Ingredients
1/2 cup unsalted butter, melted
3 cups cooked chicken, shredded
1 bag (12 oz) frozen peas and carrots
1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (including seasoning packet)
2 cups whole milk
2 cups chicken stock
1 can (10.5 oz) cream of chicken soup
Instructions
Step 1: Preheat your oven to 400°F (200°C). Pour the melted butter into the bottom of a 9×13-inch baking dish.
Step 2: Layer the shredded chicken evenly over the melted butter. Do not stir.
Step 3: Sprinkle the frozen peas and carrots evenly over the chicken layer. Again, do not stir.
Step 4: In a medium bowl, whisk together the biscuit mix, the seasoning packet from the box, and the milk until just combined. Pour this mixture over the vegetables.
Step 5: In another bowl, whisk together the chicken stock and cream of chicken soup until smooth. Carefully pour this over the biscuit layer. DO NOT STIR the dish.
Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving to allow the sauce to set.
Notes
Do not stir the layers! The physics of the baking process allows the biscuit mix to rise through the liquid to create the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 465 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: chicken cobbler recipe, easy chicken dinner, biscuit topping, comfort food, rotisserie chicken
