Don’t stir the layers together when assembling—this helps the cobbler form its unique texture. Let the cobbler rest for about 10 minutes after baking so it sets properly. Using pre-cooked chicken saves a lot of time, and frozen mixed vegetables work great without thawing.
Ingredients
2 cups cooked shredded chicken
1 1/2 cups frozen mixed vegetables
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup Bisquick or baking mix
1 cup milk
1/2 cup melted butter
1 can (10.5 oz) cream of chicken soup
1 1/2 cups chicken broth
Directions
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Spread shredded chicken evenly across the bottom of the dish.
Sprinkle the frozen mixed vegetables over the chicken. Season with garlic powder, onion powder, salt, and pepper. Sprinkle shredded cheese on top.
In a bowl, whisk together Bisquick and milk until just combined. Pour this mixture evenly over the chicken and veggies—do not stir.
In another bowl, whisk together the cream of chicken soup and chicken broth. Slowly pour over the top of everything in the baking dish—again, do not stir.
Drizzle melted butter over the top. Bake for 45–50 minutes, until the top is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.
For variations, add a pinch of thyme or rosemary to the filling for extra flavor. Swap cheddar for Monterey Jack or add cooked bacon or sautéed mushrooms for a richer version. You can also use turkey instead of chicken to repurpose holiday leftovers.