Cheddar Bay Chicken Pot Pie Bake
Ingredients:
- 1 rotisserie chicken, shredded
- 1 bag frozen mixed vegetables (carrots, peas, corn, and green beans)
- 2 cans cream of chicken soup
- 2 tablespoons sour cream
- 1/4 cup milk or heavy cream
- Salt and pepper, to taste
- 1 box Red Lobster Cheddar Bay Biscuit mix (prepared according to package instructions)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Cheddar Bay Biscuits: Follow the instructions on the Red Lobster Cheddar Bay Biscuit mix to prepare the biscuits. Set aside.
- Mix Chicken Filling: In a large mixing bowl, combine the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, sour cream, milk or heavy cream. Season with salt and pepper to taste. Mix until all ingredients are well combined.
- Assemble the Dish: Transfer the chicken filling mixture into a greased baking dish, spreading it evenly.
- Top with Cheddar Bay Biscuits: Place the prepared Cheddar Bay Biscuits on top of the chicken filling mixture. Arrange them to cover the entire surface.
- Bake: Bake in the preheated oven for approximately 20-25 minutes or until the biscuits are golden brown and cooked through.
- Serve and Enjoy: Once the Cheddar Bay Chicken Pot Pie Bake is done, remove it from the oven and let it cool for a few minutes before serving. Scoop out portions, making sure to get some of the delicious biscuit topping with each serving.
This twist on the classic chicken pot pie is sure to be a hit, combining the comforting flavors of a pot pie with the savory goodness of Red Lobster’s Cheddar Bay Biscuits. Enjoy your dee-licious meal!
