Chicken Cobbler with Red Lobster Biscuits
A comforting and delicious Chicken Cobbler topped with buttery Red Lobster biscuits.
Equipment
- 9x13 baking dish Used for baking the cobbler.
Ingredients
- 1/2 cup 1 stick butter, melted
- 4 cups shredded rotisserie chicken
- 1 12- ounce bag frozen mixed vegetables
- 1 11.36- ounce package Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 10.5- ounce can cream of chicken soup
- 2 cups low-sodium chicken broth
- 1/8 tsp black pepper
- 2 tsp Better Than Bouillon Roasted Chicken Base
- 2 tbsp fresh chopped parsley optional
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter in the microwave and pour it into a 9x13 baking dish, spreading it evenly.
- Layer the shredded chicken over the butter in a single layer. Add the frozen vegetables evenly on top of the chicken. Do not mix.
- In a medium bowl, mix the Cheddar Bay Biscuit Mix, seasoning packet from the mix, and milk until well combined. Pour this mixture over the chicken and vegetables, spreading it carefully and evenly. Do not stir.
- In another bowl, whisk together the cream of chicken soup, chicken broth, black pepper, and Better Than Bouillon until smooth. Ensure the Better Than Bouillon is fully dissolved. Pour this mixture over the biscuit layer. Do not stir.
- Bake the dish uncovered for 55-65 minutes (opt for the full 65 minutes) until it turns very golden brown. Remove it from the oven and let it sit for 10 to 15 minutes.
- Garnish with fresh parsley before serving, if desired.
Notes
For a comforting meal that's both hearty and flavorful, this Chicken Cobbler with Red Lobster Biscuits is a crowd-pleaser. The buttery biscuit topping pairs perfectly with the creamy chicken and vegetable filling.