Chicken Pot Pie Bubble Casserole
This is the quickest chicken pot pie variation there is and it’s quick and easy enough for those busy weeknights. The biscuits make a tasty topping, while the chicken comes out juicy and delicious. If you have some leftover rotisserie chicken, this recipe is a great way to use it up.
Ingredients
- 1 cup sour cream
- 12 ounces canned refrigerated biscuits
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- ½ teaspoon seasoned salt
- 1½ cups frozen mixed vegetables
- 2 cups shredded cooked chicken
Instructions
- Preheat the oven to 375°F.
- Stir the chicken, soup, cheese, sour cream, vegetables, salt, and garlic powder together. Cut each biscuit into quarters and toss into the chicken mixture.
- Spread the mixture into a greased 13x9-inch baking dish.
- Bake for 45 minutes or until cooked through.
- Serve hot.