Description
Indulge in this comforting Chicken Cobbler made with a savory blend of shredded chicken and mixed vegetables, topped with a buttery Red Lobster biscuit crust. This easy-to-make casserole is a perfect weeknight dinner that the whole family will love.
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, melted
For the Biscuit Topping:
- 1 package Red Lobster Cheddar Bay Biscuit Mix (plus seasoning packet)
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups chicken broth
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare filling: Spread shredded chicken in a greased 9×13-inch baking dish, top with frozen vegetables, season with garlic powder, onion powder, salt, and pepper. Pour melted butter over the top.
- Mix biscuit topping: In a bowl, mix biscuit mix, milk, and cheddar cheese until just combined. Spoon over the chicken and veggies.
- Prepare soup mixture: Whisk cream of chicken soup and chicken broth until smooth, then pour over the biscuit layer.
- Bake: Sprinkle seasoning packet over the top and bake for 45–50 minutes until golden brown and set. Rest before serving.
Notes
- Rotisserie chicken works great in this recipe.
- You can use fresh vegetables instead of frozen; just sauté them first.
- For added flavor, consider adding a pinch of thyme or rosemary to the broth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 990mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
