Chicken Cobbler

Ingredients

• 2 cups Rotisserie Chicken (shredded, skin removed)
• 12 oz Frozen Peas and Carrots (one standard bag, thawed slightly)
• 2 cups Milk (whole or 2% milk)
• 1 package Red Lobster Cheddar Bay Biscuit Mix (approximately 2 cups of dry mix, includes seasoning packet)
• 1 can Cream of Chicken Soup (10.5 oz, Campbell's brand preferred)
• 2 cups Chicken Stock (low‑sodium preferred)
• 1 stick Unsalted Butter (melted, about 1/2 cup)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat while you prepare the casserole.

   Time: PT10M

   Temperature: 350°F

2. Prepare Baking Dish

   Melt the butter in a saucepan over low heat, then pour it into the bottom of the 9x13‑inch baking dish, spreading it to coat the surface.

   Time: PT5M

3. Add Chicken

   Scatter the shredded rotisserie chicken evenly over the buttered bottom of the dish.

   Time: PT2M

4. Add Vegetables

   Evenly distribute the frozen peas and carrots over the chicken layer.

   Time: PT2M

5. Mix Liquid Base

   In a mixing bowl combine the milk, biscuit mix (including the seasoning packet), cream of chicken soup, and chicken stock. Stir just until smooth; do not over‑mix.

   Time: PT5M

6. Pour Over Casserole

   Gently pour the batter over the chicken and vegetables. Do not stir; let it settle naturally.

   Time: PT2M

7. Bake

   Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden‑brown and the edges are crisp.

   Time: PT45M

   Temperature: 350°F

8. Rest

   Remove the casserole from the oven and let it sit for 10–15 minutes. This allows the center to set and the gravy to thicken.

   Time: PT12M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g