Trying the Viral Chicken Cobbler Recipe

Ingredients

• 1 stick Unsalted Butter (Melted; for greasing the bottom of the baking dish)
• 2 cups Rotisserie Chicken (Shredded; meat only, skin removed)
• 16 oz Frozen Mixed Vegetables (No need to thaw)
• 1 tsp Garlic Powder
• 0.5 tsp Black Pepper (Freshly ground if possible)
• 1 tsp Everglades Seasoning (Cajun‑style blend)
• 1 can Cream of Chicken Soup (With herbs; about 10.5 oz)
• 1 cup Chicken Stock (Low‑sodium preferred)
• 2 cups Whole Milk
• 1 box Red Lobster Cheddar Bay Biscuit Mix (Approximately 15 oz; dry mix only)
• 0.5 packet Biscuit Seasoning Packet (Half of the packet for the batter, half for the topping butter)
• 0.5 cup Sharp Cheddar Cheese (Shredded; adds extra flavor to the biscuit topping)
• 2 tbsp Unsalted Butter (Melted; mixed with remaining seasoning for brushing the biscuits)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the cobbler.

   Time: PT5M

   Temperature: 350°F

2. Butter the Bottom

   Melt 1 stick of unsalted butter in a small saucepan over low heat. Pour the melted butter into the bottom of a 9x13 baking dish, spreading it evenly.

   Time: PT5M

3. Add Shredded Chicken

   Shred the rotisserie chicken meat into bite‑size pieces (about 2 cups) and spread it evenly over the buttered dish.

   Time: PT5M

4. Layer Vegetables

   Evenly distribute the 16 oz frozen mixed vegetables over the chicken.

   Time: PT3M

5. Season the Base

   Sprinkle 1 tsp garlic powder, ½ tsp black pepper, and 1 tsp Everglades seasoning over the vegetables.

   Time: PT2M

6. Add Soup‑Stock Mixture

   In a mixing bowl, whisk together 1 can cream of chicken soup and 1 cup chicken stock. Pour the mixture over the layered ingredients without stirring.

   Time: PT3M

7. Prepare Biscuit Topping

   In a second bowl, combine 2 cups milk, the biscuit mix, half of the biscuit seasoning packet, and ½ cup shredded sharp cheddar. Mix until just combined, then pour over the top without stirring.

   Time: PT5M

8. Bake the Cobbler

   Place the dish in the preheated oven and bake for about 1 hour, or until the biscuit topping is golden brown and a knife inserted near the center comes out clean.

   Time: PT1H

   Temperature: 350°F

9. Make Butter‑Seasoning Glaze

   While the cobbler bakes, melt 2 tbsp butter and stir in the remaining half of the biscuit seasoning packet.

   Time: PT5M

10. Finish and Serve

    Remove the cobbler from the oven, brush the butter‑seasoning glaze over the biscuit tops, let cool for 2 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Rotisserie Chicken: Cooked chicken breast, Canned chicken
• Instead of Frozen Mixed Vegetables: Fresh mixed vegetables (blanch first)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Black Pepper: White pepper
• Instead of Everglades Seasoning: Cajun seasoning, Creole seasoning
• Instead of Cream of Chicken Soup: Homemade cream chicken soup, Cream of mushroom soup
• Instead of Chicken Stock: Water with extra seasoning
• Instead of Whole Milk: Half‑and‑half, Almond milk (will change flavor)
• Instead of Red Lobster Cheddar Bay Biscuit Mix: Buttermilk biscuit mix, Homemade biscuit dough
• Instead of Biscuit Seasoning Packet: Paprika and garlic powder blend
• Instead of Sharp Cheddar Cheese: Monterey Jack, Gruyère
• Instead of Unsalted Butter: Melted margarine

Equipment Needed

• 9x13 Baking Dish
• Mixing Bowl
• Small Saucepan
• Whisk
• Grater
• Pastry Brush
• Oven
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Melt butter and coat the baking dish to prevent sticking.
• Do not stir after pouring the soup‑stock mixture and biscuit batter; this creates a layered texture.
• Bake until the biscuit topping is golden; under‑baking leaves a soggy crust.
• Brush the butter‑seasoning glaze on the hot biscuits for extra flavor and shine.

Chef Tips from the Video

• Use fresh shredded cheddar for a melty, flavorful biscuit top.
• If you have time, shred the rotisserie chicken yourself to control texture.
• A pinch of smoked paprika in the seasoning packet adds a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze uncovered for up to 2 months; reheat in oven.

Room temperature: Not recommended; will spoil after 2 hours.

Make-Ahead Tips

• Assemble the cobbler up to step 7, cover, and refrigerate overnight; bake fresh the next day.
• The assembled, uncooked cobbler freezes well; wrap tightly and bake from frozen, adding 10‑15 minutes to the bake time.

Frequently Asked Questions