Chicken Pot Pie Bubble-Up Bake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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