Chicken Cobbler | EASY Chicken Casserole Recipe

Shred the rotisserie chicken and place it in a 9x13 baking dish.

Add 1 stick of butter to the baking dish and melt it in the oven while preheating to 350°F.

Once the butter is melted, set it aside.

Add the shredded chicken to the baking dish.

Add the frozen mixed vegetables to the chicken in the baking dish.

Season the mixture with salt, pepper, and garlic, along with granulated onion powder.

In a bowl, combine 1 can of cream of chicken soup with 1 can of chicken broth, and mix until well combined.

Pour the soup and broth mixture over the chicken and vegetables in the baking dish without mixing.

In the same bowl, add the Red Lobster cheddar bay biscuit mix and the seasoning packet.

Add 1 can of evaporated milk and mix until combined, then add 4 oz of sharp cheddar cheese and 1 jalapeno, mixing again.

Spread the biscuit batter over the chicken and vegetable mixture in the baking dish.

Bake in the preheated oven at 350°F for 55 minutes to 1 hour.

Equipment Needed

Allergens