– 2 cups shredded cooked chicken – 1 cup frozen mixed vegetables – 1/2 cup chopped onion – 1/2 cup shredded cheddar cheese – 1 cup biscuit baking mix – 1 cup milk – 1 can (10.5 oz) cream of chicken soup – 1/2 tsp garlic powder – 1/2 tsp black pepper – 1/4 tsp salt – 2 tbsp butter
Preheat your oven to 375°F. Grease a 9x9-inch baking dish with butter or cooking spray and set it aside while preparing the layers.
Spread the shredded chicken evenly across the bottom of the greased baking dish, making sure it's distributed nicely in a single layer.
Add the frozen vegetables and chopped onion on top of the chicken. Sprinkle salt, pepper, and garlic powder evenly over this layer.
In a bowl, mix biscuit baking mix with milk until smooth. Pour this batter gently over the chicken and veggie layer—do not stir.
In a separate bowl, whisk the cream of chicken soup with 1/4 cup water. Pour this soup mixture evenly on top of the batter layer.
Sprinkle shredded cheddar cheese on top. Dot with small pieces of butter to help get that golden brown, crispy cobbler topping.
Bake for 45 minutes until the top is golden and bubbly. Let cool for 5 minutes before serving. Enjoy your hearty and creamy chicken cobbler!