Chicken Cobbler

This delicious recipe is easy and quick to make. Shredded chicken is placed over melted butter in a baking dish. Then frozen peas and carrots are poured on top of the chicken. Next biscuit mix is combined with milk and pour over the chicken and vegetables. Chicken stock and cream of chicken soup are mixed together and poured over everything in the baking dish. The casserole is baked without stirring for 45 minutes. Then the casserole sits for 10 minutes before serving.

Course Entree

Prep Time 15 minutes

Cook Time 45 minutes

Resting Time 10 minutes

Servings 8 people

Ingredients

1 stick of butter
1 rotisserie chicken shredded
12 oz bag frozen peas and carrots
Salt and pepper
2 cups (11.36 oz box) Red Lobster Cheddar Bay Biscuit Mix
2 cups milk
2 cups chicken stock
10.5 oz can cream of chicken soup
Montreal chicken seasoning

Instructions

Place the butter in the bottom of 9x13 baking dish. Place in the oven while it preheats to 350 F.
Once the butter is melted, remove the pan and add the chicken over the butter in a single layer.
Pour the vegetables over the chicken and season with salt and pepper.
Mix together the biscuit mix (including the season packet that comes in the box) and the milk. Pour over the chicken and vegetables. Don’t mix together.
In the same bowl used for the biscuit mix, combine the stock and cream of chicken soup. Pour everything in the baking pan. Don’t mix it up.
Bake uncovered for 45 minutes, then let it stand for 10 to 15 minutes. It will look runny, but will thicken upon standing.

Recipe Notes

In place of the rotisserie chicken, chicken breasts can be cooked and shredded to yield 3 cups.