You guys, you have no idea how much I love this recipe. It takes that legendary Red Lobster biscuit flavor and turns it into a massive, comforting casserole. I am talking about a viral dinner sensation that is so easy to throw together. Seriously, a few simple things from your pantry transform into magic. This guide is going to make sure your dinner is a total win every single time.

Why You Will Love This Cheddar Bay Chicken Cobbler

I first whipped this up during one of those crazy work weeks where I just could not think about cooking. It earned a permanent spot in my dinner rotation immediately. It brings back all those feelings of a classic pot pie but adds that buttery garlic goodness we all crave. You are going to love how the layers come together. It makes a creamy filling with a fluffy cheesy crust on top. It is the best comfort food ever and it barely takes any work.

Essential Ingredients for Cheddar Bay Chicken Cobbler

Here is what you need to grab. Make sure you get the actual Red Lobster mix because that is where the soul of the dish lives. Quality matters here if you want that restaurant flavor at home.

2 cups shredded rotisserie chicken cooked
1 bag 12 oz frozen peas and carrots
1/2 cup unsalted butter melted
1 box 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
2 cups whole milk
2 cups chicken broth
1 can 10.5 oz cream of chicken soup
1 cup shredded sharp cheddar cheese
The seasoning packet from the biscuit mix

Step-by-Step Instructions for Your Cheddar Bay Chicken Cobbler

Okay, listen close because the order of these layers is everything. Do not mess with the order if you want it to come out right. Follow these steps carefully.

Preheat your oven to 400 degrees Fahrenheit.
Pour the melted butter into the bottom of a 9×13 inch baking dish.
Spread the shredded chicken evenly over the butter.
Layer the frozen vegetables directly on top of the chicken.
Whisk the biscuit mix with the milk and the included seasoning packet in a medium bowl. Pour this over the vegetables.
In a separate bowl, whisk the chicken broth and cream of chicken soup until smooth. Pour this mixture over the biscuit layer.
Sprinkle the shredded cheddar cheese over the top.
Bake for 45 to 50 minutes until the top is golden brown and the edges bubble.

Prep Time and Cooking Duration

This recipe is a total lifesaver for busy nights. You only need about 10 minutes to get everything prepped and in the pan. The oven does the rest of the work for 45 to 55 minutes depending on how your oven behaves. Just let the dish rest for 5 minutes before you dive in so the sauce has time to thicken up.

Expert Tips for the Best Cheddar Bay Chicken Cobbler

I cannot stress this enough. Do not stir the layers. I know it looks a bit weird and messy when you pour the liquids in, but just leave it alone. If you stir it, you will end up with a gummy mess instead of a cobbler. As it bakes, that biscuit batter is going to rise right through the liquid to create that perfect fluffy texture. Just trust the process and keep your spoon out of there.

Frequently Asked Questions About Cheddar Bay Chicken Cobbler

Can I use raw chicken? No, you really need to use pre-cooked chicken for this one. Rotisserie chicken is the absolute best option for flavor and it saves so much time.

Can I substitute the vegetables? Yes, you can totally use frozen corn or green beans if that is what you have. Just make sure they are frozen when they go in so they do not get too mushy while baking.

How do I store leftovers? Put any leftovers in an airtight container in the fridge for up to three days. When you want to eat it again, reheat it in the oven at 350 degrees to keep the crust from getting soggy.

Nutritional Information for Cheddar Bay Chicken Cobbler

Here is a quick look at the estimated nutrition per serving so you know what is in your bowl.

Calories: 445 kcal
Total Fat: 28g
Saturated Fat: 15g
Cholesterol: 95mg
Sodium: 1150mg
Total Carbohydrates: 26g
Protein: 22g