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