Ingredients for Chicken Pot Pie Bubble Bake
- Condensed Cream Of Chicken Soup
- 1/2 cup milk
- 1 teaspoon Italian seasoning
- New Potatoes
- Cooked Chicken
- Frozen Mixed Vegetables
- Refrigerated Buttermilk Biscuits
- Cheddar Cheese
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How to Make Chicken Pot Pie Bubble Bake
- Preheat oven to 375°F (190°C).
- Spray a 13x9 inch glass baking dish with cooking spray.
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 cup milk, and 1 teaspoon Italian seasoning.
- Stir in 2 cups cooked chicken (diced), 2 cups cooked potatoes (diced), and 1 (10 ounce) package frozen mixed vegetables (thawed).
- Separate 1 (16.3 ounce) can refrigerated biscuit dough into 10 biscuits.
- Cut each biscuit into quarters and gently fold them into the chicken and potato mixture.
- Spoon the mixture into the prepared baking dish.
- Bake uncovered for 35-40 minutes, or until the top is deeply golden brown and the biscuits are cooked through.
- Sprinkle 1/2 cup shredded cheddar cheese over the top.
- Bake for an additional 4-6 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
21g
Fat
36g
Carbs
16g
