Cheddar Bay Chicken Cobbler: A Savory Delight
A delicious and comforting chicken cobbler featuring Cheddar Bay biscuits and mixed vegetables.
Equipment
- 9x13-inch baking dish
- mixing bowl
- whisk
Ingredients
- ¼ cup unsalted butter, melted
- 4 cups cooked, shredded chicken
- 1 (10-oz) bag frozen mixed vegetables
- 1 (11.36-oz) box Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- 2 cups milk
- 1 (10.5-oz) can cream of chicken soup unsalted recommended
- 2 cups chicken broth
- Fresh parsley optional, for garnish
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking dish with nonstick spray.
- Pour the melted butter into the bottom of the baking dish.
- Evenly distribute the shredded chicken over the butter, then add the frozen vegetables on top.
- Combine the Cheddar Bay biscuit mix, seasoning packet, and milk in a bowl, whisking until smooth, then pour over the chicken and vegetables.
- Mix the cream of chicken soup and chicken broth in the same bowl and pour over the biscuit layer.
- Bake for 45–55 minutes until the top is golden brown and slightly jiggly in the center.
- Allow to rest for 10–15 minutes before serving and optionally garnish with parsley.
Notes
For added flavor, consider sprinkling shredded cheddar cheese on top before baking. You can enhance the biscuit mix with garlic powder or paprika. If preferred, omit the vegetables and increase the amount of chicken or add mushrooms. For a gluten-free option, substitute with a gluten-free biscuit mix and certified gluten-free soup.