It’s as easy as one, two and three to combine layers of roasted veggies, rotisserie chicken and flaky biscuit topping into one sensational weeknight comfort-food casserole.

Cheddar-Biscuit Chicken Cobbler Casserole

Preheat oven to 350 degrees. Place frozen potatoes and onions, mixed vegetables and garlic in a 2-qt. shallow casserole or baking dish. Drizzle with olive oil; sprinkle with salt and pepper. Toss to combine and coat. Bake for 15 to 20 minutes or until vegetables are thawed and begin to soften, stirring halfway through.

Meanwhile, whisk together condensed soup and chicken broth in a medium microwave-safe bowl; stir in chicken and 2 Tbsp. poultry herb blend; set aside. Microwave on HIGH for 4 to 5 minutes or until mixture reaches at least 165°F, stirring halfway through.

Stir together biscuit mix and its seasoning packet. Add ½ cup Cheddar cheese and milk; stir until moistened and set aside.

Remove vegetables from oven. Carefully pour hot soup mixture on top. Spread biscuit mixture in an even layer on top to within 1/8 in. of edge of casserole dish. Sprinkle with remaining 2 Tbsp. cheese.

Place casserole on center oven rack; place a rimmed baking pan or baking sheet directly underneath on lower oven rack to catch any spills. Bake for 40 minutes; cover with foil and bake for 20 minutes more or until biscuit topping is baked through. Remove from oven.

Poke 10 to 12 holes, 1 in. apart, in biscuit top; brush with melted butter and sprinkle with remaining 1 Tbsp. poultry blend. Let stand, covered, for 15 minutes or until chicken mixture slightly thickens.

For Mud Pie Baker and Trivet Set, prepare recipe as directed. Serves 8.