Cheddar Bay Chicken Cobbler

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, and black pepper. Stir until smooth.

Add the shredded rotisserie chicken and frozen peas and carrots to the mixture, and stir until well combined.

Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it evenly.

In a separate bowl, prepare the Cheddar Bay biscuit mix according to the package instructions, adding the shredded cheddar cheese to the dough.

Drop spoonfuls of the biscuit dough over the chicken mixture, covering as much of the surface as possible.

Drizzle the melted butter over the biscuit topping.

Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let the cobbler cool for a few minutes before serving.

For a spicier version, add a pinch of cayenne pepper to the chicken mixture. You can also incorporate other vegetables like corn or green beans for added variety. If you prefer a more savory flavor, sprinkle some chopped fresh herbs like thyme or rosemary into the biscuit mix. For a lighter version, use low-fat cream of chicken soup and reduce the amount of cheese.