Chicken Pot Pie Cobbler Casserole

• portionen: 8 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour 10 minutes

Zutaten

1/2 cup melted butter (, divided)

4 cups cooked, shredded chicken

12 ounces frozen peas and carrots (no need to thaw first)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon pepper

2 cups low-sodium chicken broth

1 can (10.5 ounces) low-sodium cream of chicken soup (undiluted, do not add water)

2 cups whole milk

1 box (11 ounces) Cheddar Bay Biscuits Mix (, seasoning packet divided)

1/2 cup freshly shredded cheddar cheese

Anweisungen

Preheat oven to 350 degrees F.

Pour half the melted butter into a 9x13 casserole dish.

Put the chicken in the pan in an even layer, followed by the peas and carrots. Sprinkle with the garlic powder, onion powder, and pepper - do not stir.

In a medium mixing bowl, whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken - do not stir.

In another bowl, whisk together the milk, biscuit mix and half of the seasoning packet that comes with it, and cheese. Evenly pour mixture over the soup mixture in casserole - do not stir.

Bake, uncovered, for 55 minutes until the top is golden brown.

Remove from oven. Let it sit for about 5 minutes to set up a bit. The inside will still be a bit loose - that’s ok!

Whisk the remaining butter and rest of the seasoning packet together in a small mixing bowl. Brush the seasoned butter over the biscuit topping.

Scoop portions into shallow bowls or plates and enjoy!

Nährwertangaben

• Kalorien: 496 kcal
• Gesamtfett: 26 g
• Gesättigtes Fett: 12 g
• Ungesättigtes Fett: 11 g
• Transfett: 0.5 g
• Cholesterin: 109 mg
• Natrium: 1072 mg
• Gesamtkohlenhydrate: 37 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 10 g
• Eiweiß: 31 g