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Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Add 4 tablespoons of melted butter to a 9×13-inch baking dish or a 12-inch oven-safe skillet and spread it around evenly.
Layer Chicken: Add the cooked, shredded rotisserie chicken on top of the melted butter. Do not stir!
Layer Vegetables: Sprinkle a layer of frozen peas and carrots on top of the chicken. No stirring!
Prepare Soup Mixture: In a medium bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper until well combined.
Pour Soup Mixture: Carefully pour this soup mixture evenly over the layer of frozen vegetables. Do not stir!
Prepare Biscuit Topping: In the same bowl used for the soup mixture, add the Cheddar Bay Biscuit Mix (reserving the seasoning packet for later), whole milk, and shredded cheddar cheese. Mix until just combined.
Pour Biscuit Topping: Pour the biscuit mixture evenly over the casserole. Again, do not mix the layers.
Bake: Bake uncovered for 50-55 minutes, or until the top is golden brown and bubbly around the edges.
Note: If your cobbler is browning too quickly, loosely tent a piece of aluminum foil over the top to prevent it from getting too dark.
Prepare Butter Topping: While the casserole bakes, in a small bowl, combine the remaining 2 tablespoons melted butter with the seasoning packet from the biscuit mix and the fresh chopped parsley. Mix until combined.
Finish & Serve: When the casserole is done, remove it from the oven and immediately brush the prepared butter mixture evenly over the top. Allow the casserole to cool and thicken up for 5-10 minutes before serving. Add salt to taste if needed.
Tip: Feel free to add other vegetables like corn or green beans for additional nutrition and flavor. Enjoy your delicious and comforting Chicken Cobbler Casserole!
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