Chicken Cobbler is a complete, one dish dinner, prepared like a dump and go casserole. Simple to make with delicious savory shortcuts.
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We’re raving about this viral Chicken Cobbler recipe that’s seen millions of views. Read on to find out how you can make this TikTok famous comfort food meal in minutes using a shredded rotisserie chicken and Cheddar Bay Biscuit mix hack.
Chicken Cobbler Casserole
Our take on the viral TikTok Chicken Cobbler recipe is a cross between my chicken pot pie casserole and my turkey biscuit stew, turned into an easy, delicious dump-and-go dinner where different layers cook in one pan. (watch the chicken cobbler TikTok video here: @yourbarefootneighbor)
There is so much to love about this layered red lobster chicken casserole recipe: the creamy sauce coats the chicken and veggies as it cooks, while the biscuit topping bakes up light and fluffy with the perfect consistency for soaking up the soup and seasonings below.
This easy chicken cobbler recipe with cheddar bay biscuits may not be your classic fruit-filled dessert, but it bakes up just as rich, buttery, and soft as its sweet cousin and is served savory-style instead.
What Is A Chicken Cobbler
A chicken cobbler takes the traditional fruit-based dessert and gives it a savory twist. It’s baked with some kind of bread-like topping but no bottom. Some are topped with a batter that bakes up like a cake, while others are topped with biscuit dough or pie dough.
Why We Love Chicken Cobbler Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Requires only one bowl and one baking dish so clean up is a breeze!
- Hearty, homemade complete meal that’s packed with protein, veggies, and carbs.
- Fuss-free, fool-proof way to cook a cobbler.
- Family-friendly one-dish dinner that’s picky eater approved.
Chicken Cobbler Ingredients
- Unsalted butter – If you only have salted butter use less of the seasoning salt.
- Shredded rotisserie chicken (white and dark meat from 1 large chicken)
- Frozen mixed vegetables (corn, peas, and carrots)
- Red Lobster Cheddar Bay Biscuit mix (plus enclosed seasoning packet). If you cannot find this at the store, you can use Bisquick.
- Whole milk – I recommend sticking with whole milk, it adds richness and creaminess to the filling,
- Chicken stock or chicken broth: You can use regular salted chicken broth or reduced-sodium chicken broth.
- Cream of chicken soup
- Seasoned salt: I used Lowry’s brand but feel free to use your favorite.
- Garlic powder
- Black pepper
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Poultry: Part of the ease of this recipe is using a store-bought rotisserie chicken. However, you can certainly cook your own skinless, boneless chicken breast or chicken thighs, or use a combination of both and shred it for this recipe. Leftover turkey after Thanksgiving or Christmas will also work well!
- Vary The Veggies: You can customize the frozen vegetables in this recipe if you do not like all the vegetables found in the mixed vegetable bags. Feel free to use just peas & carrots or a green beans and corn combination, to name a few.
- Swap The Soup: You can substitute the cream of chicken soup for cream of celery or cream of mushroom soup, although they will change the flavor slightly.
How to Make Chicken Cobbler
- Begin With The Base: Coat the bottom of the baking dish with melted butter. Spread the shredded chicken over the butter and then pour the veggies over chicken to cover.
- Make The Biscuit Mixture: Whisk together the biscuit mix, season packet, and milk. Pour the mixture over the vegetables, being careful not to mix the layers.
- Make The Soup Mixture: Whisk together the chicken stock, cream of chicken soup, seasoned salt, garlic powder, and pepper. Pour the soup mixture over the biscuit mixture.
Pro Tip: Be careful not to stir the two mixtures together. - Bake: Bake at 350 degrees Fahrenheit for 55-60 minutes or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.
- Serve: Rest on the counter until the sauce has thickened. Serve and enjoy!
Tips For Making Chicken Cobbler
- You do not need to thaw the vegetables before adding them to the baking dish.
- If you are using low-sodium chicken stock, you will need to increase the amount of seasoned salt in the recipe to 1-1½ teaspoons.
- You can sprinkle some shredded cheddar cheese and fresh chopped parsley (or your other favorite herbs) over the top of your cobbler if you prefer a bit of color.
- This chicken cobbler is best when served freshly made and still warm. As the cobbler cools, the sauce will continue to thicken.
How to Store Chicken Cobbler
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To Freeze: I do not suggest freezing this chicken cobbler as the texture of the biscuit layer does not hold up well after freezing and thawing.
- To Reheat: Reheat in the microwave or oven until heated through.
More Easy Casserole Recipes
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Chicken Cobbler
Serves — 8
Chicken Cobbler is a complete, one dish dinner, prepared like a dump and go casserole. Simple to make with delicious savory shortcuts.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Ingredients
- ½ cup unsalted butter melted
- 3½-4 cups shredded rotisserie chicken white and dark meat from 1 large chicken
- 20 ounces (2 10-ounce) bags of frozen mixed vegetables (corn, peas, and carrots)
- 11.36 ounces box of Red Lobster Cheddar Bay Biscuit mix and enclosed seasoning packet
- 2 cups whole milk
- 2 cups chicken stock
- 10.5 ounces can of cream of chicken soup
- ½ teaspoon seasoned salt Lowry’s brand
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Add the melted butter to a 9×13 baking dish and swirl around until the butter coats the entire bottom of the dish.½ cup unsalted butter
- Spread the shredded rotisserie chicken evenly over the butter in the baking dish.3½-4 cups shredded rotisserie chicken
- Top the shredded chicken with the frozen mixed vegetables in an even layer.20 ounces (2 10-ounce) bags of frozen mixed vegetables
- In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed season packet, and whole milk just until combined.11.36 ounces box of Red Lobster Cheddar Bay Biscuit mix, 2 cups whole milk
- Pour the biscuit mixture over the entire layer of frozen mixed vegetables, being careful not to mix the layers.
- Add the chicken stock, can cream of chicken soup, seasoned salt, garlic powder, and black pepper in the same bowl used to mix the biscuit mix. Whisk until fully combined, and no lumps of cream of chicken soup remain. Carefully pour the soup mixture over the biscuit mixture, being sure not to stir the two mixtures together.2 cups chicken stock, 10.5 ounces can of cream of chicken soup, ½ teaspoon seasoned salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Bake the chicken cobbler for 55-60 minutes or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.
- Allow the chicken cobbler to rest on the counter for 10-15 minutes to allow the sauce to thicken slightly before serving.
Jenn’s Notes
Storage:
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To Freeze: I do not suggest freezing this chicken cobbler as the texture of the biscuit layer does not hold up well after freezing and thawing.
- To Reheat: Reheat in the microwave or oven until heated through.
- You do not need to thaw the vegetables before adding them to the baking dish.
- If you are using low-sodium chicken stock, you will need to increase the amount of seasoned salt in the recipe to 1-1½ teaspoons.
- You can sprinkle some shredded cheddar cheese and fresh chopped parsley (or your other favorite herbs) over the top of your cobbler if you prefer a bit of color.
- This chicken cobbler is best when served freshly made and still warm. As the cobbler cools, the sauce will continue to thicken.
Nutrition Info
Calories: 412kcal | Carbohydrates: 43g | Protein: 10g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 1064mg | Potassium: 395mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4124IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 2mg
I don’t have the biscuit mix what can I substitute with, Bisquick?