Chicken Cobbler

5 from 5 votes

Chicken Cobbler is a complete, one dish dinner, prepared like a dump and go casserole. Simple to make with delicious savory shortcuts.

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: American

Servings: servings

Calories: 412kcal

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

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 (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.

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.

Tips:

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.