Chicken Cobbler

This easy Chicken Cobbler is the ultimate comfort food with tender chunks of rotisserie chicken, mixed vegetables, a creamy sauce, and a golden cheesy biscuit topping all baked into one delicious casserole!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Soup

Cuisine Mexican

Servings 9 servings

Calories 245 kcal

Equipment

1 Mixing bowl Medium sized

Ingredients

Main Ingredients

4 tablespoon salted butter melted
3-4 cups rotisserie chicken meat removed and chopped
12 oz frozen peas and carrots or mixed vegetables
10.5 oz cream of chicken soup with herbs or regular
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon pepper
11.36 oz Cheddar Bay Biscuit Mix reserve seasoning packet for later
2 cups milk 2% or higher
0.5 cup shredded cheddar cheese
2 tablespoon salted butter for topping, melted
1 packet biscuit mix seasoning from Cheddar Bay Biscuit Mix

Instructions

Preheat oven to 350°F.
Pour 4 tablespoons melted butter into the bottom of a 9x13 inch baking dish.
Spread chopped chicken evenly over butter layer; do not stir.
Evenly layer frozen peas and carrots over chicken; do not stir.
In a bowl, whisk together biscuit mix (except seasoning packet), milk, and cheddar cheese until smooth. Pour gently over chicken and vegetables without stirring.
In another bowl, mix cream of chicken soup, chicken broth, garlic powder, onion powder, and pepper. Pour over biscuit batter layer; do not stir.
Bake casserole uncovered for 50-60 minutes until top is golden brown and center is set.
In a bowl, combine 2 tablespoons melted butter with reserved seasoning packet. Brush mixture over top of baked cobbler.
Let the cobbler rest for at least 10 minutes before serving.

Video

https://youtube.com/watch?v=0LnUJ0cAU1Y%3Fsi%3D_33J9q-QaIM0bG95

Notes

Leftovers can be stored in an airtight container in fridge for up to 4 days or frozen for up to 2 months. Thaw before reheating.