Chicken Cobbler

No ratings yet

My chicken cobbler is an easy dump-and-go dinner with rotisserie chicken, vegetables and a cheesy, garlicky Cheddar Bay biscuit layer baked right in.

Prep Time15

Cook Time55

Resting Time10

Total Time1 20

Course: Dinner

Cuisine: American

Servings:

Calories: 441kcal

½ cup unsalted butter melted
3½-4 cups shredded rotisserie chicken (white and dark meat from 1 large chicken)
20 ounces (10-ounce bags) frozen mixed vegetables (corn, peas, and carrots)
11.36 ounces box Red Lobster Cheddar Bay Biscuit mix (and enclosed seasoning packet)
2 cups whole milk
2 cups chicken stock
10.5 ounces can cream of chicken soup
½ teaspoon seasoned salt (Lawry's brand)
½ teaspoon garlic powder
¼ teaspoon black pepper

Preheat oven to 350°F.
Add the melted butter to a 9x13 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 (10-ounce bags) frozen mixed vegetables
In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed seasoning packet, and whole milk just until combined.
11.36 ounces box 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 of cream of chicken soup, seasoned salt, garlic powder, and black pepper to 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 cream of chicken soup, ½ teaspoon seasoned salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
Bake the chicken cobbler for 55 to 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 to 15 minutes to allow the sauce to thicken slightly before serving.

Tips:

Do not stir the layers. Pour the biscuit batter and then the soup mixture over the top and leave them.
You do not need to thaw the vegetables before adding them to the baking dish. Swap the mix for peas and carrots or green beans and corn if your family prefers.
If you use low-sodium chicken stock, increase the seasoned salt to 1 to 1½ teaspoons.
You can cook and shred your own skinless, boneless chicken breasts, thighs, or a mix of both instead of rotisserie chicken.

Storage:

This chicken cobbler is best served freshly made and still warm. As it cools, the sauce continues to thicken.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

I do not suggest freezing it, because the biscuit layer does not hold up well after freezing and thawing.