Chicken Pot Pie Bubble Casserole

Ingredients:

1 cup sour cream

12 ounces canned refrigerated biscuits

1 can cream of chicken soup

1 teaspoon garlic powder

1 cup shredded cheddar cheese

½ teaspoon seasoned salt

1½ cups frozen mixed vegetables

2 cups shredded cooked chicken

Instructions:

Preheat the oven to 375°F.

Stir the chicken, soup, cheese, sour cream, vegetables, salt, and garlic powder together. Cut each biscuit into quarters and toss into the chicken mixture.

Spread the mixture into a greased 13×9-inch baking dish.

Bake for 45 minutes or until cooked through.

Serve hot.