Ingredients:

  • 1/2 cup unsalted butter, melted
  • 3 cups shredded rotisserie chicken
  • 12 oz frozen peas and carrots
  • 1 tsp onion powder
  • 1/2 tsp cracked black pepper
  • 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
  • 1 herb packet (included in biscuit mix)
  • 2 cups whole milk
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 2 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pour the melted butter into the bottom of a 9x13 inch ceramic or glass baking dish, ensuring it coats the entire surface.
  3. Evenly distribute the shredded chicken and the frozen peas and carrots over the butter layer. Season with onion powder and black pepper.
  4. In a medium mixing bowl, whisk together the Red Lobster biscuit mix, the included herb packet, whole milk, and shredded cheddar cheese until combined. Pour this batter over the chicken and vegetables. DO NOT STIR.
  5. In the same bowl, whisk together the low-sodium chicken broth and the condensed cream of chicken soup until smooth. Carefully pour this liquid over the biscuit layer. DO NOT STIR.
  6. Bake for 45 minutes, or until the topping is golden brown and the biscuit layer has risen through the gravy to create a cobbled texture.