Lunch: Chicken Pot Pie Bubble-Up Bake
Give classic chicken pot pie a makeover with this fun and irresistible bake—ready for the oven in 15 minutes!
Ingredients
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cans (10 1/2 oz each) cream of chicken soup with herbs
3 cups frozen vegetables (such as peas, carrots, corn, green beans or a mixture)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits
2 tablespoons butter, melted
Instructions
Heat oven to 375 °F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.
Separate 1 can (16. 3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |