Weight Watchers Bubble Up Chicken Pot Pie

This Weight Watchers Bubble Up Chicken Pot Pie recipe is not only delicious but also easy to make, filling, and only 5 points per serving.

Servings: Makes 8 servings

5 Points® per serving

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HOW DO I MAKE MY BUBBLE UP CHICKEN POT PIE?

1. Preheat oven to 350 degrees F.

2. Add the soup, sour cream and cheese to a large mixing bowl, stir together.

3. Then add the chicken, vegetables and garlic powder and stir again.

4. Cut each biscuit into 8 pieces, then add them to the soup mixture and stir.

5. Using no-stick cooking spray, spray a casserole dish, then add the soup mixture.

6. Bake for 35 minutes. Enjoy!

Ingredients:

• Can of Healthy Request Cream of Chicken condensed soup (1 10 1/2 oz)
• 1 cup fat-free sour cream
• 1/2 cup reduced-fat Mexican cheese, shredded
• 5 Kroger Jumbo Junior Biscuits.
• 2 cups cooked chicken breast, shredded
• 1 cup frozen carrots, peas and corn
• 1/8 teaspoon garlic powder
• salt and pepper, to taste

Instructions:

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

More WW recipes to make ASAP!

• Weight Watchers Crockpot Chicken Salsa
• Weight Watchers Cheeseburger Pizza
• Weight Watchers Friendly Lasagna Recipe
• Weight Watchers Crack Chicken Recipe

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Yield: 8

Weight Watchers Bubble Up Chicken Pot Pie

Print

This Weight Watchers Bubble Up Chicken Pot Pie recipe tastes great, easy to make, filling and only 5 points per serving.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 1 minute

Total Time 46 minutes

Ingredients

• Can of Healthy Request Cream of Chicken condensed soup (1 10 1/2 oz)
• 1 cup fat-free sour cream
• 1/2 cup reduced-fat Mexican cheese, shredded
• 5 Kroger jumbo junior biscuits.
• 2 cups cooked chicken breast, shredded
• 1 cup frozen carrots, peas and corn
• 1/8 teaspoon garlic powder
• salt and pepper, to taste

Instructions

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

Notes

Servings: Makes 8 servings

5 Points® per serving

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 585mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 17g