Cheddar Bay Biscuit Chicken Cobbler
Ingredients
- 2 Tbs unsalted butter, melted
- 4 cups shredded rotisserie chicken
- 1 (15 oz) pkg frozen mixed vegetables
- 1 tsp chopped fresh thyme, plus more for garnish
- 3/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt, or to taste
- 1 (10.5oz) can condensed cream of chicken soup
- 1 ½ cups chicken broth
- ½ cup heavy whipping cream
- 1 pkg cheddar biscuit mix
- Preheat the oven to 350 degrees. Coat the bottom of a 13×9-inch baking dish with melted butter.
- Place shredded chicken and vegetables into the dish; season with thyme, pepper, and salt. Pour over condensed soup, broth, and cream; stir until well combined.
- Prepare biscuit mix according to package instructions.
- Drop 8 (about 1/4 cup) biscuit dough portions onto chicken and vegetable mixture.
- Bake in the preheated oven, uncovered, until biscuits are golden brown on top and casserole is bubbling around the edges, about 40 minutes. Sprinkle with thyme.