Chicken Pot Pie Bubble Up Casserole

 2 1/2 cups Rotiseere chicken, cut up and shredded

1 cup sour cream or plain yogurt

1 tsp minced garlic

1 (26 oz)  cream of chicken soup or 3 small cans 

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt and pepper

1 1/2 cup frozen vegetables, peas and carrots

1 cup frozen corn

1 cup shredded cheddar cheese

2 Tbsp milk

1 (16 oz) can Grand Biscuits, cut into small pieces (quarters)

melted butter

 

Preheat the oven to 350 degrees.  Spray a 9x13 in casserole dish with nonstick spray.  Place chicken in the bottom of the dish.  Combine sour cream, minced garlic, cream of chicken soup, onion powder, garlic powder, salt, pepper, frozen vegetables, cheddar cheese and milk.  Mix in pan until well combined. Place a small piece of biscuit and push into the mixture on top.  Leave a little space between biscuits.  Brush biscuits with melted butter. Cover with foil and bake in a 350 degree oven for 20 minutes.  Take off the foil and continue baking for 20 more minutes.  Serve.  

Recipe:  Catherine's Plates