Chicken Cobbler Recipe

Chicken Cobbler is a true comfort classic—think creamy, savory filling, tender biscuit topping, and a whole lot of cozy flavor in every bite. This fuss-free, crowd-pleasing dish layers juicy rotisserie chicken, vibrant veggies, and that famous Red Lobster Cheddar Bay Biscuit mix in one bubbling casserole that’s so satisfying, you’ll want seconds (and maybe thirds!).

Ingredients You’ll Need

This Chicken Cobbler may look (and taste!) fancy, but the ingredient list keeps things refreshingly simple. Each element brings flavor, creaminess, or that perfect biscuit bite—so don’t skip what makes it special!

• Butter (1/2 cup, melted): Coats the baking dish and starts every bite with buttery goodness.
• Rotisserie Chicken (4 cups, shredded): Juicy, flavorful, and wonderfully convenient. A game-changer for fast prep!
• Frozen Mixed Vegetables (one 12-oz bag): These add color, texture, and a sweet snap—no chopping required.
• Red Lobster Cheddar Bay Biscuit Mix (1 pack, 11.36 oz): The not-so-secret star! Buttery, cheesy, and savory all in one swoop.
• Whole Milk (2 cups): Creates a rich, fluffy top crust and helps the biscuit dough stay tender.
• Cream of Chicken Soup (10.5 oz can): Adds ultra-creaminess and plenty of savory depth to the sauce.
• Low-Sodium Chicken Broth (2 cups): Keeps the filling luscious without being overly salty.
• Black Pepper (⅛ tsp.): A hint of spice to balance out the richness.
• Better Than Bouillon Roasted Chicken Base (2 tsp.): Boosts every bite with deep, roasted chicken flavor.
• Fresh Chopped Parsley (2 tbsp., optional): For a burst of color and a garden-fresh finish.

Variations

The beauty of Chicken Cobbler is that you can absolutely make it your own! With a quick swap or two, it suits your family’s taste buds, dietary needs, or whatever you already have waiting in the fridge.

• Turkey Cobbler: Swap in shredded leftover turkey for the chicken—holiday magic in casserole form!
• Vegetarian Version: Double up on mixed veggies and use plant-based chick’n strips, plus vegetable broth and vegetarian cream soup.
• Add-Ins Galore: Toss in a handful of shredded sharp cheddar or some cooked mushrooms for extra richness and savory flavor.
• Gluten-Free Cobbler: Use a gluten-free biscuit mix and check your other labels to keep things celiac-friendly without losing comfort.

How to Make Chicken Cobbler

Step 1: Prep the Dish & Add the Chicken

First, preheat your oven to 375°F to ensure even baking. Melt your butter—either in the microwave or a small saucepan—and pour it straight into the bottom of a 9×13-inch baking dish. Swirl it to coat the pan, then scatter all the shredded rotisserie chicken evenly over the melted butter for a flavorful, juicy base.

Step 2: Layer on the Veggies

Sprinkle the frozen mixed vegetables right over the chicken, spreading them out so they’re evenly distributed. There’s no need to thaw—they’ll cook up perfectly in the oven and add colorful, sweet pops to every forkful. Resist the urge to stir; the layers matter for that magic cobbler texture!

Step 3: Mix and Pour the Biscuit Batter

In a medium bowl, whisk together the Cheddar Bay Biscuit mix (plus the included seasoning packet) and whole milk until no dry spots remain. Carefully pour this batter all over the chicken and veggie layers, smoothing it to cover without mixing. This will bake into a golden, cheesy crown on top!

Step 4: Make the Savory Sauce

Whisk together the cream of chicken soup, chicken broth, black pepper, and Better Than Bouillon chicken base in a bowl. Make sure the bouillon dissolves fully for maximum flavor payoff. Slowly pour this sauce over the biscuit layer—again, don’t stir! The layers will mingle as they bake and turn perfectly cobbler-like.

Step 5: Bake and Rest

Pop the casserole—uncovered!—into your preheated oven and bake for 55–65 minutes, or until the biscuit topping is beautifully browned and the edges look set. It may seem a bit runny in the center just out of the oven, but don’t worry: let it rest for 10–15 minutes, and the sauce will thicken up to creamy, cobbler perfection.

Step 6: Garnish and Serve

If you like, sprinkle fresh chopped parsley over the finished Chicken Cobbler to add a pop of color and a little herbal lift. Dish up big spoonfuls and dig right into that golden biscuit lid and velvety filling underneath.

How to Serve Chicken Cobbler

Garnishes

A sprinkle of fresh chopped parsley makes this dish look restaurant-worthy and adds a hint of brightness to all that creamy richness. If you want to go a step further, a little grated parmesan or cracked black pepper over each serving looks extra irresistible.

Side Dishes

Chicken Cobbler is hearty enough to shine on its own, but it’s heavenly next to a crisp green salad, tangy coleslaw, or roasted asparagus. A simple fruit salad is another fresh counterpoint to all that savory goodness.

Creative Ways to Present

For special gatherings, try serving Chicken Cobbler in mini casserole dishes or ramekins—guests will love the coziness of individual portions. For potlucks, bake it in a deep disposable pan for easy transport and effortless serving.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Cobbler keeps well in the fridge for up to four days. Once cool, simply cover the baking dish with foil or transfer to airtight containers—perfect for quick lunches or cozy next-day dinners!

Freezing

You can freeze Chicken Cobbler after baking—let it cool, portion it out (if you like), and seal it tightly. It’ll keep for up to three months. Thaw it overnight in the fridge before reheating for best results.

Reheating

To reheat, cover and bake at 350°F until warmed through, or microwave individual servings for a couple of minutes. Add a splash of broth or milk if it looks dry, and you’ll bring back all that saucy cobbler goodness.

FAQs

Final Thoughts

If you’re craving a dish that brings warmth, nostalgia, and downright deliciousness to the table, Chicken Cobbler is it. I hope this becomes a go-to in your home—because once you try that golden biscuit crust and creamy filling, you’ll want it on repeat. Happy comfort food baking, friend!

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