Chicken Cobbler
A comforting dish with shredded chicken, vegetables, and a cheesy biscuit topping, all baked to perfection.
Equipment
- 9x13 Baking Dish
- Mixing Bowls:
- Spatula
Ingredients
- 1/2 cup butter melted (1 stick)
- 4 cups rotisserie chicken shredded
- 1 12-ounce bag frozen mixed vegetables
- 1 11.36-ounce package Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- 2 cups whole milk
- 1 10.5-ounce can cream of chicken soup
- 2 cups low-sodium chicken broth
- 1/8 teaspoon black pepper
- 2 teaspoons Better Than Bouillon Roasted Chicken Base
- 2 tablespoons fresh chopped parsley optional
Instructions
- Preheat your oven to 375°F (190°C). Melt the butter in the microwave and pour it into a 9x13 baking dish.
- Layer the shredded chicken evenly over the melted butter, followed by the frozen mixed vegetables.
- In a bowl, combine the Cheddar Bay Biscuit Mix, seasoning packet, and milk. Stir until smooth and pour over the vegetables and chicken.
- In another bowl, whisk together the cream of chicken soup, chicken broth, black pepper, and chicken base. Pour evenly over the biscuit layer without stirring.
- Bake uncovered for 55 to 65 minutes until the top is golden brown. Allow it to rest for 10 to 15 minutes before serving.
- Garnish with fresh parsley before serving, if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to four days.