Chicken Cobbler
Directions
- 1Preheat the oven to 350°F (175°C).
- 2Place one stick of butter in a 9x13 baking dish and put it in the preheating oven to melt.
- 3Shred the rotisserie chicken, discarding bones.
- 4Combine 2 cups of Red Lobster Cheddar Bay Biscuit mix with 2 cups of milk and the seasoning packet, and whisk until just combined.
- 5Remove the melted butter from the oven and add the shredded chicken to the baking dish.
- 6Add one bag of frozen peas and carrots over the chicken.
- 7Season with salt, pepper, onion powder, garlic powder, and parsley.
- 8Pour the biscuit mix over the chicken and vegetables, but do not mix.
- 9In the same measuring cup used for the biscuit mix, combine 2 cups of chicken stock and one can of Campbell's Cream of Chicken and Mushroom Soup, and whisk until smooth.
- 10Pour the chicken stock and soup mixture over the biscuit mix, but do not mix.
- 11Bake in the preheated oven at 350°F (175°C) for 45 minutes.
- 12Remove from oven and let it sit for about 10 to 15 minutes before serving.
Ingredients
- 1 whole rotisserie chicken
- 1 stick butter
- 2 cups Red Lobster Cheddar Bay Biscuit Mix
- 2 cups milk
- 1 packet Red Lobster seasoning packet
- 1 bag frozen peas and carrots
- salt
- pepper
- onion powder
- garlic powder
- parsley
- 2 cups chicken stock
- 1 can Campbell's Cream of Chicken and Mushroom Soup
Equipment
9x13 baking dishovenmeasuring cupwhiskforkkitchen towel
Tips
- If you can't find Red Lobster Cheddar Bay Biscuit mix, use Bisquick pancake & baking mix and season it up.
- Do not mix the biscuit mix once poured over the chicken and vegetables.
- Do not mix the chicken stock and soup once poured over the biscuit mix.
- Let the cobbler sit for 10-15 minutes after baking before serving.
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