Description

This Irresistible Chicken & Biscuit Dinner Cobbler is a comforting and hearty casserole that combines tender shredded chicken, wholesome mixed vegetables, and a rich cheddar bay biscuit topping. Ready in just under 1.5 hours, it’s an easy, flavorful family-friendly meal that bakes to golden perfection with creamy layers infused with garlic and onion seasonings.

Ingredients

Scale

Base Ingredients

½ cup Butter (melted, adds richness and moisture; can substitute with margarine or oil)
4 cups Shredded Chicken (rotisserie recommended for convenience; can use any cooked chicken)
1 12 oz bag Frozen Mixed Vegetables (any preferred frozen or fresh vegetable mix)

Liquid Mixture

2 cups Whole Milk (low-fat or dairy-free alternative can be used)
1 14.5 oz can Chicken Broth (low-sodium available)
1 10.5 oz can Cream of Chicken Soup (can substitute with cream of mushroom soup or homemade white sauce)

Seasonings

Garlic Powder (to taste)
Onion Powder (to taste)
Black Pepper (to taste)

Biscuit Topping

1 11.36 oz box Red Lobster Cheddar Bay Biscuit Mix (or alternative biscuit mix or homemade biscuits)

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F. Grease a large 9×13 inch baking dish thoroughly to ensure the cobbler won’t stick during baking.
Add Melted Butter: Pour the melted butter evenly across the bottom of the prepared baking dish, creating a flavorful base layer for the chicken.
Layer Chicken: Spread the shredded chicken evenly over the melted butter to form the next layer of the cobbler.
Add Vegetables and Season: Scatter the frozen mixed vegetables evenly on top of the chicken layer. Sprinkle garlic powder and onion powder over the vegetables for added flavor.
Prepare Biscuit Batter: In a separate bowl, whisk together the Cheddar Bay Biscuit Mix and whole milk until smooth and fully combined.
Assemble Biscuit Layer: Carefully pour the biscuit batter over the vegetable layer in the casserole dish without stirring to maintain distinct layers.
Prepare Soup Mixture: In another bowl, combine the chicken broth and cream of chicken soup until smooth.
Finish Assembly: Pour the soup mixture gently over the biscuit batter in the dish, again without stirring, to create a creamy top layer that will bake into the cobbler.
Bake: Place the uncovered casserole in the preheated oven and bake for 55-65 minutes or until the biscuit topping is golden brown and cooked through.
Rest and Serve: Remove from the oven and let the cobbler rest for 10 minutes before serving to allow it to set and cool slightly.

Notes

You can substitute the frozen mixed vegetables with fresh veggies if preferred; just adjust cooking time accordingly.
For a lower sodium option, use low-sodium chicken broth and soup.
To make dairy-free, substitute milk and butter with plant-based alternatives.
If you prefer a homemade biscuit topping, you can replace the biscuit mix with your favorite biscuit dough recipe.
For a twist, try adding herbs like parsley or thyme for extra flavor layers.
Leftovers can be refrigerated and reheated the next day, though topping may lose some crispness.