Cheddar Bay Chicken Cobbler Recipe

Introduction

Cheddar Bay Chicken Cobbler is a comforting, hearty casserole that combines tender shredded chicken, mixed vegetables, and a rich, creamy sauce topped with Cheddar Bay biscuit mix. This easy-to-make dish delivers all the flavors of a classic chicken casserole with a cheesy, golden biscuit crust that’s sure to please the whole family.

Ingredients

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 (11.36-oz) box Red Lobster 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

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, spreading it evenly.
3. Step 3: Spread the shredded chicken evenly over the melted butter, then top with the frozen mixed vegetables. No need to thaw the vegetables first.
4. Step 4: In a bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Pour this biscuit batter evenly over the chicken and vegetables. Do not stir.
5. Step 5: Using the same bowl, whisk together the cream of chicken soup and chicken broth until combined. Pour this mixture gently over the biscuit layer. Again, do not stir.
6. Step 6: Bake for 45–55 minutes until the top is golden brown and just slightly jiggly in the center.
7. Step 7: Let the cobbler rest for 10–15 minutes so the sauce thickens into a delicious savory gravy. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• Add shredded cheddar cheese on top before baking for an extra cheesy crust.
• Stir in garlic powder or paprika into the biscuit mix for a flavor boost.
• Skip the vegetables if you prefer, or substitute with mushrooms or extra chicken.
• For a gluten-free version, use a gluten-free biscuit mix and 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 use fresh vegetables. Just chop and precook them slightly before layering, as frozen veggies release moisture and cook during baking.

Is it possible to double this recipe?

Absolutely! Use a larger baking dish or divide into two pans, and adjust the baking time slightly to ensure the biscuit topping cooks through.

Cheddar Bay Chicken Cobbler Recipe

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★★★★★

4.4 from 121 reviews

This Cheddar Bay Chicken Cobbler is a comforting casserole featuring tender shredded chicken, mixed vegetables, and a flavorful Cheddar Bay biscuit topping. Baked to golden perfection, it offers a rich, creamy gravy layer made with cream of chicken soup and chicken broth, making it a hearty, all-in-one meal perfect for family dinners or cozy nights.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 45-55 minutes
• Total Time: 55-65 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken (rotisserie recommended)
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 (11.36-oz) box Red Lobster 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. Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Butter Base Layer: Pour the melted butter into the bottom of the prepared baking dish evenly. This adds flavor and helps brown the base.
3. Layer Chicken and Vegetables: Spread the shredded cooked chicken evenly over the layer of melted butter. Then, spread the frozen mixed vegetables on top—no need to thaw beforehand.
4. Make Biscuit Topping: In a bowl, whisk together the Cheddar Bay biscuit mix, the included seasoning packet, and the milk until you achieve a smooth batter. Pour this mixture evenly over the chicken and vegetables layer. Do not stir.
5. Prepare Gravy Layer: Using the same bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture gently over the biscuit layer. Again, do not stir to keep the layered structure intact.
6. Bake the Cobbler: Place the baking dish in the oven and bake for 45 to 55 minutes or until the top turns golden brown and is slightly jiggly in the center indicating the biscuits are cooked but still tender.
7. Rest and Serve: Remove from the oven and let the cobbler rest for 10 to 15 minutes so the sauce thickens into a rich, savory gravy. Garnish with fresh parsley if desired and serve warm.

Notes

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

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