Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10.75 oz) can condensed cream of chicken soup
- 1/2 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup milk
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the chicken pieces and cook until browned on all sides.
- Stir in the frozen peas, corn, cream of chicken soup, chicken broth, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.
- While the chicken mixture is simmering, prepare the Red Lobster biscuit mix according to the package instructions, using 1/2 cup of milk. Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable mixture in the skillet.
- If your skillet is not oven-safe, transfer the mixture to a greased baking dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Notes
- For extra flavor, brown the chicken in bacon fat instead of olive oil.
- Add other vegetables like potatoes, mushrooms, or green beans to customize your chicken cobbler.
- If the biscuits are browning too quickly, tent the skillet or baking dish with foil.
- Feel free to use leftover cooked chicken or rotisserie chicken to make this recipe even faster.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 Serving
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg