Chicken Cobbler

This creamy chicken cobbler recipe is an easy casserole that's perfect for any day when you need a big plate of comfort food. Top tender, juicy chicken and veggies in a creamy sauce with the famous Red Lobster Cheddar Bay biscuit mix, making a golden, cheesy topping that's oh-so-delicious.

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 5

Cook Time 45

Resting Time 10

Total Time 1

Servings

Calories 416kcal

Author Marye Audet-White

Ingredients

½ cup butter melted
3 cups cooked shredded chicken
12 ounces frozen peas and carrots
1 cup frozen diced onions
1 teaspoon poultry seasoning
Salt and pepper
2 cups Red Lobster Cheddar Bay biscuit mix for copycat see notes*
2 cups milk
2 cups chicken stock
10.5 ounces cream of chicken soup
fresh parsley chopped for garnish

Instructions

Heat oven to 350°F.
Spray a 13x9-inch pan with no-stick cooking spray.
Pour the melted butter in the pan.
Layer the chicken in the bottom of the pan.
Top with the vegetables.
Season with the salt, pepper, and poultry seasoning.
Mix together the milk, biscuit mix, and seasoning packet that comes with the mix.**
Pour the biscuit mix mixture over the chicken and vegetables but don't mix.
In a medium mixing bowl whisk together the stock and soup.
Pour over the top but don't mix.
Bake for 45-50 minutes. It will look runny.
Let stand 10 minutes.
Garnish with parsley and serve.

Notes

Copycat Cheddar Bay Biscuit Mix

Add 1 ½ teaspoons Old Bay seasoning and a pinch of black pepper per cup of regular biscuit mix (or per cup of flour in any regular biscuit recipe). Stir in ½ cup of grated cheddar cheese per cup of biscuit mix/flour.

Storage:

Tightly cover the casserole dish with plastic wrap or store leftovers in an airtight container in the fridge for up to three days.

Zap leftovers in the microwave to warm them quickly. You can also heat ‘em up in a 350-degree oven or air fryer for 20-25 minutes. Be sure to cover the baking dish with aluminum foil.

Freeze leftover chicken cobbler in an airtight container for up to three months.

To enjoy, thaw the frozen chicken cobbler in the fridge overnight before reheating.

Tips:

- Be sure to follow instructions NOT to stir!
- Spray your 9-by-13-inch pan with non-stick cooking spray before adding the melted butter so it doesn’t burn on the bottom while baking.

- It’s important to use fully cooked chicken in this recipe. Raw chicken won’t cook through in the time it takes the rest of the casserole to bake.

- Don’t have poultry seasoning mix? Make your own with my easy copycat Popeye seasoning salt recipe!

- If your chicken cobbler is golden brown around the edges but still looks a bit runny when you take it out of the oven, don’t panic! The cobbler topping firms up while it sits but still keeps a gravy-like consistency.

Nutrition