Preheat oven to 350°F.

Add the melted butter to a 9x13 baking dish and swirl around until the butter coats the entire bottom of the dish.

Spread the shredded rotisserie chicken evenly over the butter in the baking dish.

Top the shredded chicken with the frozen mixed vegetables in an even layer.

In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed season packet, and whole milk just until combined.

Pour the biscuit mixture over the entire layer of frozen mixed vegetables, being careful not to mix the layers.

Add the chicken stock, can cream of chicken soup, seasoned salt, garlic powder, and black pepper in the same bowl used to mix the biscuit mix. Whisk until fully combined, and no lumps of cream of chicken soup remain. Carefully pour the soup mixture over the biscuit mixture, being sure not to stir the two mixtures together.

Bake the chicken cobbler for 55-60 minutes or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.

Allow the chicken cobbler to rest on the counter for 10-15 minutes to allow the sauce to thicken slightly before serving.

Make sure you get the melted butter into every crack and corner of the baking dish. This prevents the chicken from sticking, and gives the casserole a lot of yummy flavor.

To avoid your biscuit layer from becoming tough and dry, be sure not to overmix the batter.