Red Lobster Chicken Cobbler
The viral Red Lobster chicken cobbler with a cup of cheddar under the Cheddar Bay biscuit crust: melted butter, shredded rotisserie chicken, frozen peas and carrots, cheese, biscuit batter and a broth layer, poured into one dish in that order and never stirred. The oven turns it into a golden biscuit top over its own gravy.
Ingredients
Bottom Layer
- 1/2 cup unsalted butter 1 stick; salted works, then skip any added salt
- 3 cups rotisserie chicken shredded, or any cooked chicken
- 2 cups frozen peas and carrots about 12 ounces, not thawed; or frozen mixed vegetables
- 1 cup shredded cheddar cheese sharp, optional but recommended
Biscuit Batter
- 1 box Red Lobster Cheddar Bay Biscuit Mix 8.5 to 11 ounces, with the seasoning packet
- 1 1/2 cups milk whole milk preferred
Broth Layer
- 10.5 oz condensed cream of chicken soup 1 can
- 2 cups chicken stock low sodium
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Whisk
Instructions
Butter and Batter
- Melt the butter in the dish. Heat the oven to 350°F (175°C). Put the stick of butter into a 9-by-13-inch baking dish and set it in the oven to melt as it heats. Take it out as soon as it has melted.
- Add the milk to the mix. Put the biscuit mix and its seasoning packet in a bowl and pour in the milk.
- Whisk the batter. Whisk until smooth and pourable, like thick pancake batter. Set aside.
Layer the Filling
- Add the chicken. Swirl the dish so the butter coats the bottom, then scatter the shredded chicken evenly over it.
- Add the vegetables. Layer the frozen peas and carrots over the chicken, straight from the bag.
- Add the cheese. Sprinkle the cheddar evenly over the vegetables. Do not stir.
Pour the Layers
- Pour the batter. Pour the biscuit batter evenly over the whole surface. Do not stir or spread it.
- Pour the broth layer. Whisk the stock and the cream of chicken soup together until smooth, then pour it slowly and evenly over the batter. The dish will look very wet, which is correct. Do not stir.
Bake and Rest
- Bake. Bake uncovered for 45 minutes, until the top is puffed and deep golden with no wet patches and the edges bubble. Tent with foil if the top browns before the center sets.
- Rest and serve. Let the cobbler stand for 15 minutes so the gravy sets, then cut into squares.
Notes
Pictured version: the photos show this recipe baked in a smaller, deeper glass dish than a 9-by-13, which is why the biscuit layer looks thick. A smaller dish needs 50 to 55 minutes; the full batch in a 9-by-13 takes 45.
Do not stir at any point after the chicken goes in. Each layer does a different job in the oven.
Doneness: the top is deep golden with no wet patches, the gravy bubbles at the edges, and a knife in the center comes out with cooked biscuit, not batter. Rest 15 minutes so the gravy sets.
Make ahead: prep every layer up to a day ahead and keep it covered in the fridge, but assemble only when the oven is hot. Baked, it reheats covered at 350°F for 20 to 25 minutes.
Storage: refrigerate for up to 4 days or freeze portions for up to 3 months. Thaw overnight and reheat in the oven to crisp the top.
Substitutions: any baking mix plus 1 teaspoon each garlic powder and dried parsley for the Cheddar Bay mix; frozen mixed vegetables for the peas and carrots; leftover turkey for the chicken. Leave out the cheddar and use 2 cups milk for the softer classic top.
Nutrition values are an estimate.
Nutrition
Calories: 420kcal | Carbohydrates: 32g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 1100mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2.5mg