1
Place 4 cups of shredded chicken in a single. Sprinkle the frozen mixed vegetables over the chicken. Lightly season with garlic powder, onion powder, dried oregano, salt and black pepper.
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2
In another bowl, whisk together 1 can of cream of chicken soup and 2 cups chicken broth until smooth. Gently pour this mixture over the batter. Do not stir.
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3
Bake uncovered for 45-60 minutes or until the top is golden brown and bubbly. Remove from the oven and let the cobbler rest for 10 minutes before serving.
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