Chicken Rotini Bubble Up
This chicken and biscuit casserole is ideal for a weeknight dinner.
Published by St. Martin's Griffin
Editor's Note: Chicken bubble-up got its name from the way the biscuits bubble up into light and fluffy goodness as they bake. Our take on the popular recipe combines the typical tastes of a chicken and biscuit casserole with the lighter touch of adding rotini. Transforming this dish into a pasta option makes one portion go a long way. It also ensures your portions a just a tad lighter. You'll love the combo and all of the yummy textures.
This dish has that golden comfort beauty. The biscuits on top look like a lattice on a pie or an old wicker basket. Not only the perfect comfort food for a cold day but a showstopper for any potluck.
Preparation Time10 min
Cooking Time45 min
- 4 carrots, chopped
- 1 (12-ounce) bag frozen mixed vegetables
- 1 onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 1/2 cups chicken broth, low-sodium preferred
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- 3 cups chopped, cooked boneless, skinless chicken breasts (see note)
- 1/2 pound rotini, cooked al dente
- 1 (16.3-ounce) can refrigerated biscuits
Preheat the oven to 350°F.
In a large skillet, melt the butter over medium-high heat. Add the mixed vegetables, onion, and 1 teaspoon salt and cook until softened and lightly browned, 5–7 minutes.
Stir in the flour and cook, stirring constantly, until lightly browned, about 1 minute. Gradually whisk in 1 cup of the chicken broth and cook until thickened. Slowly whisk in the remaining broth, half-and-half, and thyme.
Add the chicken, vegetable mixture, and prepared pasta and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened. While the chicken mixture is simmering, open the can of biscuits and cut each one into four pieces.
Pour the chicken mixture into a 9 x 13-inch baking dish. Place the biscuit pieces all over the top of the dish, completely covering the pasta.
Bake for 25 minutes, or until the edges are bubbling and the biscuits are golden brown. Serve.
To cook the chicken, place 3 medium boneless, skinless chicken breasts on a baking sheet and bake at 350°F for 30 minutes.
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