Chicken Pot Pie Bubble Up Casserole

cream of chicken soup

🥗Healthier: homemade cream soup

💰Cheaper: cream of mushroom soup

Homemade cream soup can reduce sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

Add 2 cans of cream of chicken soup to the cooked chicken in a large bowl.

Season the mixture with a little seasoning salt and a lot of fresh ground pepper.

Sprinkle in 2 packages of sodium-free chicken bouillon powder and mix well.

Add 1 cup of sour cream to the mixture and stir until combined.

Add a 10 ounce package of mixed vegetables to the bowl and stir to combine.

Add 1 cup of shredded cheddar cheese to the mixture and stir until evenly mixed.

Pour the mixture into a 13 by 9 glass baking pan, spreading it evenly.

Cut the biscuits into quarters and add them randomly on top of the mixture in the baking pan.

Melt some butter and lightly butter the top of the biscuits with it.

Cover the baking pan with aluminum foil and bake for 10 minutes.

Remove the foil and bake until the biscuits are golden brown and cooked through, checking for doneness.

Let the casserole cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens