Try this French Onion Chicken Bubble Up recipe, or contribute your own.
Suggest a better descriptionSource: https://www.plainchicken.com/french-onion-chicken-
Preheat oven to 350ºF.
Lightly spray a 9×13-inch pan with cooking spray.
Combine chicken, soup, dip, and cheese.
Cut each biscuit into 4 pieces. Toss with chicken mixture.
Pour chicken mixture into prepared pan. Top with French fried onions.
Bake uncovered for 25-30 minutes until bubbly and biscuits are golden brown.
Please note, this recipe uses smaller sized canned biscuits.
If you can’t find the smaller 12-oz can of biscuits, you can use the larger 16-oz can. Use 7 of the 8 biscuits and cut each biscuit into 6 pieces.
Make sure to use refrigerated sour cream-based French Onion dip such as Heluva Good Dip, Barber’s, Dean’s, or Kraft. Do not use jarred dip.
If you can’t find sour cream dip, you can use 1 cup sour cream and a tablespoon of onion soup mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (227g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 393 | ||
Calories from Fat: 250 (64%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27.7g | 37 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 87.6mg | 27 % | |
Sodium 1168mg | 40 % | |
Potassium 180.4mg | 5 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 12.3g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.