Chicken Cobbler

Short Description

A cozy, comforting casserole featuring shredded chicken and vegetables under a golden, biscuit-topped crust—perfect for simple family dinners.

Why You’ll Love This Recipe

This Chicken Cobbler is:

• Loaded with tender chicken and mixed veggies in a creamy, savory sauce
• Topped with fluffy, buttery biscuits that bake to a golden brown
• Easy to assemble using rotisserie chicken and convenient pantry ingredients
• Great for serving a crowd, with minimal prep and cleanup
• A homestyle comfort meal your family will ask for again and again

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup butter
• 4 cups rotisserie chicken meat, shredded
• 1 (15‑ounce) bag frozen mixed vegetables
• 1 (11.36‑ounce) package Cheddar Bay biscuit mix (including seasoning packet)
• 2 cups milk
• 1 (10.5‑ounce) can cream of chicken soup
• 2 cups chicken stock
• 2 tablespoons fresh chopped parsley (optional)

Directions

1. Preheat the oven to 375 °F (190 °C). Place the butter in the bottom of a 9×13‑inch baking dish and put into the oven to melt.
2. Once the butter is melted, layer the shredded chicken evenly over the butter. Top the chicken with frozen mixed vegetables.
3. In a bowl, whisk together the biscuit mix, the included seasoning packet, and milk until well blended. Pour this mixture over the chicken and vegetables, spreading lightly and evenly—but do not stir.
4. In a separate bowl, whisk together the cream of chicken soup and chicken stock until smooth. Pour this over the biscuit layer, again without stirring.
5. Bake the casserole uncovered until the biscuit topping is very golden brown and just slightly jiggly in the center, about 45 minutes.
6. Remove from the oven, sprinkle chopped parsley on top if desired, and let stand for 10 minutes before serving.

Servings And Timing

• Servings: 8
• Prep Time: ~10 minutes (plus melting butter in oven)
• Cook Time: ~45 minutes
• Rest Time: ~10 minutes
• Total Time: ~65 minutes

Variations

• Cheesy layer: Stir shredded cheddar into the chicken‑vegetable base before adding the biscuit topping.
• Flavor boost: Mix in cooked onions, garlic, or diced celery with the shredded chicken.
• Veggie swap: Use frozen corn, peas, or broccoli, or a mix of all three for more vibrant veggies.
• Homemade biscuits: Substitute biscuit mix for your favorite homemade drop-biscuit recipe for a scratch version.
• Low‑sodium option: Use low‑salt soup and stock, or replace stock with milk or broth of choice if reducing sodium.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm individual portions in the microwave until heated through.
• Oven reheat: Place leftover portions in an oven-safe dish and heat at 350 °F (175 °C) for 15–20 minutes until warmed and slightly crisp on top.

FAQs

1. Can I Use Fresh Cooked Chicken?

Yes—homemade roasted or poached chicken works well instead of rotisserie chicken.

2. What If I Don’t Have Biscuit Mix?

You can use scratch biscuit dough or drop-biscuit batter instead. Note baking time may vary.

3. Can I Skip The Cream Of Chicken Soup?

Yes—you can substitute with homemade chicken gravy or a thick béchamel mixed with chicken stock.

4. Can I Add Other Vegetables?

Yes—diced potatoes, corn, peas, or broccoli work well. Just ensure they’re thawed or precooked.

5. Is Parsley Required?

No—it’s optional but adds color and a fresh finish.

6. Can I Make This Ahead Of Time?

You can assemble up to the baking step, cover, refrigerate, and bake within 24 hours when ready.

7. How Do I Prevent Soggy Bottoms?

Ensure the butter fully coats the dish before adding ingredients, and avoid stirring layers.

8. What If The Biscuit Topping Isn’t Set?

If the center is too soft after 45 minutes, bake for an additional 5–10 minutes until firm but not dry.

9. Can I Freeze This Dish?

Freeze unbaked assembled cobbler tightly wrapped for up to 1 month. Thaw overnight in refrigerator and bake as directed.

10. Can I Use Low-Fat Milk Or Butter?

Yes—low‑fat milk and light butter can be used, though texture and richness will be slightly lighter.

Conclusion

This Chicken Cobbler brings together juicy chicken, hearty veggies, and tender biscuits for a comforting dinner that’s easy to prep and satisfying to eat. With straightforward layers and flavorful sauce, it’s a cozy, crowd-pleasing dish that’s ideal for weeknight meals or cozy weekend dinners.

Chicken Cobbler

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• Author: Ezabella
• Total Time: 65 minutes
• Yield: 8 servings
• Diet: Low Salt

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Description

A comforting casserole with layers of shredded chicken, mixed vegetables, and a fluffy biscuit topping baked until golden—perfect for hearty, family-style dinners.

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Ingredients

½ cup butter

4 cups rotisserie chicken meat, shredded

1 (15-ounce) bag frozen mixed vegetables

1 (11.36-ounce) package Cheddar Bay biscuit mix (with seasoning packet)

2 cups milk

1 (10.5-ounce) can cream of chicken soup

2 cups chicken stock

2 tablespoons fresh chopped parsley (optional)

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Instructions

1. Preheat oven to 375 °F (190 °C). Melt butter in a 9×13-inch baking dish.
2. Layer shredded chicken evenly over the melted butter. Top with frozen vegetables.
3. Whisk biscuit mix, seasoning packet, and milk until smooth. Pour over chicken and veggies without stirring.
4. Mix cream of chicken soup and chicken stock until smooth. Gently pour over biscuit layer—do not stir.
5. Bake uncovered for about 45 minutes until golden brown and center is set.
6. Remove from oven, sprinkle with parsley (if using), and let rest for 10 minutes before serving.

Notes

• Add shredded cheese to the chicken-veggie mix for a cheesy version.
• Swap vegetables to suit your taste—peas, corn, or broccoli work well.
• Use homemade biscuit dough if desired.
• Let rest after baking to help the cobbler set properly.
• Freeze assembled but unbaked cobbler for later use.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of dish
• Calories: 420
• Sugar: 5g
• Sodium: 630mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 85mg