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
Topping
2 tbsp butter, melted
Seasoning packet from biscuit mix
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Preheat the oven to °350
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Pour the melted butter into a 9 x 13 baking dish and make sure to evenly coat the bottom of the dish.
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Layer the cooked chicken on top of the butter, then a layer of the frozen vegetables.
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Sprinkle the Dano’s seasoning over the top. Do not stir.
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In a mixing bowl, combine the cream of chicken soup and the chicken broth with a whisk and then pour into the baking dish.
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In another mixing bowl, combine the biscuit mix, whole milk and cheddar cheese; stir until well mixed.
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Spread the biscuit mix over the top of the chicken and vegetables.
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Bake for 50-60 minutes or until the top has browned and the cobbler is cooked through.
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In a small bowl, mix the 2 tbsp of melted butter and the seasoning packet contents.Â
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After you remove the cobbler from the oven, brush the top with the seasoned butter and let stand for about 10 minutes before serving.
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