Cheddar Bay Chicken Cobbler Recipe

Introduction

Cheddar Bay Chicken Cobbler is a comforting and hearty casserole that combines tender shredded chicken, mixed vegetables, and a savory Cheddar Bay biscuit topping. It’s an easy, satisfying meal perfect for busy weeknights or cozy family dinners.

Ingredients

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 (11.36-oz) box Cheddar Bay Biscuit Mix (including 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 nonstick 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. There’s no need to thaw the veggies first.
4. Step 4: In a bowl, whisk together the Cheddar Bay biscuit mix, the seasoning packet, and milk until smooth. Gently pour this mixture evenly over the chicken and vegetables. Do not stir.
5. Step 5: Using the same bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture carefully over the biscuit layer without stirring.
6. Step 6: Bake the cobbler for 45–55 minutes, until the top is golden brown and slightly jiggly in the center.
7. Step 7: Let the casserole rest for 10–15 minutes to allow the sauce to thicken into a rich gravy. Garnish with fresh 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.
• If you prefer, skip the vegetables and add extra chicken or mushrooms instead.
• For a gluten-free version, use gluten-free biscuit mix and certified gluten-free cream of chicken soup.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool the casserole completely, cover tightly, and freeze for up to 4 months. Thaw overnight in the fridge before reheating. Reheat in a 350°F oven until warmed through, or microwave individual portions for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can substitute fresh vegetables; just lightly cook or steam them before layering in the casserole so they cook evenly with the other ingredients.

What if I don’t have Cheddar Bay biscuit mix?

You can use any savory biscuit mix or even a basic biscuit dough, but adding extra seasonings like garlic powder, paprika, and cheese will help mimic the signature Cheddar Bay flavor.

Cheddar Bay Chicken Cobbler Recipe

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★★★★★

4.5 from 97 reviews

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

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Description

Cheddar Bay Chicken Cobbler is a hearty, comforting casserole featuring tender shredded chicken and mixed vegetables layered beneath a savory Cheddar Bay biscuit topping. This easy-to-make dish combines creamy chicken soup and chicken broth to create a rich gravy, baked to golden perfection for a family-friendly meal that’s perfect any night of the week.

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Ingredients

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Base

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

Sauce

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

Optional Garnish

• Fresh parsley, chopped

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Instructions

1. Preheat and prepare pan: Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
2. Layer butter and chicken: Pour the melted butter evenly into the bottom of the prepared baking dish. Then spread the shredded cooked chicken over the melted butter in an even layer.
3. Add the vegetables: Scatter the frozen mixed vegetables evenly on top of the shredded chicken. There is no need to thaw the vegetables beforehand.
4. Make biscuit topping: In a mixing bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until you get a smooth batter with no lumps.
5. Pour biscuit batter: Gently pour the biscuit batter evenly over the chicken and vegetable layers. Do not stir; this allows the layers to cook properly.
6. Prepare and add sauce: Using the same bowl, whisk together the unsalted cream of chicken soup and chicken broth until combined. Pour this mixture evenly over the biscuit layer. Do not stir again.
7. Bake the cobbler: Place the baking dish in the preheated oven. Bake for 45 to 55 minutes until the top is golden brown and slightly jiggly in the center.
8. Rest and serve: Remove from the oven and let the cobbler rest for 10 to 15 minutes. This allows the sauce to thicken into a rich, savory gravy. Garnish with fresh chopped parsley if desired, then serve warm.

Notes

• Add shredded cheddar cheese on top of the biscuit batter before baking for a cheesy crust.
• Enhance the biscuit flavor by stirring in garlic powder or paprika into the biscuit mix.
• Omit vegetables to use extra chicken or add mushrooms instead if preferred.
• For a gluten-free version, substitute with gluten-free biscuit mix and certified gluten-free cream of chicken soup.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze tightly covered for up to 4 months.
• Reheat leftovers in the oven at 350°F until warmed through, or microwave individual portions for convenience.

• Prep Time: 10 minutes
• Cook Time: 45–55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Cheddar Bay Chicken Cobbler, chicken casserole, comfort food, baked chicken casserole, biscuit topping, One-dish meal, easy dinner, family-friendly recipe