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Chicken Pot Pie Bubble Up Casserole

Since I took Susan's advice, my family can't get enough of the mouthwatering recipe. We attempt to ration the parts that they're not currently taking of it that we give to our sons. Susan emphasizes that when you understand what was inside your fridge, thinking up a meal is going to be a walk in the park. She reminds me that she didn't get good with cooking in 1 day as she started to learn from her loved ones, her grandmother, and her mother before heading on to school long.
She was right about this as she's about lots of different things. A lot people learn to cook out of our loved ones. Whipping up something
Alright, now I am in trouble as I need this right now.
We adore the enchilada bubble and pizza bubble casseroles. My Weight Watchers group has a Facebook page and I have been cooking my way through your"best of 2014" recipes and posting it there. Several individuals have asked for leftovers! Doing the chicken quinoa would do so but its or bake tonight.
And my fiance loves he gets leftovers for lunch the following day!
Recipe adapted from HERE
#Chicken Pot Pie Bubble Up #Casserole
Ingredients:
  • 2 cups cooked, shredded chicken
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • 1 1/2 cups frozen veggies (I used mixed, any type works)
  • 1 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 2 (6 oz) cans of refrigerated biscuits
HOW TO MAKE:
  1. In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
  2. Cut each biscuit into fourths and toss pieces into chicken mixture.
  3. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
  4. Place pan in preheated oven, 375, and bake for approximately 35-45 minutes, or until cooked through. *Could take longer depending on oven
  5. Remove from oven and serve!!

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