Description
This Chicken Cobbler recipe combines tender shredded chicken, mixed vegetables, and a creamy sauce topped with a cheesy Red Lobster Cheddar Bay Biscuit crust. Baked to golden perfection, this comforting casserole is perfect for a hearty family dinner and uses easy-to-prepare ingredients for a flavorful one-dish meal.
Ingredients
Scale
Chicken & Vegetables
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
biscuit Topping
- 1 package Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup shredded cheddar cheese
- 3/4 cup milk
- 1/4 cup butter, melted
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer the Chicken & Veggies: Evenly spread the shredded cooked chicken on the bottom of the prepared baking dish, then top with the frozen mixed vegetables.
- Make the Sauce: In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and salt. Pour this mixture evenly over the chicken and vegetables without stirring it into the layers.
- Prepare the Biscuit Mix: In a separate bowl, combine the Red Lobster Cheddar Bay Biscuit Mix, shredded cheddar cheese, and milk. Stir gently just until combined; do not overmix.
- Assemble: Using a spoon, drop spoonfuls of the biscuit batter evenly over the chicken mixture in the baking dish. Then drizzle the melted butter across the biscuit topping to add richness and promote browning.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the biscuit topping is golden brown and fully cooked through.
- Cool & Serve: Let the chicken cobbler cool for a few minutes to set before serving. Enjoy this flavorful and comforting meal!
Notes
- Use fully cooked shredded chicken to save time and ensure even cooking.
- Feel free to substitute frozen mixed vegetables with your favorite seasonal veggies.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- If the biscuit topping browns too quickly, loosely cover with foil halfway through baking.
