Chicken Cobbler

45 mins
Serves 1
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Directions

  1. 1Put a stick of butter in a 9x13 baking dish. The oven is preheating to 350°F.
  2. 2Put a stick of butter in a 9x13 baking dish. The oven is preheating to 350°F.
  3. 3Put a stick of butter in a 9x13 baking dish. The oven is preheating to 350°F.
  4. 4Place the rotisserie chicken in the baking dish. This lid is your chicken bowl.
  5. 5Place the rotisserie chicken in the baking dish. This lid is your chicken bowl.
  6. 6Place the rotisserie chicken in the baking dish. This lid is your chicken bowl.
  7. 7Shred the chicken and put in the baking dish.
  8. 8Shred the chicken and put in the baking dish.
  9. 9Shred the chicken and put in the baking dish.
  10. 10Mix 2 cups of Red Lobster Cheddar Bay Biscuit mix and 2 cups of milk in a measuring cup.
  11. 11Mix 2 cups of Red Lobster Cheddar Bay Biscuit mix and 2 cups of milk in a measuring cup.
  12. 12Mix 2 cups of Red Lobster Cheddar Bay Biscuit mix and 2 cups of milk in a measuring cup.
  13. 13Add the seasoning packet to the mixture.
  14. 14Add the seasoning packet to the mixture.
  15. 15Add the seasoning packet to the mixture.
  16. 16Put the shredded chicken in the baking dish.
  17. 17Put the shredded chicken in the baking dish.
  18. 18Put the shredded chicken in the baking dish.
  19. 19Add peas and carrots to the baking dish.
  20. 20Add peas and carrots to the baking dish.
  21. 21Add peas and carrots to the baking dish.
  22. 22Add salt, pepper, onion powder, garlic powder, and parsley to the dish.
  23. 23Add salt, pepper, onion powder, garlic powder, and parsley to the dish.
  24. 24Add salt, pepper, onion powder, garlic powder, and parsley to the dish.
  25. 25Pour the biscuit mixture over the top; do not mix.
  26. 26Pour the biscuit mixture over the top; do not mix.
  27. 27Pour the biscuit mixture over the top; do not mix.
  28. 28In the measuring cup, add 2 cups of chicken stock and 1 can of cream of chicken and mushroom soup.
  29. 29In the measuring cup, add 2 cups of chicken stock and 1 can of cream of chicken and mushroom soup.
  30. 30In the measuring cup, add 2 cups of chicken stock and 1 can of cream of chicken and mushroom soup.
  31. 31Pour the soup mixture over the top; do not mix.
  32. 32Pour the soup mixture over the top; do not mix.
  33. 33Pour the soup mixture over the top; do not mix.
  34. 34Bake at 350°F for 45 minutes.
  35. 35Bake at 350°F for 45 minutes.
  36. 36Bake at 350°F for 45 minutes.
  37. 37Let sit for 10-15 minutes before serving.
  38. 38Let sit for 10-15 minutes before serving.
  39. 39Let sit for 10-15 minutes before serving.

Ingredients

  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 2 cups Red Lobster Cheddar Bay Biscuit mix
  • 2 cups Red Lobster Cheddar Bay Biscuit mix
  • 2 cups Red Lobster Cheddar Bay Biscuit mix
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 bag peas and carrots
  • 1 bag peas and carrots
  • 1 bag peas and carrots
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 onion powder
  • 0 onion powder
  • 0 onion powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 garlic powder
  • 0 parsley
  • 0 parsley
  • 0 parsley
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 1 can cream of chicken and mushroom soup
  • 1 can cream of chicken and mushroom soup
  • 1 can cream of chicken and mushroom soup

Equipment

9x13 baking dishmeasuring cupwhisk