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Cheddar Bay Biscuit Chicken Cobbler

4

55 min

Cheddar Bay Biscuit Chicken Cobbler

Cheddar Bay Biscuit Chicken Cobbler Photo 1

Time

55 min

Serving

8 persons

Calories

531

Rating

4.00★ (41)

Cuisine

Author: Victoria Buriak
This chicken cobbler takes the flavors of chicken pot pie but instead of encasing it in pie crust it's topped with Red Lobster's Cheddar Bay Biscuits.

Ingredients

  • unsalted butter: 2 Tbsp (melted)
  • rotisserie chicken: 4 cups (shredded)
  • frozen mixed vegetables: 1 pack (15 ounce pack)
  • fresh thyme: 1 tsp (for garnish, chopped)
  • black pepper: 0.75 tsp (freshly ground)
  • kosher salt: 0.25 tsp (to taste)
  • (10.5oz) can condensed cream of chicken soup: 1 piece
  • ½ cups chicken broth: 1 piece
  • heavy whipping cream: 0.5 cup
  • cheddar biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix): 1 pack

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 13x9-inch baking dish with melted butter.
    Cheddar Bay Biscuit Chicken Cobbler Photo 2
  2. Place shredded chicken and vegetables into the dish; season with thyme, pepper, and salt. Pour over condensed soup, broth, and cream; stir until well combined.
    Cheddar Bay Biscuit Chicken Cobbler Photo 3
  3. Prepare biscuit mix according to package instructions.
    Cheddar Bay Biscuit Chicken Cobbler Photo 4
  4. Drop 8 (about 1/4 cup) biscuit dough portions onto chicken and vegetable mixture.
    Cheddar Bay Biscuit Chicken Cobbler Photo 5
  5. Bake in the preheated oven, uncovered, until biscuits are golden brown on top and casserole is bubbling around the edges, about 40 minutes. Sprinkle with thyme.
    Cheddar Bay Biscuit Chicken Cobbler Photo 6

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