Chicken Pot Pie Bubble Up (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ cups shredded rotisserie chicken
02 -
2 cups frozen mixed vegetables
03 -
10.5 oz can cream of chicken soup
04 -
10.5 oz can cream of mushroom soup
05 -
8 canned crescent rolls, cut into small pieces
06 -
2 cups shredded cheddar cheese, divided
07 -
Salt and black pepper to taste
# Instructions:
01 -
Preheat oven to 350°F. In a large bowl, combine shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, cream of mushroom soup, and 1 cup of cheddar cheese. Season with salt and pepper to taste.
02 -
Cut the crescent rolls into small pieces and add them to the chicken mixture. Mix everything together until well combined. Using your hands works best to keep the dough pieces from sticking together.
03 -
Grease a 9x13 inch casserole dish and transfer the chicken mixture to it, spreading evenly. Top with the remaining 1 cup of shredded cheddar cheese.
04 -
Bake at 350°F for 35-45 minutes, or until all the crescent roll pieces are fully cooked and golden brown. For even cooking, stir the casserole at the halfway point to ensure all dough pieces cook through.
05 -
Remove from oven and let rest for 5 minutes before serving. The crescent roll pieces should be fluffy and golden throughout the casserole. Serve hot and enjoy this comforting dish.
# Notes:
01 -
Using rotisserie chicken saves time and adds extra flavor to the casserole
02 -
Stirring halfway through baking ensures all crescent roll dough pieces cook evenly
03 -
Mix the crescent roll pieces in last and use your hands to prevent them from sticking together
04 -
Cooking time may vary by oven - check that dough is fully cooked before removing from oven