Cheesy Chicken and Veggie Bubble Up in a white baking dish

Our family that came in town for Christmas just left this morning so we’re over here just cleaning, resting, and trying to get back into our normal routine. The past week was a bit of a marathon cooking session so our upcoming meals are going to be easy, low effort foods! One of those being this Cheesy Chicken & Veggie Bubble Up casserole that I have stashed in the freezer. It’s packed with cheese, veggies, biscuits, and a touch of spice with Old Bay seasoning.

Ingredients for Cheesy Chicken with Mixed Vegetables Casserole:

  • frozen Normandy blend vegetables
  • cooked, shredded chicken
  • canned biscuits
  • condensed cheddar soup
  • mixed cheese
  • Old Bay seasoning
  • garlic power
  • water

What are Normandy Blend Vegetables?

Normandy blend is a vegetable blend that includes broccoli, cauliflower, and carrots.

Can other vegetables or vegetable blends be substituted in this recipe?

You can substitute the Normandy blend vegetables with your favorite blend. I recommend using hardy, fibrous vegetables so that they stand up to the casserole and don’t become mushy.

Cheesy Chicken and Veggie Bubble Up in a white baking dish

How to make Cheesy Chicken Bubble Up with Normandy Vegetable Blend:

Making this recipe is a cinch! You’ll start by preheating your oven and then cutting your biscuits up into 10 pieces each.

Take your biscuits and shake them around & season them in a food storage bag, making sure they are coated.

In your baking dish, you’ll combine your remaining ingredients with the biscuits, and bake in the oven to complete.

Tips for Chicken Bubble Up with Normandy Vegetables Recipes

  • You don’t have to cut the biscuits up into 10 pieces each. You can divide them up however you like, I just prefer smaller pieces throughout the dish and find that they cook better that way.
  • It’s important to cook and drain off the frozen vegetables because you don’t want them releasing water into the casserole as it bakes.
  • I chose to use Trader Joe’s mixed cheese because it had a lower point value. You can use whatever cheese you like!
  • You’ll want to use a large (9×13) baking dish so that the ingredients are spread out when they bake and the biscuits are able to cook through.
serving of Cheesy Chicken and Veggie Bubble Up on a white plate with a fork

Can this Chicken Bubble Up be made ahead?

You can assemble the casserole in advance the same day prior to cooking. If you plan to serve more than 24 hours later, I recommend baking to completion and storing in the refrigerator or freezer until ready to reheat and eat.

Are Chicken with Normandy Vegetables Recipes freezer friendly?

Absolutely! It actually freezes very well. If you’d like to make this a freezer meal, I recommend baking it to completion and then freezing.

How to store and reheat a Cheesy Chicken Mixed Vegetable Casserole

Allow the cooked casserole to cool completely. Store in an airtight container in the refrigerator up to 3 days or the freezer up to 6 months. To reheat, place it in a microwave safe dish and cover. Microwave for 1 minute at a time until heated through. To reheat the entire casserole, allow the casserole dish to come to room temperature and place in a 350°F for about 15-20 minutes until heated through.

TRY ONE OF THESE OTHER FAVORITES:

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from us every week!

Share on Facebook

Share

Cheesy Chicken Bubble Up with Normandy Vegetables Recipe

By: Sweetly Splendid - Kara Myers
5 from 5 votes
Prep 15 minutes
Cook 35 minutes
Total 1 hour
Servings: 8

Ingredients 

Instructions 

  • Preheat oven to 350°F.
  • Spray a 13x9 dish with nonstick spray, set aside.
  • Cook the Normandy blend vegetables according to package instructions and drain well. You don't want any extra water in the casserole, it will prevent the biscuits from cooking properly.
  • Cut the biscuits into 10 pieces each and place them inside a large food storage bag. 
  • Add the Old Bay seasoning and garlic powder to the bag and seal. Shake the bag to coat all of the biscuit pieces. Set aside.
  • Add chicken breast, cheddar cheese soup, and Normandy blend vegetables to the baking dish. Mix to combine. 
  • Add the biscuits to the mixture. 
  • Bake for 35-38 minutes until the biscuits are browned and cooked through. Removed from the oven. 
  • Sprinkle with shredded cheese and return to oven for an additional 2-4 minutes (just until cheese is melted).

Nutrition

Calories: 288kcal, Carbohydrates: 33g, Protein: 9g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 9mg, Sodium: 1038mg, Fiber: 3g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American

Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

Browse More Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

      1. 5 stars
        We tried this with some changes because of sodium restrictions. No salt cream of chicken with a little cheese melted in it and tiny bit of milk. Everything else the same. It was a complete hit at our house!