Description
A comforting chicken cobbler recipe with rotisserie chicken and mixed vegetables, topped with a Cheddar Bay biscuit crust.
Ingredients
Scale
- 1/2 cup (1 stick) butter
- 4 cups rotisserie chicken meat, shredded
- 1 (15 ounce) bag frozen mixed vegetables (such as corn, peas, carrots, and beans)
- 1 (11.36 ounce) package Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix®)
- 2 cups milk
- 1 (10.5 ounce) can cream of chicken soup
- 2 cups chicken stock
- 2 tablespoons fresh chopped parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Melt the butter in a large oven-safe skillet over medium heat.
- Add the shredded rotisserie chicken and frozen mixed vegetables to the skillet, stirring to combine.
- In a separate bowl, mix the Cheddar Bay biscuit mix with milk until a thick batter forms.
- Pour the cream of chicken soup and chicken stock over the chicken and vegetables in the skillet, stirring to combine.
- Drop spoonfuls of the biscuit batter over the top of the chicken mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
- Garnish with fresh parsley, if desired, before serving.
Notes
- You can substitute fresh vegetables for the frozen mix if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Chicken Cobbler