Chicken Pot Pie Bubble Bake recipe
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Ingredients
- 2 (10.75 ounce) cans cream of potato soup 1 (10.75 ounce) can cream of chicken soup 1 ⅓ cups milk 1 teaspoon Italian seasoning ¼ teaspoon ground black pepper 4 cups frozen mixed vegetables, thawed 2 cups diced cooked chicken 1 (10 count) package refrigerated biscuit dough, separated and cut into quarters
Nutrition Info
- 703.7 caloriescarbohydrate: 80 gcholesterol: 73.9 mgfat: 27.6 gfiber: 9.6 gprotein: 34.3 gsaturatedFat: 8.5 gservingSize: -sodium: 2326.4 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pot Pie Bubble Bake
Directions
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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.