Cheddar Bay Chicken Cobbler
Directions
- 1Preheat the oven to 375 degrees F (190 degrees C). Place butter in the bottom of a 9x13-inch baking dish and place in the oven to melt.
- 2When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.
- 3Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of the mixture but do not stir.
- 4Whisk together soup and stock in a second bowl until smooth. Pour over biscuit mix but do not stir.
- 5Bake in the preheated oven uncovered until very golden brown and only very slightly jiggly in the center, about 45 minutes.
- 6Sprinkle parsley over the top if desired and let stand for 10 minutes before serving.
Ingredients
- 0.5 cup butter
- 4 cup rotisserie chicken meat, shredded
- 1 bag frozen mixed vegetables
- 1 package Cheddar bay biscuit mix
- 2 cup milk
- 1 can cream of chicken soup
- 2 cup chicken stock
- 2 tbsp fresh chopped parsley (optional)
