Chicken Cobbler

4.50 from 2 votes

Chicken cobbler bakes a cheddar and garlic biscuit top over chicken, vegetables and gravy. It serves eight and rests 15 minutes so the sauce thickens.

Prep Time15

Cook Time55

Resting Time15

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: Chicken Cobbler Recipe

Servings: servings

Calories: 412kcal

Author: Stephanie Keeping

Ingredients

½ cup unsalted butter, melted
3½ to 4 cups shredded rotisserie chicken, white and dark meat from 1 large chicken
20 ounces frozen mixed vegetables (corn, peas, and carrots)
11.36 ounces Red Lobster Cheddar Bay Biscuit mix, and enclosed seasoning packet
2 cups whole milk
2 cups chicken stock
10.5 ounces cream of chicken soup
½ teaspoon seasoned salt, Lowry’s brand
½ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Preheat oven to 350°F.
Add the melted butter to a 9x13 baking dish and swirl around until the butter coats the entire bottom of the dish.
Spread the shredded rotisserie chicken evenly over the butter in the baking dish.
Top the shredded chicken with the frozen mixed vegetables in an even layer.
In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed season packet, and whole milk just until combined.
Pour the biscuit mixture over the entire layer of frozen mixed vegetables, being careful not to mix the layers.
Add the chicken stock, can cream of chicken soup, seasoned salt, garlic powder, and black pepper in the same bowl used to mix the biscuit mix. Whisk until fully combined, and no lumps of cream of chicken soup remain. Carefully pour the soup mixture over the biscuit mixture, being sure not to stir the two mixtures together.
Bake the chicken cobbler for 55-60 minutes or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.
Allow the chicken cobbler to rest on the counter for 10-15 minutes to allow the sauce to thicken slightly before serving.
Make sure you get the melted butter into every crack and corner of the baking dish. This prevents the chicken from sticking, and gives the casserole a lot of yummy flavor.
To avoid your biscuit layer from becoming tough and dry, be sure not to overmix the batter.

Notes

To avoid your biscuit layer from becoming tough and dry, be sure not to overmix the batter.
If you can't find Red Lobster cheddar biscuit mix, you can make your own using this handy Copycat Red Lobster Biscuits recipe. You can also use a biscuit mix from the grocery store, but it will taste more like a regular biscuit casserole.
This recipe is written for regular chicken stock. If you use low sodium stock, increase the seasoned salt to 1 to 1½ teaspoons.
There is no need to thaw the frozen vegetables before adding them to the baking dish.
You can swap the vegetable blend for one you like better, such as just peas and carrots, or green beans and corn.
A store-bought rotisserie chicken keeps this simple, but you can cook and shred your own boneless skinless chicken breast or thighs instead.
Leftovers keep in an airtight container in the refrigerator for up to three days. The sauce keeps thickening as it cools.

Nutrition