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Chicken Cobbler
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Servings: 8
Calories: 433kcal
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Ingredients
- ½ cup salted butter
- 4 cups rotisserie chicken shredded
- 1 12-ounce bag frozen peas and carrots
- 1 can whole kernel corn drained
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (11.36-ounce) package Red Lobster Cheddar Bay biscuit mix
- 2 cups milk
- ½ cup sharp cheddar cheese grated
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups chicken stock or broth
- 2 tablespoons fresh parsley chopped, optional for garnish
Instructions
Melt the Butter
- Preheat oven to 375°F.
- Place butter in a 9×13-inch baking dish and slide into the oven just until melted, about 3–4 minutes.½ cup salted butter
Layer the Filling
- Remove dish and spread shredded chicken evenly over the melted butter.4 cups rotisserie chicken
- Scatter peas, carrots, and corn right on top—no need to thaw.1 12-ounce bag frozen peas and carrots, 1 can whole kernel corn
- Season with garlic powder, salt, and pepper.½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Prepare the Biscuit Topping
- In a medium bowl, whisk together biscuit mix, included seasoning packet, cheddar cheese, and milk until smooth.1 (11.36-ounce) package Red Lobster Cheddar Bay biscuit mix, 2 cups milk, ½ cup sharp cheddar cheese
- Gently pour over the chicken and vegetables—don’t stir.
Pour the Creamy Sauce
- In another bowl, whisk together cream of chicken soup and chicken stock until blended.1 (10.5-ounce) can cream of chicken soup, 2 cups chicken stock
- Pour evenly over the biscuit layer without stirring.
Bake to Golden Perfection
- Bake uncovered for 45 minutes, until the top is deep golden brown and the center is set but slightly jiggly.
- Rest for 5–10 minutes before serving.
Notes
Ingredient Swaps & Substitutions
•Use cooked chicken thighs or leftovers in place of rotisserie.
•Try frozen mixed vegetables, green beans, or broccoli instead of peas and carrots.
•Substitute half-and-half or heavy cream for milk for a richer texture.
•For a lighter version, use reduced-fat soup and broth, and skip the cheese topping.
Serving Suggestions & Pairings
•Pair with a crisp green salad.
•Scoop over steamed rice for a hearty twist.
•Garnish with parsley or extra cheddar for a finishing touch.
Storage & Freezing
•Refrigerate leftovers in an airtight container up to 3 days.
•Reheat gently in oven or microwave until warmed through.
•To freeze: assemble but do not bake. Wrap tightly in plastic and foil, freeze up to 2 months. Thaw overnight in fridge before baking (add extra bake time as needed).
Nutrition
Serving: 1 serving | Calories: 433kcal | Carbohydrates: 10g | Protein: 39g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 860mg | Potassium: 211mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 0.3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.