just replace them with one more cup of shredded chicken.
- You can increase the heat by using more jalapeno pepper, or decrease the heat by using a green bell pepper instead.
Tips and Tricks for Making White Chicken Chili Bubble Up:
- If you can not find the small 7.5oz package of biscuit dough, buy the smallest pack you can and weigh out 7.5oz of dough. Cut the biscuits open then cut each half into 6 pieces, so you have enough small biscuit pieces. If you use a larger pack of biscuits without weighing the dough, it will increase the points.
- This bake freezes well, so feel free to make it ahead of time if needed. It also stays good for up to 7 days in the fridge.
Similar recipes you’ll enjoy:
White chicken chili bubble up
Ingredients
- 1 Tbsp light butter
- 2 Tbsp flour
- 3/4 cup milk *I used 1%
- 1/3 cup fat free sour cream
- 3/4 cup chicken broth
- 1 jalapeno pepper, diced
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 2.5 cups 10oz cooked shredded chicken breast
- 1/2 cup corn, canned or frozen (drain if using canned)
- 1 cup white kidney beans, cannellini beans drained
- 1/2 cup reduced fat shredded mozzarella cheese
- 1 7.5 oz package great value buttermilk biscuits *see picture above.. Note- If you can not find the small 7.5oz package buy the smallest pack you can and weigh out 7.5oz, cut biscuits open then cut each half into 6 pieces so you have enough small biscuit pieces. If you use a larger pack of biscuits it will increase the points
Instructions
- Preheat the oven to 350F, and spray a 9x13 casserole dish with some nonstick cooking spray.
- Open the can of biscuits and cut all 10 biscuits into 6 pieces each. Scatter half of the pieces (30 peices) onto the bottom of the dish and pre-bake these for about 5 minutes. This is because the filling is heavy and you want the bottom biscuit pieces to cook through.
- While the biscuits are in the oven, melt the butter in a pot on the stove over medium heat. Add in the all purpose flour to form a paste, then quickly whisk in the milk until the paste is dissolved. This takes about 1 minute.
- Stir in the sour cream and broth and whisk for about 5 minutes. You will notice the sauce will thicken slightly. Add in the spices and continue to whisk for a few more minutes, then remove from heat.
- In a large bowl, mix together the chicken, corn, beans, and diced pepper. Be sure to drain both the corn and beans. Add in the cream mixture and stir well.
- Place half of the chicken mixture on top of the pre-baked biscuits, then top with the remaining biscuit pieces (uncooked ones). Lastly, finish the top with the remaining chicken mixture.
- Cover the casserole with foil and bake it in the oven for 40 minutes. Remove the foil, add the cheese, and continue baking uncovered for 10-15 minutes until the cheese is melted and the biscuits are baked.
- Let it cool slightly before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it! Made this but will bell pepper instead of jalapeno and decided to opt out on beans and add more chicken. Was very flavourful and filling
Hi Kayla, yay.. so glad you enjoyed it.. I too prefer it with more chicken since I am not much of a bean person but wanted to make it that way for those that enjoy them 🙂
That is great! Variety for everyone 🙂
What is the portion size for WW?
Hi Sylvia you can see in number 7. in instructions that it serves 6 at approx 7oz per serving and all points are listed per serving
Do you think this could be made in a slow cooker/crock pot? My workshop is having a ‘tasting’ after the meeting and I’m looking for something that I can keep hot. Appears this could be spooned out for ‘just a taste’ when the recipe is shared. Thanks for your reply; need this to take on Thursday, 2/20/20! Carol
Hi Carol, sorry I am probably late to reply, I have never made a bubble up recipe in the slow cooker, I am not sure how the biscuits would bake and if it would all come together as it does in the oven, I will have to try it out one day
Do you think it would be ok to exchange plain greek yogurt for the sour cream?
Hi Katie, yes that will work fine
I made this too. Good.
Glad you enjoyed it 🙂
Do you think this would work with 2 ingredient dough in place of the biscuits?
Hi, I have seen others try the bubble ups using the 2ID, while they say it is ok it doesn’t quite compare to the biscuits, but definitely give it a try if you are curious
Could you just mix the biscuit dough into the chicken chili mixture vs. placing on the bottom? I’m wondering if this could be a make ahead recipe that can just be put in the oven all at once.
Hi Mallory, you could try but just be sure that the dough pieces don’t clump together as you are mixing them in
Does this freeze ok?
never mind, I read the whole recipe and see my answer above, sorry!
Yes it will freeze well 🙂
Could you make this with canned chicken?
Yes I don’t see why not
So frustrated that the image won’t appear when I go to print these recipes and click on the recipe image (so that a picture of the dish appears at the top of the recipe)…I print out my recipes for my binder and need to have a picture with the recipe – anyway this issue could be fixed? I love this site but sad that the recipe image can’t be on the printed recipe ?
Hi Monica, I’m so sorry, I’m not sure how to make that happen but I’ll look into it