Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 6
This casserole is a complete meal in one. A pretty comforting dish loaded with veggies, protein, and carbs. If you are pairing this with anything, I suggest a light salad of your choice for that absolute experience! Feel free to freeze it pre-baked or post-baked but I recommend freezing it before baking and just pop in the oven the next day because this scrumptious casserole is better when serving immediately!
Unlike the other time-consuming chicken pot pie, this Bubble Up Casserole uses biscuits and cream of chicken soup. Meaning, no kneading to make the pie dough. All you need are ingredients straight out of the cans but still guarantee the same slow-cooked flavour. And this casserole is made in a single casserole dish so the sauce soaks the bread. Feel free to make this cheesier by adding more shredded cheddar cheese on top in the last ten minutes of baking so the cheese melt and get bubbly. And make sure to serve this straight out of the oven!
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Ingredients
2 c. chicken, cooked and shredded
1 can cream of chicken soup
1 c. sour cream
1 c. cheddar cheese, shredded
1 ½ c. of mixed frozen vegetables
1 teaspoon garlic powder
1 teaspoon salt
1 12-ounces can refrigerated biscuits
How to make Chicken Pot Pie Bubble Up Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the cooked and shredded chicken, cream of mushroom soup, sour cream, shredded cheddar cheese, mixed frozen veggies, garlic powder, and salt in a medium-sized bowl. Mix the ingredients with a spatula until well combined.
Step 3: Into fourths, cut the biscuits and add the pieces into the chicken mixture. Mix well until incorporated.
Step 4: Into a greased 9 x 13-inch casserole dish, transfer the chicken biscuit mixture and evenly spread.
Step 5: Place the casserole in the preheated oven and bake for about 35 to 45 minutes until bubbly and golden.
Nutrition Facts:
Calories: 866kcal | Carbohydrates: 86g | Protein: 30g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 2206mg | Potassium: 652mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2850IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 7mg
Ingredients
- 2 c. chicken, cooked and shredded
- 1 can cream of chicken soup
- 1 c. sour cream
- 1 c. cheddar cheese, shredded
- 1 ½ c. of mixed frozen vegetables
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 12-ounces can refrigerated biscuits
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the cooked and shredded chicken, cream of mushroom soup, sour cream, shredded cheddar cheese, mixed frozen veggies, garlic powder, and salt in a medium-sized bowl. Mix the ingredients with a spatula until well combined.
Step 3: Into fourths, cut the biscuits and add the pieces into the chicken mixture. Mix well until incorporated.
Step 4: Into a greased 9 x 13-inch casserole dish, transfer the chicken biscuit mixture and evenly spread.
Step 5: Place the casserole in the preheated oven and bake for about 35 to 45 minutes until bubbly and golden.
