Ingredients
Chicken Layer
- 3 cups shredded cooked chicken
Vegetables & Seasonings
- 2 cups frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt, to taste (use sparingly)
Biscuit Topping
- 1 cup milk
- 1 cup Cheddar Bay Biscuit Mix
- 1 seasoning packet from Cheddar Bay Biscuit Mix
Sauce Layer
- 1 can (10.5 oz) cream of chicken soup
- 1 can (14.5 oz) chicken broth
Other
- 3 tablespoons butter, melted
Instructions
- Preheat and Prepare Dish. Preheat your oven to 375° F (190° C) and grease the sides of a large 9×13 inch baking dish to prevent sticking.
- Melt Butter. Melt the butter and spread it evenly across the bottom of the prepared baking dish to add rich flavor and prevent sticking.
- Layer Chicken. Arrange the shredded cooked chicken in a single even layer over the melted butter in the dish.
- Add Vegetables and Season. Evenly distribute the frozen mixed vegetables over the chicken layer. Sprinkle garlic powder, onion powder, black pepper, and a light amount of salt over the vegetables for balanced seasoning.
- Prepare Biscuit Mixture. In a medium bowl, whisk together the milk, Cheddar Bay Biscuit Mix, and the seasoning packet included with the mix until smooth. Pour this mixture evenly over the chicken and vegetables without stirring it in.
- Prepare and Add Sauce. Using the same bowl, whisk the cream of chicken soup with the chicken broth until combined. Pour this sauce evenly over the biscuit mixture layer without stirring.
- Bake. Place the casserole uncovered in the center rack of the oven and bake for 55-65 minutes until the top develops a deep golden brown crust. Oven times may vary, so start checking around 55 minutes to prevent overbaking.
- Rest and Serve. Remove from the oven and allow the casserole to rest for about 10 minutes before serving to let the sauce thicken and flavors meld.
Notes
- Do not stir the biscuit layer or sauce after pouring; layering is key to the cobbler texture.
- You can swap frozen mixed vegetables for fresh vegetables but adjust cooking time accordingly.
- Use low-sodium chicken broth if you want to control salt content.
- The dish can be made ahead up to step 6 and refrigerated before baking the next day.
- Leftovers store well covered in the fridge for 3-4 days and reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of recipe (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
