Set your oven to 375°F (190°C).
Layer the Chicken and Butter:
Spread the cooked, shredded chicken evenly in a 9×13-inch baking dish.
Pour the melted butter over the top of the chicken.
(Don’t stir — the layering is what makes this cobbler magical!)
Add the Flour and Milk Mixture:
In a mixing bowl, whisk together milk and self-rising flour until smooth.
Pour this mixture over the butter and chicken — again, do not stir.
Mix the Soup and Broth:
In the same bowl (to save dishes!), whisk together cream of chicken soup and chicken broth.
Pour this over the flour mixture — and trust the process! Do not mix or stir.
Bake:
Bake uncovered for 45 minutes, until the top is golden brown and the cobbler is bubbly.
Rest and Serve:
Let it sit for 5 minutes before serving.
Enjoy this creamy, buttery comfort with fried green beans and sweet potatoes for the ultimate Southern-style dinner.
