Chicken Cobbler
Easy chicken cobbler recipe with juicy chicken, vegetables, and a golden biscuit topping. The best comfort food baked in one pan, perfect for family dinners.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1/2 cup butter melted
- 4 cups rotisserie chicken shredded
- 1 15-ounce bag frozen mixed vegetables
- 1 11.36-ounce package Cheddar Bay biscuit mix (such as Red Lobster)
- 2 cups milk
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken stock
- 2 tablespoons fresh chopped parsley optional
Instructions
- Preheat your oven to 375°F (190°C).
- Place butter in the bottom of a 9x13-inch baking dish. Put the dish in the oven to melt the butter.
- Once melted, remove dish and layer shredded chicken evenly over the butter.
- Top with frozen mixed vegetables in an even layer.
- In a bowl, combine Cheddar Bay biscuit mix (including seasoning packet) with milk. Stir until just blended, then pour over the chicken and veggies. Do not stir.
- In a separate bowl, whisk together cream of chicken soup and chicken stock until smooth. Pour evenly over the biscuit mixture. Do not stir.
- Bake uncovered for 45 minutes, or until biscuit topping is golden brown and the center is only slightly jiggly.
- Remove from oven, sprinkle parsley on top if desired, and let rest for 10 minutes before serving.
Notes
Use leftover cooked chicken or rotisserie for convenience.
Do not stir layers to achieve a true cobbler texture.
Add extra cheese, hot sauce, or swap veggies as desired.
Leftovers can be stored in the fridge for up to 3 days.