Ingredients:

  • 1 lb rotisserie chicken, shredded or cubed
  • 12 oz frozen peas and carrots blend
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
  • 1.5 cups whole milk
  • 0.5 cup unsalted butter, melted
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C). Place 115g (0.5 cup) unsalted butter in your baking dish and melt it in the oven until it begins to sizzle.
  2. Distribute the 1 lb of shredded rotisserie chicken evenly over the melted butter. Top with the 12 oz of frozen peas and carrots and the diced yellow onion.
  3. In a separate large bowl, whisk together the 11.36 oz biscuit mix (including the enclosed seasoning packet), 1.5 cups whole milk, and 1 cup shredded cheddar cheese until just combined.
  4. Pour the biscuit batter evenly over the chicken and vegetables. Do not stir the layers together; the stratification is key to the cobbler texture.
  5. In a mixing bowl, whisk together the 2 cups of chicken broth, 10.5 oz of condensed cream of chicken soup, 1 tsp dried thyme, and 0.5 tsp black pepper until smooth. Pour this mixture over the biscuit mixture.
  6. Bake for 45 minutes, or until the topping is golden brown and the internal gravy is bubbling.
  7. Let rest for 10 minutes before serving.