Chicken Cobble

Ingredients:

4 cups cooked, shredded chicken
1/2 cup butter, melted
12 oz frozen carrots and peas
2 cups milk
1 box (11 oz) cheddar bay biscuit mix (including seasoning packet)
1 can (10 oz) cream of chicken soup
1 1/2 cups chicken broth

Directions:

Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9×13-inch baking dish.
Evenly layer the shredded chicken over the butter. Spread the frozen carrots and peas over the chicken.
In a mixing bowl, stir together the cheddar bay biscuit mix (with the seasoning packet) and milk until just combined. Gently pour the batter over the chicken and vegetables. Do not stir.
In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth. Carefully pour this mixture over the biscuit layer. Do not stir.
Bake uncovered for 45 minutes. Continue baking in 10-minute intervals until the biscuit topping is fully cooked and golden brown around the edges.
Let the casserole rest for 5 minutes before serving.

Per Serving:
Servings: 6 to 8
Prep Time: 10 minutes
Cooking Time: 45 to 60 minutes
Total Time: 55 to 70 minutes