Creamy Chicken Cobbler

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

10 ½ oz can condensed cream of mushroom soup

10 ½ oz can condensed cream of chicken soup

1 cup reduced sodium chicken broth

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 1/2 tsp dried Italian seasoning

1/2 tsp black pepper

4 cups cooked chicken (shredded or cubed)

12 oz bag frozen mixed vegetables

11.36 oz box Red Lobster Cheddar Bay biscuit mix

1 cup whole milk

1/2 cup unsalted butter (melted)

1 cup shredded cheddar cheese

minced fresh parsley (optional)

Directions

Prepare

Preheat oven to 375°F.

Make filling

To a large mixing bowl, add 10.5 oz can condensed cream of mushroom soup, 10.5 oz can condensed cream of chicken soup, 1 cup reduced sodium chicken broth, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp dried Italian seasoning, and 1/2 tsp black pepper.

Stir or whisk well to combine. Add 4 cups cooked chicken and 12 oz bag frozen mixed vegetables, and stir again until combined.

Transfer mixture to a 9x13" baking dish, spreading it into an even layer.

Make biscuit topping

To another mixing bowl, add 11.36 oz box Red Lobster Cheddar Bay biscuit mix, 1 cup whole milk, and 1/2 cup unsalted butter. Stir until a dough forms and no flour streaks remain.

Add 1 cup shredded cheddar cheese and stir into the dough.

Assemble and bake

Spoon the biscuit dough on top of the filling in the baking dish.

Bake in preheated oven for 30-35 minutes, until the biscuit topping is golden brown and the filling is hot and bubbly.

Garnish and serve

Remove from oven and sprinkle with minced fresh parsley if desired. Serve hot and enjoy!

Nutrition

• Calories: 1477 kcal
• Total Fat: 82 g
• Saturated Fat: 34 g
• Unsaturated Fat: 39 g
• Trans Fat: 1 g
• Cholesterol: 205 mg
• Sodium: 8466 mg
• Total Carbohydrate: 112 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 74 g