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Chicken Cobbler is a classic dish that warms your heart and comforts your stomach. It’s the type of meal that brings everyone together, sparking stories of childhood comfort food and family dinner memories.
But have you ever tried a casserole made with a unique Cheddar Bay Biscuit topping? If you haven’t, then let’s make your culinary world a little more flavorful, my friend.
Why You’ll Love this Recipe
Let’s get something straight: this isn’t just any chicken cobbler—it’s your new favorite dish waiting to happen. Here’s why:
1 – It’s Basically Pot-Pie: Let’s be real, this cobbler is basically a glorified Chicken Pot Pie Casserole but man, the easy prep and that special Cheddar Bay Biscuit topping takes it to another level! So if you like chicken pot pie, you’re gonna LOVE this dish!
2 – Fuss-Free Preparation: Our Chicken Cobbler recipe is not only quick to put together, with a total prep and cook time of just 1 hour and 20 minutes, but it’s also incredibly easy. You don’t need to be a top-tier chef to make this happen. All you need is an oven, some basic kitchen utensils, to be able to mix, dump and go! Easy, peasy!
3 – Irresistible Flavors: Imagine the comfort of classic chicken cobbler combined with the irresistible charm of Red Lobster’s famous Cheddar Bay Biscuits. We’re talking about a creamy, satisfying base of shredded chicken and mixed vegetables, all topped off with a cheesy, flavorful biscuit layer. It’s the kind of comfort food that hugs you from the inside.
4 – Crowd-Pleasing Meal: This cobbler serves up to 8 people, making it perfect for family dinners, friendly gatherings, or even if you’re simply planning some delicious leftovers for the week.
Ingredients:
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
- Butter
- Shredded Rotisserie Chicken
- Mixed Vegetables (carrots, peas, corn, green beans)
- Chicken Broth
- Cream of Chicken Soup
- Milk
- Red Lobster Cheddar Bay Biscuits Mix
- Shredded Cheese
- Old Bay Seasoning
- Dried Parsley
- Scroll down to the Printable Recipe Card for detailed amounts
Instructions:
- Preheat the oven to 350 degrees F.
- Melt butter and pour into a 9X13 casserole dish, making sure it’s spread over the bottom evenly.
- Sprinkle the shredded chicken overtop of the melted butter evenly in one layer.
- Next, spread the frozen vegetable medley evenly over top of the chicken layer.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until combined and fairly smooth. Pour this mixture evenly over the chicken and veggies but DO NOT mix.
- In a separate bowl whisk together the milk, Red Lobster Cheddar Bay biscuit mix, dry seasonings from the box and shredded cheese until combined. Then drop heaping spoonfuls of this biscuit mixture over the top of the casserole and use a spatula to lightly smooth the topping out. Remember that this is the top layer, do not mix in.
- Sprinkle on some dried parsley for color then place in the preheated oven to bake for 1 hour. (You need to bake it for this long to make sure the frozen vegetables cook all the way through. Check at its cooking and cover with foil if needed).
Reheating and Storage Information
Now, as much as we’d all love to polish off an entire Chicken Cobbler in one sitting, sometimes we have leftovers. Fear not—this dish reheats beautifully.
Simply store your leftover cobbler in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, pop it in the microwave for a couple of minutes or in the oven at 350 degrees until it’s heated through.
The biscuits will remain slightly crisp and the filling will be just as flavorful as the day you made it.
*If you have an air fryer, even better! Put the leftovers in an oven safe dish that fits inside your air fryer and air fry for 5-7 minutes at 350 degrees F until heated through, this gives the biscuit topping some of its crispiness back!
Substitutions & Variations
Like any good comfort food, our Chicken Cobbler recipe is versatile. Here are some variations and substitutions you might want to try:
- Gluten-Free: Swap out the Cheddar Bay Biscuit mix for a gluten-free biscuit or cornbread mix.
- Vegetarian: You can easily make this dish vegetarian-friendly. Substitute the shredded chicken with a can of chickpeas or some sautéed mushrooms, and use vegetable broth in place of chicken broth.
- Spice It Up: Add a dash of cayenne pepper to the biscuit mix for a spicy kick.
Helpful Cooking Notes
- About the Biscuit Topping: As you prepare the biscuit mix, remember to not overmix. The lumps will bake out, and keeping the batter a bit lumpy ensures a lighter, fluffier biscuit topping.
- Checking Doneness: Because of the frozen vegetables, it’s important to bake the cobbler for the full hour to ensure everything is cooked through. If the biscuits start to brown too much, simply cover the dish with foil.
There you have it! This Chicken Cobbler with a Cheddar Bay Biscuit twist is a dish that you’ll find yourself craving again and again.
It’s the type of meal that wraps you in warmth, fills you with nostalgia, and, most importantly, leaves you feeling delightfully satisfied. Happy cooking, my friend! Enjoy every comforting, cheesy bite.
INGREDIENTS
- 1 stick Salted Butter, 1/2 cup
- 2 cups Shredded Chicken, 1 whole Rotisserie Chicken
- 12 ounces Frozen Vegetable Medley, bag of peas, corn, green beans, carrots
- 1 1/4 cups Chicken Broth
- 10.5 ouces Cream of Chicken Soup
- 1 1/2 Milk
- 11.36 ouces Biscuit Mix, 1 box Red Lobster Cheddar Bay Biscuit Mix with Seasonings
- 1 cup Cheddar Cheese, shredded
- 1 tbsp Old Bay Seasoning
- Pinch of Dried Parsley
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- Melt butter and pour into a 9X13 casserole dish, making sure it's spread over the bottom evenly.
- Sprinkle the shredded chicken overtop of the melted butter evenly in one layer.
- Next, spread the frozen vegetable medley evenly over top of the chicken layer.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until combined and fairly smooth. Pour this mixture evenly over the chicken and veggies but DO NOT mix.
- In a separate bowl whisk together the milk, Red Lobster Cheddar Bay Biscuit mix, dry seasonings from the box and shredded cheese until combined. Then drop heaping spoonfuls of this biscuit mixture over the top of the casserole and use a spatula to lightly smooth the topping out. Remember that this is the top layer, do not mix in.
- Sprinkle on some dried parsley for color then place in the preheated oven to bake for 1 hour. (You need to bake it for this long to make sure the frozen vegetables cook all the way through. Check as its cooking and cover with foil if needed).
NOTES
Reheating and Storage Information
Now, as much as we’d all love to polish off an entire Chicken Cobbler in one sitting, sometimes we have leftovers. Fear not—this dish reheats beautifully. Simply store your leftover cobbler in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, pop it in the microwave for a couple of minutes or in the oven at 350 degrees until it’s heated through. The biscuits will remain slightly crisp and the filling will be just as flavorful as the day you made it. *If you have an air fryer, even better! Put the leftovers in an oven safe dish that fits inside your air fryer and air fry for 5-7 minutes at 350 degrees F until heated through, this gives the biscuit topping some of its crispiness back!NUTRITION
Calories: 198kcalCarbohydrates: 7gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 301mgPotassium: 187mgFiber: 2gSugar: 0.4gVitamin A: 2543IUVitamin C: 4mgCalcium: 28mgIron: 1mg
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