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Cordon Bleu Bubble Up

posted by Julie Evink on October 6, 2013

Cordon Bleu Bubble Up ~ Comforting casserole full of biscuits, Alfredo sauce, chicken, ham and Swiss cheese!

Cordon Bleu Bubble Up ~ Comforting casserole full of biscuits, Alfredo sauce, chicken, ham and swiss cheese!

When I first started blogging one of my first popular recipes was my Chicken Alfredo Bubble Up. I remember people telling me they tried when I would go to events around town and how much they loved it. That made me think hmmm I should make another one. Then I made Mexican Bubble Up followed by Pizza Bubble Up!

Obsessed? I think not. I just like it when I find a good thing.

Talking about finding a good thing. I always get the same black high heeled boots every year from Payless. Yes Payless. This is because my feet are HUGE. Like massive. I won’t even tell you what size I wear. Since the weather is cooling off I went to go order my infamous black boots. To my dismay they have no black boots like that anymore. I’m up in arms people. I don’t know what to do. It’s like trying to find a needle in haystack when it comes to finding my shoe size.

Payless don’t you know that a simple high heeled black boot is a must in women’s wardrobe? Bring them back!

Go whip up a batch of this Cordon Bleu Bubble Up and you’ll be done and eating way before I ever find those black boots!

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Cordon Bleu Bubble Up

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Cordon Bleu Bubble Up

Ingredients

  • 2 cans Grands Biscuits
  • 1 lb jar Alfredo Sauce
  • 2 c. Swiss Cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp garlic salt
  • 1/2 lb chicken, cooked and shredded
  • 1/2 lb deli ham, shredded

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut each biscuit into 6 pieces and place in bowl. Toss biscuits with Alfredo sauce, garlic powder, and garlic salt. Add chicken, ham and 1 c. Swiss cheese. Toss until well blended.
  3. Spray a 9 in x 13 in pan with non-stick cooking spray. Pour biscuit mixture into the pan and top with remaining cheese. Bake at 375 degrees for 30 to 35 minutes or until biscuits are done.
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    Comments

  • Mary Frances @ The Sweet {Tooth} Life


    I’ve seen bubble ups, but never tried them. Oh my goodness, now I want to. If this isn’t comfort food, I don’t know what it! And I know my family would flip for it. Chicken, garlic, cheese; its a good thing I just ate lunch or I would be craving this like nobody’s business!

  • Susan ~ Designs of Home


    Ok… I went back to the Marvelous Monday party and clicked on this… out of over 100 links, I end up clicking on two of yours! :-) This looks so good that I know what we will be having for dinner, one night , this week ! Thanks so much!
    Susan ~ Designs of Home recently posted..How to Make CrockPot RavioliMy Profile

    • Julie Evink


      Haha that is to funny! Quite a compliment too :)

  • Denise


    This looks so good! My mouth is watering as if I could taste it right now. Thanks for sharing it at Marvelous Mondays. Have a great week!
    Denise recently posted..Apple Ale RitaMy Profile

  • Jen Nikolaus


    I LOVE your new look Julie!!!! That header is darling! I’m itching to get mine done!
    Jen Nikolaus recently posted..Saturday Night Fever #2: A Recipe Link PartyMy Profile

    • Julie Evink


      I have a great designer when you are ready and she’s not to spendy!

  • shamene@sayitwithcake


    This looks delicious! Pinning it right now! Along with your other bubble up recipes!

  • Heather @ French Press


    this is one I will have to try – we love cordon bleu
    Heather @ French Press recently posted..Quinoa Pudding with Maple and CinnamonMy Profile

    • Julie Evink


      Yes you must! The kids will love it :)

  • Lyuba@willcookforsmiles


    Oooo, that sounds yummy! I love the name that you gave it too!
    Lyuba@willcookforsmiles recently posted..Almond Joy BrowniesMy Profile

  • Dee


    I just popped it in the oven! Hubby is looking forward to it, this pregnancy has made me the worst cook ever so I’m turning to Pinterest, he calls this a cant fail recipe:@!

    • Dee


      It’s delish! I used pilsbury grands flaky layers buttermilk biscuits because we never buy another type! The only thing I would change is not even bother with the garlic salt, it was a bit salty for my taste , and with all the flavors there’s no need! :)

      • Dee


        Ok I know why it was a bit salty:@! My pregnancy brain messed the recipe up I used a tsp!:@! But hub still agrees no need for the garlic salt!

        • Julie Evink


          Oh no! Well at least you know why then! Pregnancy brain doesn’t leave right away after you have the baby either :) It lingers a while!

      • Julie Evink


        So glad to hear you enjoyed it Dee!

  • Cheryl


    This sounds wonderful, and I 100% agree with you about sticking with a good thing once you find it! I look forward to seeing more great “bubble up” variations. Thanks for sharing on Weekend Potluck!

  • Andi @ The Weary Chef


    This looks scrumptious, but more importantly, why do you need a new pair of boots every year? I think I wear the same clothes and shoes forever, which is probably why I’m not someone you would considerable fashionable. If you are buying the same pair every year though, what happens to them?? I’m intrigued ;)
    Andi @ The Weary Chef recently posted..21 Mexican Recipes: A Guest PostMy Profile

    • Julie Evink


      Oh they just get worn out and start falling apart. I wear them about 90% of the winter plus a Minnesota winter of getting wet and icky isn’t kind to them!

  • Gloria // Simply Gloria


    Oh my …the possibilities are endless! I love it! Pinned. (=
    Gloria // Simply Gloria recently posted..Quick And Easy Cinnamon RollsMy Profile

  • Jessica


    Do you use the large cans of biscuits or the small cans?

    • Julie Evink


      The regular Grands Buttermilk Biscuits. Not the Junior Biscuits. Does that help?

  • Jeff


    Oh Julie, this was perfect for the snow we just got! It was warming, delicious and right up the comfort food alley! I had to post about my experience making it and took some awful pictures, linking back to you about a bazillion times (okay, a few less than that) because you get the kudos! Thanks for the wonderful recipe and stay warm!

    • Julie Evink


      I’m so glad you enjoyed it!! And keep that snow wherever you live because I don’t want any here!!! :)

  • Jacki Milock


    PHENOMENAL!!! One of the best recipes I’ve found on Pinterest. Will be one of my go to meals. So easy to do. I did change it up a little. I found a way to make bottled alfredo sauce taste a little more homemade by adding several spices and I did that then omitted the garlic salt and garlic powder from the recipe. Can’t say enough good things about this.

  • vicki


    Made this tonight and it was so quick and easy. Loved it. I did make a couple of tweaks for petsonal preferance. I used a tsp. of garlic powder instead of using a 1/2 tsp of garlic powder and garlic salt. I used one stalk of broccoli florets that I had in the vegetable drawer. I also didn’t have sny chicken handy. Nobody missed it! This recipe is so versatile that it can standp up to alterations. I will make this again just to see how it tastes with the chicken. I think the only thing I might change about the recipe is lightly flouring the dough so it doesn’t stick together in the mixing of all the ingredients prior to putting it in the baking dish. Thanks for sharing!

  • Joe and Chrissi


    This recipe was by far our favorite dinner! We added a side of steamed broccoli (as I stated in another meal post for the chicken pot pies, we like to try to have veggies with every meal) and it paired PERFECTLY! The thought of having left overs usually leaves much to be desired, but knowing we have this sitting in our fridge for dinner tomorrow makes us excited! Very good, can’t wait to try your other “bubble up” recipes!

  • Kt


    Isnt garlic powder and garlic salt basically the same thing? That seems like a lot of sodium to put in this dish…

    • Julie Evink


      If you are watching your sodium this is not the dish for you and yes please feel free to alter the dish anyway your taste buds prefer!

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