Cheddar Bay Chicken Cobbler Recipe

Introduction

Cheddar Bay Chicken Cobbler is a comforting, savory casserole that combines tender shredded chicken, mixed vegetables, and a rich cheddar biscuit topping. It bakes into a golden, bubbly dish perfect for an easy weeknight dinner or feeding a crowd.

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 cooking spray.
2. Step 2: Pour the melted butter into the bottom of the prepared baking dish.
3. Step 3: Spread the shredded chicken evenly over the melted butter, then top with the frozen mixed vegetables. No need to thaw the veggies.
4. Step 4: In a bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Pour this mixture evenly over the chicken and vegetables without stirring.
5. Step 5: Using the same bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture gently over the biscuit layer, again without stirring.
6. Step 6: Bake for 45–55 minutes, or until the top is golden brown and just slightly jiggly in the center.
7. Step 7: Let the casserole rest for 10–15 minutes to allow the sauce to thicken into a savory gravy. Garnish with parsley if desired and serve warm.

Tips & Variations

• Add shredded cheddar cheese on top before baking for a cheesy crust.
• Stir in garlic powder or paprika to the biscuit mix for extra flavor.
• Skip the vegetables if you prefer—add more chicken or sliced mushrooms instead.
• 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. For longer storage, cool the casserole completely, then 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 servings.

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, but cooking times may vary slightly. Be sure to chop them small and consider lightly steaming harder vegetables like carrots before assembling.

Is rotisserie chicken the best option?

Rotisserie chicken is convenient and flavorful, but any cooked, shredded chicken works well in this recipe, including leftovers or homemade chicken.

Cheddar Bay Chicken Cobbler Recipe

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★★★★★

4.6 from 66 reviews

• Author: Olivia
• Total Time: 55–65 minutes
• Yield: 6 servings 1x

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Description

Cheddar Bay Chicken Cobbler is a comforting baked casserole featuring shredded chicken, mixed vegetables, and a creamy chicken broth gravy topped with a golden Cheddar Bay biscuit crust. This hearty dish combines easy-to-use ingredients like rotisserie chicken, frozen veggies, and a biscuit mix to create a delicious, satisfying meal perfect for family dinners.

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Ingredients

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Base

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken
• 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 (includes seasoning packet)
• 2 cups milk

Gravy

• 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
• 2 cups chicken broth

Garnish

• Fresh parsley (optional)

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Instructions

1. Preheat and Prep: Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Layer Butter and Chicken: Pour the melted butter into the bottom of the prepared baking dish, spreading it evenly. Then, spread the shredded cooked chicken evenly on top of the butter layer.
3. Add Vegetables: Top the shredded chicken with the frozen mixed vegetables. There’s no need to thaw them first as they will cook in the oven.
4. Prepare Biscuit Topping: In a bowl, whisk together the Cheddar Bay biscuit mix, the included seasoning packet, and the milk until smooth to form the biscuit batter. Gently pour this mixture evenly over the chicken and vegetable layers. Do not stir; let it sit on top.
5. Make Gravy: Using the same bowl, whisk together the cream of chicken soup and chicken broth until well combined. Pour this mixture carefully over the biscuit layer, ensuring it covers evenly without stirring.
6. Bake: Place the baking dish in the oven and bake for 45–55 minutes. The top should turn golden brown and be just slightly jiggly in the center when done.
7. Rest and Serve: Remove from oven and let the dish rest for 10–15 minutes to allow the gravy sauce to thicken. Garnish with fresh parsley if desired and serve warm.

Notes

• Add shredded cheddar cheese on top before baking for an extra cheesy crust.
• Incorporate garlic powder or paprika into the biscuit mix for additional flavor.
• For a veggie-free version, increase the chicken quantity or add mushrooms instead of vegetables.
• To make gluten-free, substitute the biscuit mix and cream of chicken soup with certified gluten-free alternatives.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze 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, casserole, baked chicken dish, comfort food, Cheddar Bay biscuit mix, shredded chicken recipe, easy chicken dinner