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.
Servings: 6 servings
Calories: 417Kcal
Ingredients
- ½ stick Butter ¼ cup
- 4 Cups Chicken cooked and cubed chicken (rotisserie chicken works well - Turkey leftovers does too)
- 1 12 oz frozen mixed veggies I used carrots, corn, green beans, and peas. Use your favorites.
- 2 Cans cream of chicken soup you may substitute 1 (or 2) can(s) cream of mushroom if preferred
- ½ Cup Chicken Broth
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- Salt and Pepper to taste.
Cheddar Bay Biscuit Topping for this recipe
- 1 Box Red Lobster Cheddar Bay Biscuit Mix
- 2 Cups Milk I used 2%
- Seasoning packet from box
Instructions
- 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.
- Remove the baking dish from the oven and carefully tilt it so the melted butter coats the bottom.
- Spread the cubed chicken evenly over the melted butter.
- Scatter the frozen vegetables evenly over the chicken.
- In a medium bowl, mix together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper.
- Pour the soup mixture evenly over the chicken and vegetables.Gently spread the mixture across the surface. Do not stir.
- In a separate bowl, prepare the Cheddar Bay biscuit topping using the biscuit mix, 2 cups 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.
- Carefully pour the biscuit mixture over the casserole. Gently spread it across the top without stirring into the layers below.
- Bake uncovered for 45–50 minutes, or until the biscuit topping is cooked through and lightly golden on top.Let the casserole rest for 5–10 minutes before serving so the sauce thickens slightly.
Notes
Layer ingredients and do not stir.
Add frozen vegetables straight from the freezer.
Two cans of soup plus ½ cup broth keep the filling creamy.
Cover loosely with foil if the top browns too quickly.
Rest 10 minutes before serving so the filling thickens.
Nutrition (estimate)
Serving: 1serving | Calories: 417Kcal | Carbohydrates: 25g | Protein: 28g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 1267mg | Potassium: 590mg | Fiber: 1g | Sugar: 7g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg