Cheddar Bay Chicken Cobbler Recipe
Introduction
Cheddar Bay Chicken Cobbler is a comforting, savory casserole that combines tender shredded chicken, mixed vegetables, and a cheesy biscuit topping. Inspired by the flavors of classic Cheddar Bay biscuits, this dish is hearty and perfect for a family meal any night of the week.
Ingredients
- ¼ cup (½ stick) unsalted butter, melted
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (11.36-oz) box Cheddar Bay Biscuit Mix (with 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
- Step 1: Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Step 2: Pour the melted butter into the bottom of the baking dish. Spread the shredded chicken evenly over the butter, then top with the frozen mixed vegetables. No need to thaw them first.
- Step 3: In a bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Gently pour this mixture evenly over the chicken and vegetables. Do not stir.
- Step 4: Using the same bowl, whisk together the cream of chicken soup and chicken broth until combined. Pour this mixture carefully over the biscuit layer. Again, do not stir.
- Step 5: Bake for 45 to 55 minutes, until the top is golden brown and just slightly jiggly in the center.
- Step 6: Let the cobbler rest for 10 to 15 minutes so the sauce can thicken into a savory gravy. Garnish with fresh parsley if desired, then serve warm.
Tips & Variations
- Add shredded cheddar cheese over the biscuit topping before baking for an extra cheesy crust.
- Mix garlic powder or paprika into the biscuit mix for enhanced flavor.
- Skip the vegetables if you prefer—add more chicken or mushrooms instead for a different twist.
- For a gluten-free version, substitute a gluten-free biscuit mix and a certified gluten-free cream of chicken soup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool the casserole completely, cover tightly, and freeze for up to 4 months. Thaw overnight in the refrigerator 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 substitute fresh vegetables. Just make sure to chop them into bite-sized pieces and lightly steam or sauté them beforehand to ensure they cook fully during baking.
What can I do if I don’t have a biscuit mix?
If you don’t have biscuit mix, you can use your favorite biscuit or baking mix as a substitute, but keep in mind that flavor and texture may vary slightly. You could also try making a simple biscuit dough from scratch to top your casserole.
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Cheddar Bay Chicken Cobbler Recipe
- Total Time: 55–65 minutes
- Yield: 6 servings 1x
Description
Cheddar Bay Chicken Cobbler is a comforting and easy casserole featuring shredded chicken, frozen mixed vegetables, and a savory Cheddar Bay biscuit topping. This baked dish combines creamy chicken soup and broth in a luscious gravy beneath a golden, cheesy crust, making it a perfect family meal with minimal prep.
Ingredients
Chicken and Vegetables
- 4 cups cooked, shredded chicken (rotisserie chicken recommended)
- 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
Liquid Mixture
- 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
- 2 cups chicken broth
Others
- ¼ cup (½ stick) unsalted butter, melted
- Cooking spray for baking dish
- Fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Butter Base: Pour the melted unsalted butter straight into the bottom of the baking dish. This will add richness and help brown the bottom layer.
- Layer Chicken and Vegetables: Spread the shredded cooked chicken evenly over the melted butter. Top the chicken with the frozen mixed vegetables, no need to thaw them first.
- Make Biscuit Mixture: In a bowl, whisk together the Cheddar Bay biscuit mix, the seasoning packet included in the box, and the milk until you get a smooth batter. Gently pour this biscuit mixture over the chicken and vegetables layer. Do not stir to keep layers distinct.
- Mix and Add Soup Gravy: Using the same bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture evenly over the biscuit layer. Again, do not stir to maintain the layered cobbler structure.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and slightly jiggly in the center when gently shaken.
- Rest and Garnish: Remove the cobbler from the oven and let it rest for 10 to 15 minutes. This resting time allows the sauce to thicken into a creamy, savory gravy. Garnish with fresh parsley if desired before serving.
Notes
- For a cheesier top, sprinkle shredded cheddar cheese over the biscuit layer before baking.
- Add garlic powder or paprika to the biscuit mixture for extra flavor complexity.
- Skip the veggies for a simple chicken biscuit cobbler or substitute mushrooms for a different texture.
- To make this gluten-free, use a certified gluten-free biscuit mix and soup.
- Leftovers can be refrigerated up to 4 days or frozen for up to 4 months.
- Reheat leftovers in a 350°F oven until warmed through or use a microwave for individual portions.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: cheddar bay chicken cobbler, chicken casserole, baked chicken recipe, comfort food, Cheddar Bay biscuits, easy dinner, shredded chicken casserole
