Bubble Up Chicken Casserole

Bubble Up Chicken Casserole

Yield: 8 servings, 4 points per serving for blue and purple, 5 points per serving for green.

Course: Main Course


  • 1 10 1/2 oz. can of Healthy Request Cream of Chicken condensed soup
  • 1 cup fat-free sour cream
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 5 biscuits (I used Kroger jumbo junior biscuits. If you do not have the same biscuits double check the points. You only need 6 oz. of biscuit dough. )
  • 2 cups cooked chicken breast, shredded
  • 1 cup frozen vegetables (I used carrots, peas and corn)
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl add the soup, sour cream and cheese, stir together. Add the chicken, vegetables and garlic powder and stir again.
  3. Cut each biscuit into 8 pieces, then add them to the soup mixture and stir.
  4. Spray a casserole dish with no-stick cooking spray, then add the soup mixture.
  5. Bake 35 minutes. Enjoy!
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