Chicken Cobbler

A chicken cobbler recipe with red lobster biscuit mix is such an easy weeknight meal with hints of chicken pot pie and chicken and dumplins, it's pure comfort food.

Prep Time15

Cook Time1 10

Total Time1 25

Servings: people

Cuisine: American, Casseroles, Copycat Recipes, Southern Food

Author: Melanie Cagle

Video

Equipment

Ingredients

½ Cup Unsalted Butter Unsalted
1 Each Rotisserie Chicken Shredded
12 Ounces Peas and Carrots frozen
1 (11.3 Ounce) Package Red Lobster Cheddar Bay Biscuit Mix
2 Cups Milk
1 (15 Ounce) Can Cream of Chicken Soup 1 can
2 Cups Chicken Broth
½ teaspoon Black Pepper

Instructions

Preheat oven to 375°F.
Place the butter in a 13x9" Casserole Dish and melt in the oven.
½ Cup Unsalted Butter
Remove the chicken and shred - from the rotisserie chicken.
1 Each Rotisserie Chicken
Add the shredded chicken to the bottom of the casserole dish (in the melted butter).
Sprinkle the frozen peas and carrots on top of the shredded chicken.
12 Ounces Peas and Carrots
Add the biscuit mix to the milk, with the seasoning that comes with the biscuit mix and mix well with a whisk.
1 (11.3 Ounce) Package Red Lobster Cheddar Bay Biscuit Mix, 2 Cups Milk
Pour over the top of the chicken and veggies, evenly.
Mix together the chicken broth and cream of chicken soup, along with the black pepper.
1 (15 Ounce) Can Cream of Chicken Soup, 2 Cups Chicken Broth, ½ teaspoon Black Pepper
Pour over the top of everything. DO NOT MIX TOGETHER.
Bake in the preheated oven for 1 hour to 1 hour 10 minutes.
Remove from the oven and allow to continue setting up for 15 minutes before serving.

Notes

When you remove from the oven, it may seem a little jiggly in areas, but that's the soup (it'll be like a gravy). Trust the process, allow to rest before dishing up.

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Nutrition

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