Chicken Cobbler Red Lobster (Printable Version)

Tender chicken and veggies in creamy sauce topped with cheddar biscuit made from Red Lobster mix.

# What You’ll Need:

→ Chicken and Filling

01 - 2 cups cooked, shredded chicken
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt, adjust to taste

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, mix chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, black pepper, and salt until well combined. Spread evenly in prepared dish.
03 - In a separate bowl, combine biscuit mix (reserve seasoning packet), milk, sour cream, and cheddar cheese. Stir gently until just combined, avoiding overmixing.
04 - Drop spoonfuls of biscuit mixture evenly over the filling and gently spread to cover, leaving gaps for steam to escape.
05 - Melt butter and stir in the reserved biscuit seasoning packet. Drizzle evenly over biscuit topping.
06 - Bake uncovered for 35 to 40 minutes, until biscuit topping is golden brown and filling is bubbling.
07 - Allow to rest 5 to 10 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It genuinely tastes like you spent hours in the kitchen, but your actual hands-on time hovers around fifteen minutes.
  • The biscuit topping gets gorgeously golden and fluffy while the filling bubbles up with all this cozy, creamy comfort underneath.
  • You can make it with pantry staples and frozen vegetables, so you're never scrambling to find ingredients.
02 -
  • Don't overmix the biscuit topping—I learned this by making hockey pucks, and now I stir just until the dry spots disappear.
  • The biscuit mix seasoning packet is essential; it's packed with herbs and garlic that make the whole dish taste like someone actually cared, so don't lose it.
  • Leaving small gaps in the biscuit layer isn't laziness—it's intentional, because steam needs escape routes or your topping gets soggy underneath.
03 -
  • Use a 9x13 baking dish specifically—it's shallow enough that everything heats evenly, and the ratio of filling to topping stays perfect.
  • Don't thaw your frozen vegetables; they'll cook perfectly from frozen and actually hold their texture better than thawed vegetables would.
  • If your biscuits are browning too quickly but the filling isn't bubbling yet, tent the dish loosely with foil for the last 10 minutes.
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