Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let the casserole cool completely, then cover tightly and freeze for up to 4 months. Thaw in the fridge overnight before reheating.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.
Cheddar Bay Chicken Cobbler Recipe
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- ¼ cup (½ stick) unsalted butter, melted
- 4 cups cooked, shredded chicken
- 1 (10-oz) bag frozen mixed vegetables
- 1 (11.36-oz) box Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)
- 2 cups milk
- 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
- 2 cups chicken broth
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Pour melted butter into the bottom of the prepared pan.
- Spread the shredded chicken evenly over the butter. Top with frozen vegetables.
- In a bowl, whisk together Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Pour evenly over the chicken and veggies. Do not stir.
- In the same bowl, whisk together cream of chicken soup and chicken broth. Pour this mixture over the biscuit layer. Do not stir.
- Bake for 45–55 minutes, until the top is golden and just slightly jiggly in the center.
- Let rest for 10–15 minutes to allow the sauce to thicken. Garnish with parsley and serve warm.
Nutritional Info (per serving, approx.):
Calories: 420
Protein: 28g
Carbs: 35g
Fat: 20g
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