Ingredients:

  • 1/2 cup unsalted butter
  • 3 cups shredded rotisserie chicken
  • 12 oz frozen peas and carrots
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 2 cups Bisquick biscuit mix
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, minced
  • 2 cups chicken stock
  • 10.5 oz condensed cream of chicken soup
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the butter in a 9x13-inch baking dish and melt in the oven for 3-5 minutes until sizzling.
  2. Remove the dish from the oven and layer the shredded chicken and frozen vegetables evenly over the melted butter. Sprinkle with onion powder and dried thyme. Do not stir.
  3. In a medium mixing bowl, whisk together the biscuit mix, milk, garlic powder, minced parsley, and shredded cheddar cheese until combined. Pour this mixture slowly and evenly over the chicken and vegetable layer.
  4. In a separate bowl, whisk together the chicken stock, condensed cream of chicken soup, and black pepper until smooth. Pour this liquid layer carefully over the biscuit batter layer. Do not stir.
  5. Bake for 45 minutes, or until the top is golden brown and the edges are bubbling. Let the cobbler rest for 10 minutes before serving to allow the sauce to set.