Chicken Pot Pie Bubble Up Casserole Recipe 375 Food

CHICKEN POT PIE BUBBLE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
• Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

CHICKEN POT PIE BUBBLE UP CASSEROLE RECIPE - (3.7/5)

Steps:

• In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven Remove from oven and serve!!

CHICKEN POT PIE BUBBLE BAKE

Steps:

• Heat oven to 375*F. Spray 13 X 9 inch glass baking dish with cooking spray. In a large bowl mix soup, milk and Italian Seasoning. Stir in potatoes, chicken and thawed vegetables.
• Separate biscuit dough into 10 biscuits. Cut each into quarters and add to the potato mixture, stirring gently to mix well. Spoon into prepared baking dish.
• Bake uncovered, 35 to 40 minutes or until top is deep golden brown and biscuits are no longer doughy inside. Sprinkle with cheese. Bake 4 to 6 minutes longer or until cheese is melted.
• (NOTE: Because I can't get the refrigerated biscuits over here in England, I use my own homemade ones and have had no problems doing so, in fact they probably taste better!).