Go Back Email Link
–+ servings
Chicken cobbler on a white plate with a fork.

Chicken Cobbler Recipe

Alexandra Horan
Our viral Chicken Cobbler Recipe is creamy, cheesy, and full of tender chicken and veggies, baked into one dish that never has leftovers.
No ratings yet
Print Recipe Pin Recipe Listen to the Post
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine American
Servings 6
Calories 695 kcal

Equipment

  • 9x13 baking dish

Ingredients
  

  • 4 ounces unsalted butter
  • 4 cups rotisserie chicken -shredded
  • 12 ounce frozen mixed vegetables
  • 1 box Red Lobster Cheddar Bay Biscuit Mix 11.36 ounces
  • 2 cups whole milk
  • ½ cup shredded cheddar cheese
  • 10.5 ounce cream of chicken soup one can
  • 2 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ tsp. black pepper
  • 2 tbsp. fresh chopped parsley

Instructions
 

  • Add the cream of chicken soup, chicken broth, black pepper, garlic powder, and onion powder to a large bowl. Whisk until smooth.
  • Add the Cheddar Bay Biscuit Mix, seasoning packet from the mix, shredded cheddar, and milk to a large bowl.
  • Mix until well blended.
  • Preheat the oven to 375 degrees F.
  • Melt the butter and pour into a 9x13 baking dish, spread evenly.
  • Add shredded chicken in a single layer.
  • Sprinkle the frozen vegetables in an even layer over the chicken. Do not stir.
  • Pour the liquid over the chicken and veggies, do not stir.
  • Pour the batter over the chicken, veggies and liquids. Gently spread the mixture with an offset or rubber spatula.
  • Place on the center rack of the preheated oven and bake uncovered for 55-65 minutes, until medium golden brown.
  • Remove from the oven, It will look runny in the middle.
    Let the casserole sit for 10-15 minutes before serving. the sauce will continue to thicken.
  • Garnish with fresh chopped parsley.

Notes

Can I Change Up the Recipe?
Absolutely. This recipe is flexible, forgiving, and always a hit, no matter what’s in your fridge.
We made our chicken cobbler with rotisserie chicken to save time, but cooked chicken breasts or leftover turkey work just as well.
Frozen mixed vegetables make it easy, though fresh or canned green beans will also do the job.
No Red Lobster mix? Use your favorite biscuit mix or go homemade if you’re feeling fancy. Whole milk, buttermilk, or half-and-half all make great options for the biscuit batter.
Want a little extra flavor? Add a pinch of Old Bay seasoning to the soup mix or toss some extra cheddar on top of the cobbler before it bakes
Why is my chicken cobbler runny in the middle?
That’s totally normal right out of the oven. The sauce thickens as it rests, so allow it 10 to 15 minutes before serving.
Can I use fresh vegetables instead of frozen?
Absolutely. Just chop them into bite-sized pieces and give them a quick sauté or steam until slightly tender before layering, so they cook through evenly.
Can I make chicken cobbler ahead of time?
You can prep the layers in advance, but wait to pour on the biscuit batter until you’re ready to bake. That keeps the topping light and fluffy, rather than soggy.

Nutrition

Calories: 695kcalCarbohydrates: 30gProtein: 54gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 217mgSodium: 1583mgPotassium: 369mgFiber: 3gSugar: 7gVitamin A: 4088IUVitamin C: 13mgCalcium: 244mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!