Directions
- 1Melt one stick of butter in a 9x13 baking dish.
- 2Add one whole shredded rotisserie chicken to the melted butter in the baking dish.
- 3Spread a bag of frozen peas and carrots over the chicken layer.
- 4Pour 2 cups of milk into a separate measuring cup.
- 5Add two small packages (16 ounces or 2 cups total) of Bisquick cheese garlic biscuit mix to the milk in the measuring cup.
- 6Mix the Bisquick and milk together until perfectly combined.
- 7Pour the Bisquick and milk mixture over the chicken and vegetables in the baking dish.
- 8Pour 2 cups of chicken broth into the same measuring cup used for the milk and Bisquick.
- 9Add one can of Campbell's Cream of Chicken with Herbs soup to the chicken broth in the measuring cup.
- 10Mix the chicken broth and soup together until well combined.
- 11Pour the chicken broth and soup mixture evenly over everything in the baking dish. Do not stir.
- 12Bake in a 350-degree Fahrenheit oven for about 50 minutes.
- 13Let the chicken cobbler sit for 10 minutes after removing it from the oven before serving.
Ingredients
- 1 stick butter
- 1 whole whole rotisserie chicken, shredded
- 1 bag frozen peas and carrots
- 2 cups milk
- 2 small packages Bisquick cheese garlic biscuit mix
- 2 cups chicken broth
- 1 can Campbell's Cream of Chicken with Herbs soup
Equipment
9x13 baking dishmeasuring cupspoonforkserving bowl
Tips
- Do not stir the ingredients in the baking dish before baking to allow the biscuits to form properly.
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