Chicken Cobbler Cheddar Bay (Printer View)

A cozy dish of shredded chicken and veggies baked beneath cheddar biscuit topping.

# Components:

→ Chicken & Filling

01 - 2 cups cooked, shredded chicken (canned or rotisserie)
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt (adjust to taste)

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# Method:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Mix chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, pepper, and salt in a large bowl. Spread mixture evenly into the baking dish.
03 - In a separate bowl, combine biscuit mix (reserve seasoning packet), milk, sour cream, and cheddar cheese. Stir just until combined.
04 - Drop spoonfuls of biscuit mixture evenly over the chicken filling, gently spreading to cover with some gaps for steam.
05 - Melt the butter and stir in the reserved biscuit seasoning. Drizzle evenly over the biscuit topping.
06 - Bake uncovered for 35 to 40 minutes until topping is golden and filling is bubbling.
07 - Let rest 5 to 10 minutes before serving. Garnish with parsley if desired.

# Expert Advice:

01 -
  • It tastes like comfort food you'd order out, but comes together faster than delivery.
  • The biscuit topping stays fluffy and buttery without any fussy yeast or rising time.
  • One dish feeds a crowd and actually improves if you make it slightly ahead.
02 -
  • Do not skip the sour cream in the biscuit topping—it's the difference between dense and fluffy, and that's the whole point.
  • That seasoning packet isn't a garnish; mixing it into the melted butter and drizzling it on top is what makes people think you know restaurant secrets.
03 -
  • Don't overthink the biscuit dough—lumpy batter makes lighter, fluffier biscuits than smooth batter.
  • If your oven runs hot, tent the dish loosely with foil for the last 10 minutes to prevent the biscuits from browning too fast before the filling bubbles.
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