Chicken Cobbler Recipe
A viral, comforting, and easy dump-and-bake chicken cobbler recipe made with shredded chicken, veggies, cream of chicken soup, and a Red Lobster Cheddar Bay Biscuit topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup butter (1 stick)
- 3 cups cooked shredded chicken (or 1 rotisserie chicken)
- 1 bag frozen peas and carrots (12 oz)
- 1 box Red Lobster Cheddar Bay Biscuit Mix (11 oz)
- 2 cups milk
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Place the butter in a 9x13-inch casserole dish and place it in the oven to melt as it preheats.
- Once the butter is melted, remove the dish from the oven. Spread the shredded chicken in an even layer over the melted butter. Do not stir.
- Top the chicken evenly with the frozen peas and carrots. Sprinkle with garlic powder and onion powder. Do not stir.
- In a medium bowl, whisk together the Red Lobster Cheddar Bay Biscuit Mix, the included seasoning packet, and 2 cups of milk. Pour this mixture evenly over the chicken and vegetables. Do not stir.
- In another bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture evenly over the biscuit layer. Do not stir.
- Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling.
- Let the cobbler rest for 5 to 10 minutes before serving.
Notes
Remember not to stir the layers when assembling the cobbler. This is the secret to getting the perfect biscuit topping baked right over the chicken filling.