Ingredients
- Cooked chicken cut into bite-sized pieces (a whole rotisserie chicken works great)
- 1 bag 12 oz frozen peas and carrots
- 1 can 10.5 oz cream of chicken soup
- 2 cups chicken broth
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- Black pepper
- 1 box 11.36 oz Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1/2 cup shredded cheddar cheese
For the Brushed Butter Topping:
- 2 tablespoons salted butter melted
- Seasoning packet from the Cheddar Bay Biscuit Mix box
Instructions
- Preheat your oven to 375°F (190°C).
- Take oil or melted butter and grease a 9×13-inch baking dish, making sure to coat the bottom evenly. (I always use oil)
- Arrange the chicken in a single layer over the butter in the baking dish.
- Spread the frozen peas and carrots evenly over the chicken. (Don't stir)
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, and seasonings until smooth and well combined.
- Pour this mixture over the chicken and veggies, making sure it spreads across the whole dish without mixing it in, don't stir.
- In another bowl, mix the Cheddar Bay Biscuit Mix (set aside the seasoning packet for later), whole milk, and shredded cheddar cheese.
- Gently pour the biscuit batter over the chicken and veggies, spreading it out without stirring.
- Bake the cobbler in the oven for 55-65 minutes, or until the biscuit topping is golden and fully cooked. The center may still seem slightly runny, but it will thicken up as it cools.
- While it’s baking, melt 2 tablespoons of butter in a microwave-safe dish.
- Stir in the seasoning packet from the Cheddar Bay Biscuit Mix.
- Once the cobbler is done baking, brush the seasoned butter over the top of the biscuits for extra flavor.
- Let the cobbler sit for 10-15 minutes after it comes out of the oven to allow the sauce to thicken before serving.
Servings: 4