Chicken Pot Pie Bubble Up Recipe - super easy chicken and biscuit casserole the whole family enjoys. Ready to eat in 30 minutes. Chicken, chicken soup, sour cream, cheese, frozen vegetables, and biscuits. Use a rotisserie chicken and this is ready to bake in minutes. A whole meal in one pan! #chicken #casserole #biscuits #potpie
2cupscooked chopped chicken
1(10.75-oz)can cream of chicken soup
1½cupsfrozen mixed vegetables
1(12-oz)can refrigerated biscuits(10-count)
Preheat oven to 375 degrees. Lightly spray a glass 9x13-inch pan with cooking spray.
In a large bowl stir together chicken, soup, sour cream, cheese and frozen vegetables. Remove biscuits from can and cut each into 4 pieces. Toss with chicken mixture.
Pour biscuit mixture into prepared pan. Spread biscuits out if they are clumped together.
Bake for 25-30 minutes.
I used half of a rotisserie chicken in this recipe and it came together in minutes. I always have a frozen rotisserie chicken in the freezer. If you don't have rotisserie chicken, just cook up a couple of chicken breasts and chop them up.
I use the smaller can of refrigerated biscuits. It is a 12-oz can with 10 biscuits in it. They are also sold in 6-oz cans with 5 biscuits. I DO NOT use the larger Pillsbury Grands!
There is no need to thaw the vegetables before adding them to the casserole.
I don't like to assemble this casserole ahead of time. I don't think the biscuits rise as high after sitting overnight in the refrigerator. That being said, you certainly can assemble this the night before and refrigerate it overnight. You can also mix up the filling and refrigerate it overnight and then toss it with the biscuits right before baking.
I suggest freezing the casserole after baking. To reheat, thaw completely. Cover with aluminum foil and bake at 350ºF for 35 to 45 minutes.