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The Ultimate Easy Chicken Cobbler Casserole with Cheesy Cheddar Biscuit Topping

A close-up of a serving of creamy chicken cobbler topped with golden, cheesy biscuits.
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Create a comforting, family-friendly dinner with this easy chicken cobbler casserole. It combines shredded rotisserie chicken, mixed vegetables, and a creamy sauce, all crowned with a savory, cheesy biscuit topping reminiscent of Cheddar Bay biscuits. This one-pan wonder is ready in about an hour.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese (for filling)
  • 1 package (10 ounces) refrigerated biscuit dough (like Red Lobster biscuit mix or standard buttermilk biscuits)
  • 1/2 cup shredded sharp cheddar cheese (for topping)
  • 1/4 cup melted butter (for brushing biscuits)
  • 1 teaspoon garlic powder (for brushing biscuits)
  • 1/2 teaspoon dried parsley (for brushing biscuits)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of celery soup, chicken broth, frozen mixed vegetables, thyme, pepper, and garlic powder. Stir until all ingredients are evenly mixed.
  3. Fold in the 1 cup of shredded cheddar cheese intended for the filling.
  4. Pour the chicken mixture into the prepared baking dish and spread it into an even layer.
  5. Open the refrigerated biscuit dough. Cut each biscuit in half horizontally to create thinner tops and bottoms, or simply place the whole biscuits on top, spaced slightly apart. Arrange the biscuit pieces over the chicken filling.
  6. In a small bowl, whisk together the melted butter, 1 teaspoon garlic powder, and parsley. Brush this mixture generously over the tops of the biscuits.
  7. Bake for 25 to 30 minutes, or until the filling is bubbly and the biscuits are golden brown.
  8. Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the hot biscuits. Return to the oven for 3 to 5 minutes, just until the cheese melts.
  9. Let the chicken cobbler rest for 5 minutes before you serve it hot.

Notes

  • For a true Cheddar Bay flavor, use a biscuit mix that includes dried parsley and cheese powder, or add a pinch of those seasonings to your butter wash.
  • If you prefer a richer sauce, substitute one can of soup with a can of cream of mushroom soup.
  • This dish freezes well; assemble the casserole completely (without baking), cover tightly, and freeze for up to three months. Thaw overnight before baking as directed.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-chicken-cobbler/