Cheddar Bay Chicken Cobbler Recipe

Introduction

Cheddar Bay Chicken Cobbler is a comforting and flavorful casserole that combines tender shredded chicken, mixed vegetables, and a cheesy biscuit topping inspired by the famous Cheddar Bay biscuits. This easy-to-make dish bakes into a golden, savory meal perfect for busy weeknights or family dinners.

Ingredients

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 (11.36-oz) box Cheddar Bay biscuit mix, including seasoning packet
• 2 cups milk
• 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
• 2 cups chicken broth
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Step 2: Pour the melted butter into the bottom of the prepared baking dish.
3. Step 3: Spread the shredded chicken evenly over the melted butter. Top with the frozen mixed vegetables—no need to thaw.
4. Step 4: In a bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Gently pour this mixture over the chicken and veggies without stirring.
5. Step 5: Using the same bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture carefully over the biscuit layer—do not stir.
6. Step 6: Bake for 45 to 55 minutes until the top is golden brown and just slightly jiggly in the center.
7. Step 7: Let the cobbler rest for 10 to 15 minutes to allow the sauce to thicken into a rich, savory gravy. Garnish with fresh parsley if desired, then serve warm.

Tips & Variations

• Add shredded cheddar cheese on top before baking for an extra cheesy crust.
• Mix in garlic powder or paprika with the biscuit mix for additional flavor.
• Skip the vegetables if you prefer; substitute with extra chicken or mushrooms.
• Make it gluten-free by using a gluten-free biscuit mix and certified gluten-free soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the casserole cool completely, then cover tightly and freeze for up to 4 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F until warmed through, or microwave individual portions for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables, but be sure to cook them slightly beforehand to ensure they become tender during baking.

What can I substitute for cream of chicken soup?

You can make a simple homemade white sauce or use cream of mushroom soup as an alternative. Adjust seasoning accordingly to maintain the desired flavor.

Cheddar Bay Chicken Cobbler Recipe

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★★★★★

4.7 from 79 reviews

• Author: Lily
• Total Time: 60 minutes
• Yield: 6 servings 1x

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Description

This Cheddar Bay Chicken Cobbler is a comforting, savory casserole combining tender shredded chicken, mixed vegetables, and a fluffy Cheddar Bay biscuit topping. It bakes to a golden brown and features a rich, creamy chicken gravy, making it a hearty all-in-one dinner perfect for any night of the week.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 4 cups cooked, shredded chicken (rotisserie preferred)
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)

Biscuit Topping

• 1 (11.36-oz) box Red Lobster Cheddar Bay Biscuit Mix including seasoning packet
• 2 cups milk

Gravy and Base

• ¼ cup (½ stick) unsalted butter, melted
• 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
• 2 cups chicken broth

Garnish

• Fresh parsley (optional)

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Instructions

1. Preheat and Prepare: Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Melted Butter Base: Pour the melted butter into the bottom of the prepared baking dish to add richness and help brown the cobbler base.
3. Layer Chicken and Vegetables: Evenly spread the shredded cooked chicken over the melted butter layer, then top with the frozen mixed vegetables without thawing.
4. Mix Biscuit Topping: In a bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Pour this mixture evenly over the chicken and vegetables, taking care not to stir so the layers remain distinct.
5. Prepare Gravy Layer: Using the same bowl, whisk together the cream of chicken soup and chicken broth until combined. Gently pour this mixture over the biscuit layer without stirring to create a creamy gravy during baking.
6. Bake: Bake uncovered for 45–55 minutes until the biscuit topping is golden brown and slightly jiggly in the center, indicating the perfect doneness.
7. Rest and Garnish: Allow the cobbler to rest for 10–15 minutes after baking so the sauce can thicken into a luscious gravy. Garnish with fresh parsley if desired, and serve warm.

Notes

• Add shredded cheddar cheese on top before baking for a cheesy crust.
• Incorporate garlic powder or paprika into the biscuit mix for extra flavor depth.
• You can omit the vegetables and substitute with extra chicken or mushrooms if preferred.
• For a gluten-free option, use a gluten-free biscuit mix and certified gluten-free cream of chicken soup.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
• Reheat in a 350°F oven until warmed through or microwave individual portions for convenience.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Cheddar Bay Chicken Cobbler, chicken casserole, biscuit topping, comfort food, easy dinner, baked chicken dish