Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 6
This chicken pot pie bubble-up casserole is not only easy to make but this the ultimate comfort food!
I like this version a lot compared to the regular time-consuming chicken pot pie casserole. It’s a no-fuss and one of my favorite recipes to use cans of refrigerated biscuits.
To make this recipe, all you need are just a couple of readily available ingredients. Making the dough from scratch is not required. That is already minus the time, effort, and skills. And I think, this easy version of chicken pot pie casserole tastes way better! All you need to do is open the containers, mix, and bake. Easy peasy!
This casserole has been part of our menu rotation for years. I can throw this together easily, even on the busiest days. This dish is already perfect as is. This already has veggies, protein, and carbs. To round up the meal, pair this with a salad such as tossed green salad or your favorite salad.
Ingredients
1 can cream of chicken soup
1 c. cheddar cheese, shredded
1 ½ c. of mixed frozen vegetables
1 c. sour cream
1 teaspoon garlic powder
2 c. chicken, cooked and shredded
1 12-ounces can of refrigerated biscuits
1 teaspoon salt
How to make Chicken Pot Pie Bubble Up Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place all the ingredients in a medium-sized bowl except for the refrigerated biscuits. Mix well using a spatula until combined.
Step 3: Into fourths, cut each biscuit and fold them into the chicken mixture.
Step 4: Into a greased 9 x 13-inch casserole dish, evenly spread the chicken biscuit mixture.
Step 5: Place in the preheated oven and bake for about 35 to 45 minutes, uncovered, until the casserole is bubbly and golden.
Step 6: Serve the casserole right away paired with a simple side salad. Enjoy!
Nutrition Facts:
Calories: 866 kcal | 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
Chicken Pot Pie Bubble Up Casserole
Ingredients
- 1 can cream of chicken soup
- 1 c. cheddar cheese shredded
- 1 ½ c. of mixed frozen vegetables
- 1 c. sour cream
- 1 teaspoon garlic powder
- 2 c. chicken cooked and shredded
- 1 12- ounces can of refrigerated biscuits
- 1 teaspoon salt
Instructions
- Prepare the oven. Preheat it to 350 degrees F.
- Place all the ingredients in a medium-sized bowl except for the refrigerated biscuits. Mix well using a spatula until combined.
- Into fourths, cut each biscuit and fold them into the chicken mixture.
- Into a greased 9 x 13-inch casserole dish, evenly spread the chicken biscuit mixture.
- Place in the preheated oven and bake for about 35 to 45 minutes, uncovered, until the casserole is bubbly and golden.
- Serve the casserole right away paired with a simple side salad. Enjoy!
