Cheesy Chicken Cobbler
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: Approx 1 hour
Servings: 6-8
Ingredients:
For the chicken:
2 boneless, skinless chicken breasts (or thighs)
1 cup chicken broth (or water)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
For the cobbler:
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 cup milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1 tsp dried parsley (optional, for garnish)
You will also need:
9x13” baking dish
Pot
Two mixing bowls
Instructions:
Cook the Chicken: Place chicken in a pot, add broth or water, and season with salt, pepper, and garlic powder. Bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes, or until chicken reaches 165°F internally.
Shred the Chicken: Remove from the pot and let rest for a couple of minutes. Shred using two forks or a hand mixer for quicker results.
While the chicken is resting, preheat oven to 375°F. Grease a 9x13” baking dish.
Prepare the Cobbler: Layer the cooked chicken evenly in the bottom of the dish.
Mix in the Soup & Broth: In a bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper. Pour over the chicken.
Add frozen vegetables on top—no need to stir.
Prepare the Biscuit Topping: In a separate bowl, mix the Red Lobster Biscuit Mix with 1 cup of milk and the shredded cheddar cheese. Stir just until combined.
Gently spread the biscuit mixture evenly over the casserole. Do NOT mix it in.
Bake for 30-35 minutes or until golden brown and the biscuit topping is fully cooked.
Brush with Butter Topping: Mix melted butter with the Red Lobster seasoning packet and brush over the top.
Let it rest for 5 minutes, then garnish with parsley and serve warm!
