Chicken Cobbler
Directions
- 1Melt a stick of butter and pour it into a 9x13 baking dish.
- 2Melt a stick of butter and pour it into a 9x13 baking dish.
- 3Melt a stick of butter and pour it into a 9x13 baking dish.
- 4Add shredded rotisserie chicken on top of the butter.
- 5Add shredded rotisserie chicken on top of the butter.
- 6Add shredded rotisserie chicken on top of the butter.
- 7Spread 16 ounces of frozen mixed vegetables over the chicken.
- 8Spread 16 ounces of frozen mixed vegetables over the chicken.
- 9Spread 16 ounces of frozen mixed vegetables over the chicken.
- 10Season with garlic powder, pepper, and Everglades seasoning.
- 11Season with garlic powder, pepper, and Everglades seasoning.
- 12Season with garlic powder, pepper, and Everglades seasoning.
- 13In a bowl, mix a can of cream of chicken soup with herbs and a cup of chicken stock.
- 14In a bowl, mix a can of cream of chicken soup with herbs and a cup of chicken stock.
- 15In a bowl, mix a can of cream of chicken soup with herbs and a cup of chicken stock.
- 16Pour the soup mixture over the chicken and vegetables; do not stir.
- 17Pour the soup mixture over the chicken and vegetables; do not stir.
- 18Pour the soup mixture over the chicken and vegetables; do not stir.
- 19In another bowl, mix two cups of milk with a box of Red Lobster Cheddar Bay Biscuit Mix and half the seasoning packet.
- 20In another bowl, mix two cups of milk with a box of Red Lobster Cheddar Bay Biscuit Mix and half the seasoning packet.
- 21In another bowl, mix two cups of milk with a box of Red Lobster Cheddar Bay Biscuit Mix and half the seasoning packet.
- 22Grate half a cup of shredded sharp cheddar cheese and mix it into the biscuit mixture.
- 23Grate half a cup of shredded sharp cheddar cheese and mix it into the biscuit mixture.
- 24Grate half a cup of shredded sharp cheddar cheese and mix it into the biscuit mixture.
- 25Pour the biscuit mixture over the top; do not stir.
- 26Pour the biscuit mixture over the top; do not stir.
- 27Pour the biscuit mixture over the top; do not stir.
- 28Bake at 350°F for about an hour, or until the biscuits are golden brown.
- 29Bake at 350°F for about an hour, or until the biscuits are golden brown.
- 30Bake at 350°F for about an hour, or until the biscuits are golden brown.
- 31Melt a couple of tablespoons of butter, mix it with the remaining seasoning packet, and brush it over the biscuits.
- 32Melt a couple of tablespoons of butter, mix it with the remaining seasoning packet, and brush it over the biscuits.
- 33Melt a couple of tablespoons of butter, mix it with the remaining seasoning packet, and brush it over the biscuits.
- 34Let it cool for a couple of minutes before serving.
- 35Let it cool for a couple of minutes before serving.
- 36Let it cool for a couple of minutes before serving.
Ingredients
- 1 stick butter
- 1 stick butter
- 1 stick butter
- 1 container shredded rotisserie chicken
- 1 container shredded rotisserie chicken
- 1 container shredded rotisserie chicken
- 16 ounces frozen mixed vegetables
- 16 ounces frozen mixed vegetables
- 16 ounces frozen mixed vegetables
- 1 tablespoon garlic powder
- 1 tablespoon garlic powder
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- 1 tablespoon pepper
- 1 tablespoon pepper
- 1 tablespoon Everglades seasoning
- 1 tablespoon Everglades seasoning
- 1 tablespoon Everglades seasoning
- 1 can cream of chicken soup with herbs
- 1 can cream of chicken soup with herbs
- 1 can cream of chicken soup with herbs
- 1 cup chicken stock
- 1 cup chicken stock
- 1 cup chicken stock
- 2 cups milk
- 2 cups milk
- 2 cups milk
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 0.5 cup shredded sharp cheddar cheese
- 0.5 cup shredded sharp cheddar cheese
- 0.5 cup shredded sharp cheddar cheese
Equipment
9x13 baking dishmeasuring cupbowlwhiskbox grater