Chicken Cobbler

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1/2 cup 1 stick butter, melted

4 cups rotisserie chicken (shredded)

1 12 ounce bag frozen mixed vegetables

1 11.36 ounce package Red Lobster Cheddar Bay Biscuit Mix

2 cups whole milk

1 10.5 ounce can cream of chicken soup

2 cups low-sodium chicken broth

⅛ tsp. black pepper

2 tsp. Better Than Bouillon Roasted Chicken Base

2 tbsp. fresh chopped parsley (optional)

Directions

Preheat the oven to 375 degrees.

Melt the butter in the microwave and pour into a 9x13 baking dish, spread evenly.

Add shredded chicken in a single layer over the butter. Layer evenly with the frozen vegetables. Do not stir.

In a medium bowl, stir together the Cheddar Bay Biscuit Mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and frozen vegetables. Spread carefully and evenly over the top of the mixture. Do not stir.

Whisk together the cream of chicken soup, chicken broth, black pepper, and the Better than Bouillon in a second bowl until smooth. Make sure the Better than Bouillon has fully dissolved into the mixture. Pour over the biscuit mix; do not stir.

Bake uncovered for 55-65 minutes (I cook a full 65 minutes), or until very golden brown. It will look runny in the middle, but remove from the oven and let it stand for 10 to 15 minutes before serving and the sauce will continue to thicken.

Optionally, garnish with fresh parsley.

Nutrition

• Serving Size: 1
• Calories: 428 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Cholesterol: 168 mg
• Sodium: 967 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 41 g