Chicken Cobbler Cheddar Bay (Print Version)

Tender chicken and vegetables topped with fluffy cheddar biscuits in a creamy casserole.

# What You'll Need:

→ Chicken & Filling

01 - 2 cups cooked, shredded chicken (canned or rotisserie)
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt (adjust to taste)

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, mix chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, black pepper, and salt. Spread evenly in the baking dish.
03 - In a separate bowl, combine biscuit mix (reserve seasoning packet), milk, sour cream, and cheddar cheese. Stir gently until just combined.
04 - Dollop spoonfuls of biscuit topping evenly over the filling. Gently spread, leaving small gaps for steam.
05 - Melt butter and mix in reserved seasoning packet. Drizzle over biscuit topping.
06 - Bake uncovered for 35-40 minutes until golden brown and bubbling.
07 - Let rest 5-10 minutes before serving. Garnish with parsley if desired.

# Expert Tips:

01 -
  • It uses a shortcut biscuit mix that tastes like you spent hours making it from scratch.
  • Everything goes into one dish, so cleanup is fast and theres no juggling multiple pots.
  • The filling stays creamy and the topping gets crispy and golden without any fuss.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dont skip greasing the dish, or youll be scraping stuck-on cheese and biscuit for days.
  • If your biscuit batter feels too thick, add a tablespoon of milk at a time until it drops easily from a spoon.
  • Letting the cobbler rest after baking is crucial, otherwise the filling will be too runny and the biscuits wont set.
03 -
  • Use a spoon dipped in water to dollop the biscuit batter, it keeps the dough from sticking and makes even portions.
  • For deeper flavor, add a pinch of smoked paprika or a dash of hot sauce to the chicken filling.
  • If you want the biscuits extra crispy, broil for the last two minutes, watching closely so they dont burn.
Go Back