Chicken Pot Pie Bubble Up Casserole
This past week has been crazy busy between the kids going back to school and trying to pack the whole house for our move. Not only do we have boxes everywhere, but the kids have had appointments, and I have had a to-do list that seems to only get longer each day, hehe! Needless to say, dinner has been one of the last things on my mind come 5pm in my house.
Last night, however, I scored major points with the kiddos by making this dinner. Not only did they all scrape their plates, but my oldest even asked for it in his lunch box! The biscuits throughout the entire casserole made them fall in love… you know, kids and their bread!
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 we were eating it 30 minutes later!
For those crazy busy nights, I definitely suggest trying this Chicken Pot Pie Bubble Up Casserole! Lots of people have tried it and are loving it! Also, be sure to check out my other tasty casserole recipes HERE!
Why You’ll Love This Recipe
This Chicken Pot Pie Bubble Up Casserole is a lifesaver for busy weeknights. It’s quick to prepare, kid-friendly, and packed full of comforting flavors. The fluffy biscuit pieces soak up all the creamy goodness, making every bite warm and satisfying. Plus, it’s versatile enough to adjust with whatever veggies or seasonings you have on hand.
Kitchen Equipment You’ll Need
- Medium mixing bowl
- 9 x 13 baking pan
- Oven
- Cooking spray
- Knife for cutting biscuits
Ingredients
- 2 cups cooked, shredded chicken
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 1/2 cups frozen veggies (any type works)
- 1 tsp garlic powder
- 1/2 tsp seasoned salt
- 2 (6 oz) cans of refrigerated biscuits
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, cheddar cheese, frozen veggies, garlic powder, and seasoned salt.
- Cut each refrigerated biscuit into fourths and gently toss the pieces into the chicken mixture until well combined.
- Spray a 9 x 13 baking pan with cooking spray to prevent sticking.
- Spread the chicken and biscuit mixture evenly in the prepared baking pan.
- Bake in the preheated oven for about 35-45 minutes, or until the biscuits are golden and cooked through. Cooking time may vary depending on your oven.
- Remove from the oven and let cool slightly before serving. Enjoy!
Tips for Success
For the best results, ensure your chicken is well-shredded so it mixes evenly with the other ingredients. If the top of the casserole is browning too quickly, cover it loosely with foil partway through baking. This will allow the inside to cook through without over-browning the top.
Additional Tips or Variations
Feel free to customize the veggies based on your preferences or what you have in the freezer. Broccoli, peas, or corn are all great additions. You can also add a sprinkle of herbs like thyme or parsley for extra flavor.
Nutritional Highlights (Per Serving)
This casserole offers a balanced meal with protein from the chicken, carbs from the biscuits, and fiber from the veggies. For a lighter version, consider using reduced-fat cheddar and sour cream.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Yes, rotisserie chicken works wonderfully in this recipe and saves even more time!
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day ahead, store it in the fridge, and bake it when ready to serve.
What can I serve with this casserole?
This dish pairs nicely with a fresh salad or steamed veggies for a complete meal.
Conclusion
Give this Chicken Pot Pie Bubble Up Casserole a try and watch it become a family favorite in no time. It’s a simple, hearty dish that brings comfort and satisfaction after a long day. Don’t forget to share your experiences and any fun variations you try!
