Chicken Pot Pie Bubble Up Ingredients: - 2½ cups shredded rotisserie chicken - 2 cups frozen mixed vegetables - 10.5 oz can cream of chicken soup - 10.5 oz can cream of mushroom soup - 8 canned crescent rolls, cut into small pieces - 2 cups shredded cheddar cheese, divided - Salt and black pepper to taste Instructions: 1. Preheat and Prepare Mixture: Preheat oven to 350°F. In a large bowl, combine shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, cream of mushroom soup, and 1 cup of cheddar cheese. Season with salt and pepper to taste. 2. Add Crescent Rolls: Cut the crescent rolls into small pieces and add them to the chicken mixture. Mix everything together until well combined. Using your hands works best to keep the dough pieces from sticking together. 3. Transfer to Baking Dish: Grease a 9x13 inch casserole dish and transfer the chicken mixture to it, spreading evenly. Top with the remaining 1 cup of shredded cheddar cheese. 4. Bake Until Golden: Bake at 350°F for 35-45 minutes, or until all the crescent roll pieces are fully cooked and golden brown. For even cooking, stir the casserole at the halfway point to ensure all dough pieces cook through. 5. Cool and Serve: Remove from oven and let rest for 5 minutes before serving. The crescent roll pieces should be fluffy and golden throughout the casserole. Serve hot and enjoy this comforting dish.