Easy Chicken Cobbler Recipe with Cheddar Bay Biscuit Topping

This chicken dump casserole is the kind of recipe that earns a permanent spot in your dinner rotation. Everything goes into one baking dish, there is no pre-cooking required (if using rotisserie chicken), and the Cheddar Bay biscuit topping turns a simple casserole into something everyone gets excited about.

It is warm, filling, and familiar, without being boring. Even better, it uses cooked chicken and frozen vegetables, so it is dependable and beginner-friendly. If you like easy casseroles like my baked ziti with sausage or a simple ham and casserole, this one fits right in.

Why I Love This Recipe

This chicken dump casserole uses cooked chicken, and I usually used rotisserie chicken or even leftover turkey.

Frozen mixed vegetables make this an easy, all-in-one dinner without extra prep or chopping. Choose your favorite veggie mixture!

The Cheddar Bay biscuit topping adds flavor and texture without requiring biscuit shaping or rolling.

Everything bakes in one dish, making cleanup quick and painless.

It is flexible and forgiving, which makes it ideal for busy weeknights or casual family dinners.

Ingredients

Casserole

4 cups cooked and cubed chicken (rotisserie chicken works well)
1 (12 oz) bag frozen mixed vegetables (carrots, corn, green beans, and peas)
2 cans (10.5 oz each) cream of chicken soup (you may substitute 1 can cream of mushroom if preferred)
½ cup chicken broth
1 teaspoon Garlic powder, to taste
½ teaspoon Onion powder, to taste
Salt, to taste
Black pepper, to taste
½ stick butter

Cheddar Bay Biscuit Topping for this recipe

1 box Red Lobster Cheddar Bay Biscuit Mix
2 cups milk (I used 2%)
Seasoning packet from the box

Instructions

Step 1
Preheat the oven to 375°F.
Place a 9 x 13-inch baking dish in the oven with ½ stick of butter and allow it to melt completely.

Step 2
Remove the baking dish from the oven and carefully tilt it so the melted butter coats the bottom.

Step 3
Spread the cubed chicken evenly over the melted butter.

Step 4
Scatter the frozen vegetables evenly over the chicken.

Step 5
In a medium bowl, mix together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper.

Step 6
Pour the soup mixture evenly over the chicken and vegetables.
Gently spread the mixture across the surface. Do not stir.

Step 7
In a separate bowl, prepare the Cheddar Bay biscuit topping using the biscuit mix, 1 cup milk, and the seasoning packet included in the box. Stir just until combined. It's OK if it's a little lumpy (see image below). Do NOT follow the instructions on the back of the box.

Step 8
Carefully pour the biscuit mixture over the casserole. Gently spread it across the top without stirring into the layers below.

Step 9
Bake uncovered for 45–50 minutes, or until the biscuit topping is cooked through and lightly golden on top.

Step 10
Let the casserole rest for 5–10 minutes before serving so the sauce thickens slightly.

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Helpful Hints

Use cooked chicken to ensure even results and reduce overall bake time. Rotisserie chicken works especially well.
Do not thaw the frozen vegetables before using them. They release moisture as the casserole bakes.

Avoid stirring the layers. Keeping them separate helps the biscuit topping bake properly.

If the top browns too quickly, loosely tent with foil during the last 10 minutes of baking.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat individual portions in the microwave until heated through.

For best texture, reheat larger portions in the oven at 325°F, covered loosely with foil.

Other One Dish Meals

Frequently Asked Questions