Chicken Cobbler

Ingredients

• 1 stick Unsalted Butter (melted for the bottom of the 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)
• 1 tsp Everglades Seasoning (Cajun‑style seasoning blend)
• 1 can Chicken Soup with Herbs (approx. 10.5 oz, e.g., Campbell’s Chicken Soup with Herbs)
• 1 cup Chicken Stock (low‑sodium preferred)
• 2 cups Whole Milk
• 1 box Red Lobster Cheddar Bay Biscuit Mix (approx. 15 oz)
• 0.5 packet Cheddar Bay Biscuit Seasoning Packet (half of the included seasoning packet)
• 0.5 cup Sharp Cheddar Cheese (shredded)
• 2 tbsp Unsalted Butter (melted for brushing the biscuit topping)
• 0.5 packet Cheddar Bay Biscuit Seasoning Packet (remaining half of the seasoning packet for the butter glaze)

Instructions

1. Preheat Oven

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

   Time: PT5M

   Temperature: 350°F

2. Melt Butter for Bottom

   Place 1 stick of unsalted butter in a saucepan and melt over low heat, stirring occasionally.

   Time: PT3M

3. Butter the Baking Dish

   Pour the melted butter into the bottom of the 9x13‑inch baking dish, swirling to coat the entire surface.

   Time: PT2M

4. Add Shredded Chicken

   Evenly spread the shredded rotisserie chicken over the buttered dish.

   Time: PT5M

5. Add Frozen Vegetables

   Scatter the 16 oz of frozen mixed vegetables over the chicken layer.

   Time: PT2M

6. Season the Base

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

   Time: PT1M

7. Mix Soup and Stock

   In a separate mixing bowl, combine the can of chicken soup with herbs and 1 cup chicken stock. Stir until smooth.

   Time: PT2M

8. Add Soup Mixture

   Pour the soup‑stock mixture over the layered chicken and vegetables. Do NOT stir.

   Time: PT1M

9. Prepare Biscuit Topping

   In another bowl, whisk together 2 cups milk, the Cheddar Bay biscuit mix, half of the biscuit seasoning packet, and ½ cup shredded sharp cheddar cheese until just combined.

   Time: PT3M

10. Add Biscuit Batter

    Spoon the biscuit batter over the top of the casserole, spreading gently. Do NOT stir.

    Time: PT1M

11. 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 toothpick inserted into the center comes out clean.

    Time: PT1H

    Temperature: 350°F

12. Prepare Butter Glaze

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

    Time: PT3M

13. Brush Topping

    Remove the cobbler from the oven and immediately brush the butter‑seasoning glaze over the golden biscuit tops.

    Time: PT2M

14. Rest and Serve

    Allow the chicken cobbler to rest for 5 minutes before cutting and serving.

    Time: PT5M

Nutrition Facts

Calories

830

Protein

15 g

Carbohydrates

33 g

Fat

25 g

Fiber

1 g