Chicken Cobbler

Chicken Cobbler is a comforting, hearty casserole that combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden, cheesy biscuit crust. This dish has gained popularity for its simplicity and rich flavors, making it a perfect choice for a satisfying family meal.(The Spruce Eats)

Why I Love This Recipe

I appreciate how Chicken Cobbler brings together the classic flavors of a chicken pot pie with the ease of a one-pan casserole. Using pre-cooked chicken and frozen vegetables saves time without compromising taste. The biscuit topping, especially when made with a cheddar bay mix, adds a delightful cheesy crunch that complements the creamy filling.(Allrecipes)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Cooked shredded chicken
• Frozen mixed vegetables
• Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)
• Milk
• Cream of chicken soup
• Chicken broth or stock
• Optional: shredded cheddar cheese, garlic powder, onion powder, black pepper, Italian seasoning, fresh parsley

Directions

1. Preheat the oven to 375°F (190°C).
2. Place butter in a 9×13-inch baking dish and put it in the oven to melt.
3. Once melted, layer the shredded chicken evenly over the butter.
4. Spread the frozen mixed vegetables over the chicken.
5. In a bowl, combine the biscuit mix, included seasoning packet, and milk. Stir until well blended.
6. Carefully pour the biscuit batter over the chicken and vegetables in the baking dish. Do not stir.
7. In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth.
8. Pour the soup mixture over the biscuit batter in the baking dish. Again, do not stir.
9. Bake uncovered for 45-50 minutes, or until the top is golden brown and the center is set.
10. Let the casserole rest for 10-15 minutes before serving to allow the sauce to thicken.

Servings and Timing

• Servings: 8
• Prep Time: 5 minutes
• Cook Time: 45-50 minutes
• Rest Time: 10-15 minutes
• Total Time: Approximately 1 hour

Variations

• Cheesy Chicken Cobbler: Add 1/2 cup of shredded cheddar cheese to the biscuit batter for an extra cheesy topping.
• Spicy Kick: Mix in a teaspoon of hot sauce or a pinch of cayenne pepper to the soup mixture for added heat.
• Herb Infusion: Incorporate fresh herbs like thyme or rosemary into the biscuit mix for a fragrant twist.
• Vegetable Swap: Use your favorite frozen vegetable blend or fresh vegetables like broccoli or bell peppers.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions for 2-3 minutes.

FAQs

Can I use homemade biscuit dough instead of a mix?

Yes, I can prepare my own biscuit dough from scratch if I prefer. Just ensure it’s a drop-style dough that can be spooned over the casserole.

What can I use if I don’t have cream of chicken soup?

I can substitute with cream of mushroom or cream of celery soup. Alternatively, I can make a homemade roux-based sauce with butter, flour, chicken broth, and milk.

Can I make this dish ahead of time?

Absolutely. I can assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. I may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Is it necessary to let the casserole rest before serving?

Yes, allowing the casserole to rest for 10-15 minutes helps the sauce thicken and makes serving easier.

Can I use fresh vegetables instead of frozen?

Yes, I can use fresh vegetables. I should chop them into small, uniform pieces and consider blanching them briefly to ensure they cook through during baking.

Conclusion

Chicken Cobbler is a delightful, easy-to-make casserole that brings comfort and flavor to the dinner table. Its versatility allows for various adaptations to suit personal tastes, making it a go-to recipe for busy weeknights or cozy family gatherings.

Chicken Cobbler

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Chicken Cobbler is a comforting, hearty casserole that combines tender shredded chicken, mixed vegetables, and a creamy sauce, all topped with a golden, cheesy biscuit crust for a satisfying family meal.

• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 45-50 minutes
• Total Time: Approximately 1 hour
• Yield: 8 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

• Butter (for melting in baking dish)
• Cooked shredded chicken (about 4 cups)
• Frozen mixed vegetables (about 2 cups)
• Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix, 2 cups)
• Milk (about 1 cup)
• Cream of chicken soup (1 can, about 10.5 oz)
• Chicken broth or stock (about 1 cup)
• Optional: shredded cheddar cheese (1/2 cup), garlic powder, onion powder, black pepper, Italian seasoning, fresh parsley

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Place butter in a 9×13-inch baking dish and put it in the oven to melt.
3. Once melted, layer the shredded chicken evenly over the butter.
4. Spread the frozen mixed vegetables over the chicken.
5. In a bowl, combine the biscuit mix, included seasoning packet, and milk. Stir until well blended.
6. Carefully pour the biscuit batter over the chicken and vegetables in the baking dish. Do not stir.
7. In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth.
8. Pour the soup mixture over the biscuit batter in the baking dish. Again, do not stir.
9. Bake uncovered for 45-50 minutes, or until the top is golden brown and the center is set.
10. Let the casserole rest for 10-15 minutes before serving to allow the sauce to thicken.

Notes

• For extra cheesy topping, add 1/2 cup shredded cheddar cheese to the biscuit batter.
• To add spice, mix in a teaspoon of hot sauce or cayenne pepper to the soup mixture.
• Fresh herbs like thyme or rosemary can be added to the biscuit mix for added flavor.
• Use fresh vegetables if preferred, chopped small and blanched briefly before baking.
• Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months.
• Reheat in a 350°F oven or microwave individual portions for 2-3 minutes.
• You can make this dish ahead and refrigerate before baking; add extra baking time if cold from fridge.

Nutrition

• Serving Size: 1/8 of casserole
• Calories: Approx. 350-400 kcal
• Sugar: 2-4 g
• Sodium: 600-800 mg
• Fat: 15-20 g
• Saturated Fat: 7-10 g
• Unsaturated Fat: 5-7 g
• Trans Fat: 0 g
• Carbohydrates: 30-35 g
• Fiber: 3-5 g
• Protein: 20-25 g
• Cholesterol: 50-70 mg