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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.
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Cook Time 55 minutes
Servings: 8
Course: Main
Ingredients Method

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

Method
 

  1. Preheat the oven to 375°F.
  2. Stir the chicken, soup, cheese, sour cream, vegetables, salt, and garlic powder together. Cut each biscuit into quarters and toss into the chicken mixture.
  3. Spread the mixture into a greased 13x9-inch baking dish.
  4. Bake for 45 minutes or until cooked through.
  5. Serve hot.