Chicken Cobbler
When it comes to quick and satisfying weeknight dinners, this Chicken Cobbler recipe is a winner the whole family will love!
Servings 8
Calories 634kcal
Ingredients
- 1 stick butter melted
- 1 rotisserie chicken shredded
- 12 oz frozen peas and carrots
- 2 cups shredded cheddar cheese
- 11.36 oz box Red Lobster Cheddar Bay biscuit mix with seasoning packet
- 2 cups milk
- 2 cups chicken broth
- 10.5 oz can cream of chicken soup
Instructions
- Preheat the oven to 350 degrees F.
- Put the butter into a 9x13-inch casserole dish and place in the oven to melt as it preheats.
- Over the melted butter, spread the shredded chicken into an even layer.
- Pour the frozen vegetables over the top of the chicken. Season the chicken as desired.
- Top the vegetables with shredded cheese.
- In a mixing bowl whisk together the biscuit mix along with the seasoning packet and milk.
- Pour the biscuit batter over the cheese. Do not mix.
- In the same bowl used for the biscuit mix, whisk together the chicken broth and cream of chicken soup until evenly mixed. Pour the soup over the top of the biscuit batter. Do not mix the casserole.
- Bake for 45 to 50 minutes or until the biscuit topping in the middle is set. The edges will appear loose from the gravy.
- Allow the casserole to rest for at least 10 to 15 minutes so the sauce can thicken prior to serving.
Nutrition
Calories: 634kcal | Carbohydrates: 48g | Protein: 37g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 15353mg | Potassium: 587mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2709IU | Vitamin C: 5mg | Calcium: 396mg | Iron: 3mg