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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
We know you’ve heard of the viral “Marry Me Chicken” that made its rounds recently—a chicken dish so good you’ll want to marry the cook! We’ve made it easy by transforming it into one of our best casserole recipes ever. This saucy, cheesy biscuit bake features Pillsbury™ Grands!™ Biscuits and all the “marry me” flavors you love. Sweet, toothsome sun-dried tomatoes start the show, while you take some shortcuts with a jar of Alfredo sauce and shredded cooked chicken. We guarantee your diners will still want to make a lifelong commitment to you after eating this bubble-up bake—even if it’s just a commitment to eating around your table.
Here’s what you’ll need to make Marry Me Chicken Bubble-Up Bake.
Sun-dried Tomatoes: Use good quality oil-packed tomatoes since they help make up the flavor base of this dish.
Alfredo Sauce: This is the secret to a quick, creamy sauce with no effort! Any shelf-stable Alfredo sauce will do the trick.
Milk: We recommend whole milk, but you can substitute 2%. To keep your casserole rich and velvety, don’t use milk with less fat than that.
Mozzarella: The mild flavor and melty quality of low-moisture mozzarella is perfect here. Pre-shredded works great, or shred your own for extra-melty goodness.
Chicken: We love the ease of store-bought rotisserie chicken, but any shredded chicken, dark or light meat, will work nicely. If you use leftover chicken, aim for about 1 lb of meat.
Pillsbury™ Grands!™ Biscuits: The star! We recommend Flaky Layers Original or Southern Homestyle Original biscuits.
Other Ingredients You’ll Need: Salt, garlic powder, and oregano.
Here's a peek at how to make this Marry Me Chicken Bubble-Up Bake.
Create the base of the sauce by heating sun-dried tomatoes and tomato paste, then add Alfredo sauce, milk, and seasonings. Bring it all up to a simmer to finish the sauce.
Turn off the heat, melt in your cheese, and stir in the biscuit pieces.
Pour it all into a greased 13x9-inch baking pan, and bake for about 30 minutes until golden and bubbly.
If you have any leftovers, here’s how to store and reheat them.
Refrigerate any leftovers covered tightly in the baking pan, or place individual portions in an airtight food storage container for 3 to 4 days.
Slice the leftover baked casserole into portions, and place individually in freezer-safe zip top plastic bags or airtight food storage containers.
From Fridge: To reheat refrigerated leftovers, put the covered casserole in a 350°F oven for 20 to 30 minutes or until the middle of the casserole reaches at least 165°F (use a food thermometer). Reheat individual portions in the microwave, see below.
From Frozen: To reheat from frozen, let thaw in the refrigerator overnight. Place on a microwave-safe plate, and heat in the microwave on medium-high heat for 2 to 3 minutes or until the internal temperature reaches at least 165°F (use a food thermometer).
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
Separate the biscuits, and cut each into 6 pieces.
In a 4-quart saucepan or Dutch oven over medium heat, add sun-dried tomatoes, along with any oil that may have come with them when scooping them out of the jar. Heat tomatoes and oil until oil is hot, about 30 seconds.
Add tomato paste and stir until color begins to deepen, about 2 minutes.
Pour in Alfredo sauce, milk, salt, garlic powder, and oregano. Stir to combine, scraping up any tomato bits that may be on the bottom of the pot as you stir. Increase the heat to medium high, stirring constantly for 5 to 10 minutes, until the sauce comes to a simmer and has thickened slightly.
Turn off the heat, and stir in half of the shredded mozzarella. Continue stirring until the cheese has melted.
Add shredded chicken and biscuit pieces to the saucepan. Gently stir everything together.
Pour the mixture into the baking pan or dish and evenly spread. Top with the remaining shredded mozzarella.
Bake for about 30 minutes or until biscuits are a deep golden brown and baked through (at least 165°F in the center).
We all love soft, creamy fresh mozzarella cheese (it usually comes packed in water), but for this recipe, you need its slightly more aged, firmer cousin—low-moisture mozzarella. Part-skim or whole milk varieties both work fine; they have just the right moisture content and a super melty texture that’s ideal for a baked casserole.
