Chicken Pot Pie Bubble Up Casserole
Shredded chicken, cut up biscuit pieces, and mixed veggies make this casserole a complete dinner! I had this ready for the oven in under 10 minutes, and eating it 30 minutes later!!
For those crazy busy nights, I definitely suggest trying this!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 tsp garlic powder
- 1 cup sour cream
- 1 can cream of chicken soup
- 2 cups cooked shredded chicken
- 1 cup cheddar cheese
- 1/2 tsp seasoned salt
- 1 1/2 cups frozen veggies (i used mixed any type works)
- 2 (6 oz) cans of refrigerated biscuits
- Carbohydrate 67.1299800076404 g
- Cholesterol 472.435000174037 mg
- Fat 122.958080054478 g
- Fiber 0.277199989318848 g
- Protein 136.745900032072 g
- Saturated Fat 55.5877700344288 g
- Serving Size 1 1 Recipe (1318g)
- Sodium 7972.55300075274 mg
- Sugar 66.8527800183215 g
- Trans Fat 13.8922900028149 g
- Calories 1940 calories
In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven Remove from oven and serve!!
