Ingredients
Scale
- 2 cups cooked shredded chicken
- 1½ cups frozen peas and carrots
- ½ cup corn (optional)
- 1 tsp garlic powder
- Salt and pepper, to taste
- ½ cup melted butter
- 1½ cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup all-purpose flour or biscuit baking mix
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C); grease a 9×13-inch baking dish.
- Layer shredded chicken, peas, carrots, and corn in the dish. Season.
- Pour melted butter evenly over the top.
- Mix chicken broth and soup, then pour gently over the layers — do not stir.
- Whisk flour, baking powder, salt, and milk. Stir in cheese (optional).
- Pour batter over the dish without mixing.
- Bake uncovered for 45–50 minutes until golden and bubbly. Let rest 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American, Southern-inspired
- Diet: Halal
Keywords: chicken cobbler, biscuit-topped casserole, easy chicken bake, no-stir cobbler, creamy chicken recipe, halal chicken dinner