This Chicken Pot Pie Bubble Up Casserole is a quick and delicious twist on the classic comfort food! Flaky biscuit pieces bubble up in a creamy chicken and veggie filling, making it a perfect one-dish dinner for busy nights.
Ingredients
- 1 (16.3 oz) can refrigerated biscuit dough, cut into quarters
- 2 cups cooked, shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken and mixed vegetables.
- Add the biscuit quarters to the bowl and gently toss to coat them in the mixture.
- Pour everything into the prepared baking dish and spread evenly. Top with shredded cheese.
- Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through.
- Let the casserole cool for 5 minutes before serving.
Notes
- Swap out the mixed vegetables for your favorite veggies or what you have on hand.
- For added flavor, sprinkle cooked bacon bits or a pinch of dried thyme over the casserole before baking.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to retain the biscuit texture.
Nutrition Information (per serving, based on 6 servings)
- Calories: 410
- Carbohydrates: 34g
- Protein: 22g
- Fat: 20g
- Saturated Fat: 9g
- Sodium: 950mg
Leave a Reply