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Easy Chicken Cobbler Casserole with Cheddar Biscuit Topping

Close-up of a serving of chicken cobbler showing shredded chicken filling and a golden, cheesy biscuit topping.
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Make this comforting chicken cobbler casserole using rotisserie chicken and a simple, cheesy biscuit topping for a fast family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup Red Lobster Biscuit Mix (or similar cheddar biscuit mix)
  • 1/3 cup cold water
  • 1/2 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish or small casserole dish.
  2. In a medium bowl, combine the shredded chicken, cream of chicken soup, milk, frozen vegetables, thyme, and pepper. Mix until everything is evenly coated.
  3. Pour the chicken mixture into your prepared casserole dish and spread it into an even layer.
  4. In a separate small bowl, prepare the biscuit topping according to the package directions, usually mixing the biscuit mix, water, and cheese (if using) until just combined. Do not overmix.
  5. Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture in the casserole dish. Leave small gaps between the dough mounds.
  6. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
  7. Let the cobbler cool for 5 minutes before you serve it.

Notes

  • For a homemade biscuit topping, combine 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup cold butter (cubed), 1 cup shredded cheddar cheese, and 3/4 cup milk. Mix dry ingredients, cut in the butter, stir in cheese and milk until just combined.
  • You can substitute cream of chicken soup with cream of mushroom soup for a slight flavor change.
  • This recipe freezes well before baking. Cover tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://kingscook.com/easy-chicken-cobbler-recipe/