Chicken Cobbler Recipe

Is it possible to substitute Bisquick for cheddar bay biscuit mix? If so, what is the appropriate measurement to use?

Having read some reviews, I opted to decrease the amount of chicken stock in the soup by 3/4 of a cup. Additionally, I sprinkled the biscuit mixture on top AFTER pouring in the soup. The casserole baked for 45 minutes at 375 degrees and rested for 10 minutes after being taken out of the oven. The result was impeccable - not too liquidy and incredibly tasty. My mom and I absolutely loved it!

Review rewritten: The preparation was fast and uncomplicated! I opted to switch up the vegetable mix. I'm not fond of the carrot, peas, and corn combo, so I went with asparagus, potatoes, and onions instead. I also sprinkled on some cracked black pepper and rosemary. The result was incredibly tasty!

I absolutely love this recipe and find myself making it at least once a month. I always stock up on red lobster biscuit mix when it's on sale so I have it ready in my pantry. When I have leftover chicken, I'll use that or a rotisserie chicken, but many times I opt for canned chicken, which I always keep on hand for dishes like buffalo chicken dip. Surprisingly, the canned chicken works just as well as rotisserie or leftover chicken in this recipe. Here's how I layer it: I melt butter in the oven, then layer crumbled chicken to cover the entire pan, followed by vegetables. Since not everyone in my family enjoys mixed vegetables, I use corn/broccoli on one side and mixed vegetables on the other. I then pour a mixture of chicken broth and cream of chicken soup over the vegetables, seasoned with pepper, red pepper flakes, dried minced onion, shredded cheddar cheese, and dehydrated garlic. I prepare the red lobster rolls as directed and pour them over the mixture. The dish bakes in the oven at 375°F for about 45 minutes until the top is golden brown and the contents are bubbly. I typically serve it with a fresh green salad.

Here is my rewritten review: This recipe is fantastic on its own or with any personal modifications. I have no qualms if you decide to adjust it. Personally, I use Better than Bouillon for my stock and slice up chunks of chicken from Sam's Club. A helpful tip I have for anyone trying this recipe is to MIX THE CHEDDAR BAY MIX FIRST! Let it sit before proceeding with the rest of the preparation. If you mix it and immediately add it to the pan, the result may not be what you expect. Just follow the remaining steps of the recipe as directed, and you'll end up with a delicious family meal.

OMG, this dish was absolutely delicious! I was slightly anxious after reading some reviews, so I checked comments on other websites. I rearranged the layers so that the biscuit mix was on top, resulting in a beautifully golden brown and perfectly cooked dish after 50 minutes. I also combined the chicken, veggies, and soup mixture before letting the biscuit mix sit for a few minutes. Next time, I might use half a stick of butter and add some salt, pepper, and dried parsley. Overall, it was a fantastic recipe!

First and foremost, I'd like to express my gratitude for the recipe and also for the reviews! Initially, after reading through all the reviews, I hesitated and thought, "This seems like too much work!" However, I was already committed and decided to give it a try. I began by boiling some chicken thighs in chicken broth, then added Lipton onion soup mix and salt and pepper. Additionally, I steamed a bag of mixed vegetables and sautéed a mixture of onions, garlic, bell peppers, and mushrooms in garlic butter. Concerns about the dish being soggy and bland, as mentioned in the reviews, made me apprehensive. Midway through, I followed the advice to mix in a cheddar blend and set it aside. For the biscuit mix, I substituted milk with 3/4 cup of half & half and added a cup of shredded cheese. In a skillet, I combined one can of chicken soup, a cup of my homemade chicken stock from the seven small chicken thighs, and simmered them before incorporating the shredded chicken and vegetables. I enhanced the flavor with more garlic powder, onion powder, thyme, and black pepper. I reduced the butter amount to only half a stick, as using a whole stick seemed excessive to me! After layering the meat and veggie mixture, I sprinkled a light amount of sharp cheddar cheese and the red lobster mix on top. To improve the batter consistency, I added a bit of my chicken stock. Baking uncovered at 400°F for 30 minutes, then lowering the temperature to 375°F for the remaining 20 minutes helped control the cooking pace. Finally, I allowed it to rest in the oven for about 7 minutes before serving, topping it off with some garlic butter. The result? Absolutely delicious and flavorful! Once you get the hang of it, it's definitely worth making again. Tailoring the recipe to suit your preferences and those of your family is key.

Review: With my 6 grandkids under our roof, including a couple of picky eaters, I'm always on the lookout for meals that everyone will enjoy. This dish was a hit with all of them! After reading some reviews, I decided to pour the soup mixture over the veggies before layering on cheddar cheese and topping it off with the biscuit mixture. The result? A delicious and comforting meal that garnered hearts all around. 💖💖💖

Here's the rewritten review: For the perfect cobbler, make sure the topping goes on top last, without any gravy on top. Save the Red Lobster seasoning packet for the final touch by sprinkling it over the spooned-on cobbler and brushing it with melted butter. When making the biscuit mix, use only 1 cup of milk, and don't forget to add grated cheddar cheese to the Red Lobster roll mix for that extra touch of luxury. Season the frozen veggies with salt, pepper, oregano, thyme, and onion powder. Bake uncovered for 40 minutes, then cover for an additional 10 minutes to prevent the rolls from getting too brown. Just remember, a recipe is only a guide – feel free to customize to your taste!

I absolutely loved the taste of this dish! Some helpful tips: Make sure to bake it at 400 degrees. Bake for approximately 65 minutes (as 45 minutes is not enough). If possible, use a classic rotisserie chicken from WalMart - I had never tried one before, and it was unexpectedly flavorful. Using Better Than Bouillon for the broth is a must. Apart from these suggestions, I followed the recipe as is, and it was a hit with everyone.

I have tried this recipe twice and it is absolutely amazing! I was initially skeptical, but it turned out to be so delicious! The second time, I used pre-cooked and seasoned chicken breasts that I had prepared earlier, chopped them up, froze them, and simply thawed them in the fridge two days before making the recipe. This saved me the trouble of having to buy a rotisserie chicken and made the cooking process much quicker.

I seasoned the chicken and topped it with chopped bell peppers and onions. Being Cajun, we love to use plenty of seasoning in our meals. I definitely intend to cook this dish again.

Excited to experiment with various kinds of vegetables in this dish.

I followed the recipe with some modifications based on the reviews. I sautéed a chopped onion in melted butter until translucent, then added chicken, vegetables, and seasonings (salt, pepper, garlic, poultry seasoning). I sprinkled shredded cheddar on top, poured in the soup, and added biscuits with a bit of cheddar inside. The dish turned out delicious and was very easy to prepare. I plan to add chopped potatoes next time. The amounts of chicken broth and soup recommended in the recipe were just right. Although it seemed a bit thin when first served, it thickened up nicely after resting for 10 minutes out of the oven. I recommend sticking to the original amounts of chicken broth - great recipe!

I absolutely adore the taste and how simple it is to make. I saved the biscuit mixture for last and sprinkled a touch of sage into the gravy. Divided the recipe between two 9-inch square pans and baked them both. One was devoured immediately while the other went into the freezer. Fingers crossed it reheats nicely - can't wait to find out!

I recently prepared this dish for my family and it was a hit! My grandsons couldn't get enough, and I even enjoyed a leftover piece the next day after heating it in the microwave, and it was even more delicious. I'm thinking of adding some celery next time, although it was already fantastic as the recipe is written.

I have prepared this dish several times, and both the children and adult grandchildren absolutely enjoyed it!

I like this recipe more than my usual pot pie one. It's simple to prepare and has great flavor. I might experiment with the seasonings next time, but it's delicious as it is now!

Based on other reviews, I followed the suggestion of layering the soup mixture over the veggies and then spreading the Red Lobster mix on top. It turned out wonderfully. The only adjustment I would consider is adding additional seasoning like garlic powder.

I tried making Broccoli Normandy with a twist by adding some cheese to the biscuit mix. I cooked it for 1 1/2 hours, but it turned out a bit runny. Next time, I'll make it again with just 1 cup of broth.