Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 3 cups (450g) shredded rotisserie chicken
  • 12 oz (340g) frozen mixed peas, carrots, and corn
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 cups (480ml) low-sodium chicken broth
  • 10.5 oz (298g) canned condensed cream of chicken soup
  • 11 oz (312g) Red Lobster Cheddar Bay Biscuit Mix
  • 2 cups (480ml) whole milk

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the butter in a 9x13-inch baking dish and melt it in the oven for 3–5 minutes until sizzling.
  2. Scatter the shredded chicken and frozen vegetables evenly over the melted butter. Do not stir.
  3. In a separate bowl, whisk together the biscuit mix (and its seasoning packet) with the milk until just combined. Gently pour this over the chicken and vegetables without stirring.
  4. Whisk the chicken broth and cream of chicken soup together until smooth, then pour this mixture over the biscuit layer. Again, do not stir the layers.
  5. Bake for 45 minutes until the biscuit topping is golden brown and the internal sauce is bubbling and thickened.
  6. Allow the cobbler to rest for 5-10 minutes before serving to let the sauce set into a velvety consistency.