Chicken Cobbler Casserole

Chicken Cobbler Casserole

Ingredients

6 tablespoons unsalted butter, melted and divided

4 cups cooked rotisserie chicken, chopped or shredded

1 (12-ounce) bag frozen peas and carrots

1 (10.5-ounce) can low-sodium cream of chicken soup

1½ cups low-sodium chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon freshly ground black pepper

1 (11-ounce) box Cheddar Bay Biscuit Mix (reserve the included seasoning packet)

2 cups whole milk

½ cup shredded cheddar cheese

2 tablespoons fresh parsley, finely chopped

Instructions

Preheat the oven to 350°F (175°C).

Prepare the baking dish: Pour 4 tablespoons of melted butter into a 9×13-inch baking dish or a 12-inch oven-safe skillet. Tilt to coat the bottom evenly.

Layer the chicken: Add the diced rotisserie chicken on top of the butter. Do not stir.

Add vegetables: Sprinkle the frozen peas and carrots evenly over the chicken layer. Again, do not mix.

Make the creamy layer: In a medium mixing bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper until well combined.

Pour the mixture over the vegetables, spreading gently if needed to cover, but do not stir.

Prepare the biscuit topping: In the same bowl, combine the Cheddar Bay Biscuit Mix (excluding the seasoning packet), milk, and shredded cheddar cheese. Mix just until blended.

Pour the biscuit batter evenly over the casserole. Resist the urge to stir—this layered method is key to the cobbler texture.

Bake uncovered for 50–55 minutes, or until the top is golden brown and bubbling.

Make the finishing butter: In a small bowl, mix the remaining 2 tablespoons of melted butter with the reserved seasoning packet and chopped parsley.

Brush the seasoned butter over the top of the baked cobbler as soon as it comes out of the oven.

Let rest for 5–10 minutes before serving to allow the dish to thicken slightly. Taste and add a pinch of salt if desired.