Preheat oven to 350 degrees.
Melt butter and pour into 9 x 13 casserole dish. Top with the drained shredded chicken evenly. Place frozen peas all over the chicken. Season with salt, black pepper, garlic powder, and onion powder.
In a medium bowl add biscuit dry mix, seasoning packet, milk, and shredded cheese. Stir with a fork until just combined. Spoon mixture on top of the chicken & peas. DO NOT MIX.
In a separate bowl whisk together chicken broth and cream of soup until blended. Pour mixture all over the biscuit mixture.
Place in preheated oven and bake for 45 – 50 minutes until biscuit topping is cooked through and golden brown on top. Let stand for 10 minutes before serving.
4 thoughts on “Canned Chicken Cobbler Casserole”
I opted for a rotisserie chicken (shredded 2 breasts) and used a pea & carrot mixture.
Mine barely had a sauce, though.
I plan to double the soup and broth next time.
Thanks for another great recipe! 🙂
This was a huge success at our house. I followed your instructions and it was delicious! Thank you for sharing!
Awesome! I’m glad y’all liked it.
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