1 stick of butter, melted
1 rotisserie chicken, shredded
1 12oz bag frozen mixed vegetables
1 tbsp Dano’s seasoning
1 10.5 oz can cream of chicken soup
2 cups chicken stock
1 box (11.36oz) Cheddar Bay Biscuit mix (set seasoning packet aside)
2 cups whole milk
½ cup shredded cheddar cheese
2 tbsp butter, melted
Seasoning packet from biscuit mix
Preheat the oven to °350
Pour the melted butter into a 9 x 13 baking dish and make sure to evenly coat the bottom of the dish.
Layer the cooked chicken on top of the butter, then a layer of the frozen vegetables.
Sprinkle the Dano’s seasoning over the top. Do not stir.
In a mixing bowl, combine the cream of chicken soup and the chicken broth with a whisk and then pour into the baking dish.
In another mixing bowl, combine the biscuit mix, whole milk and cheddar cheese; stir until well mixed.
Spread the biscuit mix over the top of the chicken and vegetables.
Bake for 50-60 minutes or until the top has browned and the cobbler is cooked through.
In a small bowl, mix the 2 tbsp of melted butter and the seasoning packet contents.
After you remove the cobbler from the oven, brush the top with the seasoned butter and let stand for about 10 minutes before serving.