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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.
Soup night meets date night! There’s nothing more comforting than Tomato Basil and Chicken Bubble-Up Bake, and this one is perfectly sized for 2 thanks to frozen Pillsbury™ Grands!™ Buttermilk Biscuits and a few basic ingredients. Progresso™ Vegetable Classics Tomato Basil Soup creates a rich, flavorful base for tender chicken, spinach, and a bit of cream cheese for extra richness—all topped with golden, fluffy biscuits. This cozy casserole is warm, hearty, and oh-so-satisfying.
Here are the simple ingredients you’ll need to make this Tomato Basil and Chicken Bubble-Up Bake.
Frozen Pillsbury™ Grands!™ Buttermilk Biscuits: Frozen biscuits are so convenient, because you can defrost as many as you need. They’re pillowy, tender, and make the perfect golden bites.
Frozen Spinach: Frozen spinach is a convenient freezer staple, and it lends a unique freshness to this dish. Make sure you squeeze as much moisture as possible from the spinach.
Chicken: Any type of chopped or shredded chicken will work! Shred a rotisserie chicken if you have it or use leftovers.
Cream Cheese: Cream cheese adds richness to the soup base to make this a real stick-to-your-ribs meal.
Progresso™ Vegetable Classics Tomato Basil Soup: The soup is the creamy, savory tomato base of the casserole. You’ll use a whole can.
Ingredients You’ll Also Need: Mozzarella cheese, salt, pepper, basil.
Here’s a peak at how to make this easy bubble-up bake for 2.
Thaw the biscuits, then cut each biscuit into 8 pieces.
Mix all the remaining ingredients together until well combined. Gently mix in the biscuit pieces.
Pour the mixture into the prepared dish, and bake until the soup base is bubbly and the biscuits are golden. Serve hot.
If you have any leftovers, here’s how to store and reheat them.
Refrigerate any leftovers covered tightly in the baking dish, or place individual portions in an airtight food storage container for 3 to 4 days.
Slice the leftover baked casserole into portions, and individually place in resealable freezer plastic bags or airtight food storage containers.
Heat oven to 350°F. Spray an 8-inch square (2-quart) ceramic or glass baking dish with nonstick cooking spray.
On a microwavable plate, microwave biscuits uncovered on Medium-Low (30%) for 1 to 1 1/2 minutes or until thawed. Cut each biscuit into 8 pieces.
In a medium bowl, mix drained spinach, chicken, mozzarella cheese, cream cheese, salt, and pepper until all ingredients are evenly incorporated. Add soup, and stir until fully combined. Gently mix in biscuit pieces.
Add mixture to the prepared baking dish. Bake 40 to 45 minutes or until biscuit pieces are golden brown and baked through (at least 165°F in the center). If using, garnish with freshly chopped basil before serving.
If you’re not in a hurry, let biscuits stand at room temperature for 30 to 45 minutes to thaw instead of microwaving.
This recipe makes 2 large servings or 3 to 4 smaller servings. You may have leftovers if you’re just feeding 2.
