Ingredients
- ½ cup unsalted butter, melted
- 3½–4 cups shredded rotisserie chicken (white and dark meat from 1 large chicken)
- 2 (10-ounce) bags of frozen mixed vegetables (corn, peas, and carrots)
- 11.36-ounce box of Red Lobster Cheddar Bay Biscuit mix (and enclosed seasoning packet)
- 2 cups whole milk
- 2 cups chicken stock
- 10.5-ounce can of cream of chicken soup
- ½ teaspoon seasoned salt (We used Lowry’s brand)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish and swirl it around until the entire bottom is coated.
- Spread the shredded rotisserie chicken in an even layer over the butter at the bottom of the dish.
- Evenly spread the frozen mixed vegetables on top of the chicken layer.
- In a large mixing bowl, combine the Red Lobster Cheddar Bay biscuit mix with its enclosed seasoning packet and the whole milk. Whisk just until everything is combined.
- Carefully pour the biscuit mixture over the vegetable layer. Try to keep the layers separate.
- In the same bowl (no need to wash it!), whisk together the chicken stock, cream of chicken soup, seasoned salt, garlic powder, and black pepper. Mix until fully combined and there are no lumps from the soup.
- Carefully pour the soup mixture over the biscuit mixture, again, trying not to stir the two layers together.
- Place the dish in your preheated oven and bake for 55-60 minutes. The crust should be lightly golden brown and risen around the edges, and the liquids should be bubbly.
- Remove the cobbler from the oven and let it rest on the counter for 10-15 minutes. This allows the creamy sauce to thicken. Serve hot and enjoy!
Notes
- Make sure you get the melted butter into every crack and corner of the baking dish. This prevents the chicken from sticking and gives the casserole a lot of yummy flavor.
- To avoid your biscuit layer from becoming tough and dry, be sure not to overmix the batter.
- Make Ahead: Assemble the casserole (do not bake), cover tightly, and refrigerate until ready to bake.
- Storage: Store baked and cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes (covered with foil), or in the microwave for individual portions (2-3 minutes).
- Freezing is NOT recommended as the biscuit layer does not freeze well.
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