Description
A comforting Chicken Cobbler recipe that combines tender rotisserie chicken and mixed vegetables topped with a cheesy biscuit crust, creating a delicious one-dish meal perfect for cozy family dinners.
Ingredients
Units
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For the Chicken Cobbler:
- 1/2 cup (1 stick) butter, melted
- 4 cups rotisserie chicken, shredded
- 1 12–ounce bag frozen mixed vegetables
- 1 11.36–ounce package Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 10.5–ounce can cream of chicken soup
- 2 cups low-sodium chicken broth
- 1/8 tsp. black pepper
- 2 tsp. Better Than Bouillon Roasted Chicken Base
- 2 tbsp. fresh chopped parsley (optional)
Instructions
- Preheat the oven to 375 degrees.
- Add shredded chicken in a single layer over the butter.
- In a medium bowl, stir together the Cheddar Bay Biscuit Mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and frozen vegetables.
- Whisk together the cream of chicken soup, chicken broth, black pepper, and the Better than Bouillon in a second bowl until smooth.
- Bake uncovered for 55-65 minutes (I cook a full 65 minutes), or until very golden brown.
- Optionally, garnish with fresh parsley.
Melt the butter in the microwave and pour into a 9×13 baking dish, spread evenly.
Layer evenly with the frozen vegetables. Do not stir.
Spread carefully and evenly over the top of the mixture. Do not stir.
Make sure the Better than Bouillon has fully dissolved into the mixture. Pour over the biscuit mix; do not stir.
It will look runny in the middle, but remove from the oven and let it stand for 10 to 15 minutes before serving and the sauce will continue to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 4g
- Sodium: 1120mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg
