Bubble up is back! Since my Bubble Up Enchilada and Bubble Up Pizza casseroles are two of my most popular recipes, I thought you all might like another cheesy, bubbly, cookie dish. I had a whole bunch of ideas, but this Bubble Up Chicken Pot Pie seemed like the warm and comforting dish to make during a cold week like this.
I thought about making the sauce from scratch, but I think one of the things people love most about Bubble Up casseroles is how quick and easy they are to make for weeknight meals, and I think the Heinz pot sauce I used worked really well. I did splurge a bit by using whole sharp cheddar cheese and I think the super cheesy flavor was worth it. This casserole makes 6 hearty and filling servings filled with chicken, veggies, cookies, gravy and cheese. It also comes together very quickly. Be sure to check out my article on Easy Slow Cooker Shredded Chicken for the perfect way to prepare shredded chicken for this recipe!
2 cups cooked shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen vegetables (I used mixed vegetables, but any type of vegetable will do)
1 tsp garlic powder
1/2 tsp. seasoned salt
2 cans of refrigerated cookies (6 oz)
In a medium bowl, combine chicken, cream of chicken, sour cream, cheddar cheese, vegetables, garlic powder and salt.
Cut each cookie into quarters and stir into chicken mixture.
Spray a 9 x 13 pan with cooking spray and spread the chicken cookie mixture evenly.
Place pan in preheated 375°F oven and bake for 35-45 minutes, or until chicken is cooked through. *This may take longer depending on your oven.
Remove from oven and serve!