Red Lobster Biscuit Crusted Chicken Cobbler

Ingredients

• 1 stick Butter (melted)
• 1 package Red Lobster Biscuit Topping (whole package used as topping)
• 2 cups Cooked Chicken (shredded or diced; can use rotisserie chicken)
• 2 cups Frozen Mixed Vegetables (any blend, thawed slightly)
• 1 can Cream of Chicken Soup (about 10.5 oz, condensed)
• 2 cups Chicken Broth (low‑sodium preferred)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Melt Butter in Dish

   Place the butter stick in the empty casserole dish and melt over medium heat on the stovetop or in the microwave, stirring until fully liquid.

   Time: PT3M

3. Add Chicken Layer

   Evenly spread the cooked chicken over the melted butter in the dish.

   Time: PT2M

4. Add Vegetables

   Scatter the frozen mixed vegetables over the chicken layer.

   Time: PT2M

5. Pour Soup and Broth

   In a separate bowl, whisk together the cream of chicken soup and chicken broth, then pour evenly over the chicken‑vegetable mixture.

   Time: PT3M

6. Add Biscuit Topping

   Place the entire package of Red Lobster biscuit topping on top of the casserole, arranging the biscuits so they cover the surface evenly.

   Time: PT3M

7. Bake

   Bake the casserole uncovered at 350°F for about 45 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

   Time: PT45M

   Temperature: 350°F

8. Rest and Serve

   Remove the dish from the oven and let it rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g