Chicken Cobbler Casserole Recipe

This comforting chicken cobbler casserole combines tender shredded chicken, mixed vegetables, cheddar cheese, creamy broth, and a fluffy Cheddar Bay biscuit topping. It delivers all the cozy flavors of chicken pot pie with a simpler preparation method, making it ideal for family dinners, meal prep, potlucks, and busy weeknights.

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Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 525kcal

Author: Abby Pinkmann

Cost: $8

Equipment

9x13-inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Oven

Ingredients

4 cups cooked shredded chicken
12 oz frozen mixed vegetables
1 cup shredded cheddar cheese
1/2 cup butter, melted
2 cups chicken broth
1 can cream of chicken soup
1 package Cheddar Bay biscuit mix
2 cups milk
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

Instructions

Preheat the oven to 375°F. Pour the melted butter into a 9x13-inch baking dish.
Spread the shredded chicken evenly over the butter. Do not stir.
Scatter the mixed vegetables evenly over the chicken. Keep the layers separate.
Sprinkle the shredded cheddar cheese evenly over the vegetables.
Whisk together the Cheddar Bay biscuit mix, milk, garlic powder, onion powder, and black pepper. Pour evenly over the casserole. Do not stir.
Whisk together the chicken broth and cream of chicken soup. Slowly pour the mixture over the casserole. Do not stir.
Bake for 50 to 60 minutes until the topping is golden brown and the filling bubbles around the edges.
Allow the casserole to rest for 10 minutes before serving.

Notes

Do not stir the layers after assembling, as the layering process creates the signature cobbler texture during baking. Rotisserie chicken works especially well and saves time. Allow the casserole to rest for 10 minutes before serving. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition