This Chicken Cobbler Casserole went viral on TikTok for a reason! Easy to make, super delicious, and loaded with hearty and savory ingredients, this is the ultimate comfort food.
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With tender chicken, healthy veggies, and a golden brown biscuit crust, this chicken casserole is a guaranteed favorite. As seen on TikTok, this fantastic main course is easy to make and would be perfect for Sunday dinner!
Why this Recipe Works
This dish features common, classic ingredients with the addition of a Red Lobster biscuit topping to create a fantastically savory cobbler. With just a few seasonings for extra flavor, it's so easy to put together!
- Rotisserie chicken: You can also use leftover shredded chicken, or bake a couple of chicken breasts and shred them using forks.
- Frozen peas and carrots: Using a frozen bag of veggies is super convenient and cuts down on prep time!
- Cream of chicken soup: For a rich and creamy casserole base.
- Chicken broth: Low sodium
- Seasonings: I use garlic powder, onion powder, and black pepper to add the perfect amount of savory flavor.
- Cheddar bay biscuit mix: You can also use a regular biscuit mix, but the Red Lobster cheddar bay biscuit mix is the secret ingredient that makes this casserole so delicious!
- Whole milk
- Cheddar cheese: Freshly shredded
- Fresh parsley
How to Make this Chicken Cobbler Casserole
- Step 1: Add melted butter to an oven-safe skillet or 9x13 casserole dish. Add the chicken on top, but don't stir it together.
- Step 2: Pour the frozen veggies on top of the chicken. Again, don't stir!
- Step 3: In a separate medium bowl or large measuring cup, whisk together cream of chicken soup and chicken stock.
- Step 4: Pour over the vegetable layer. No need to mix.
- Step 5: In another mixing bowl, combine biscuit mix with milk and cheddar cheese. Leave out the seasoning packet.
- Step 6: Pour the prepared biscuit mix over the chicken broth mixture in an even layer, then bake. While the casserole bakes, combine the remaining butter with the seasoning packet and brush it over top of the casserole once it's finished baking.
- If you find the top layer is browning too quickly, use some aluminum foil to create a tent over the top of the casserole.
- Other frozen vegetables can be added for extra nutrition. Corn is a great option!
- Top the chicken casserole with fresh chopped parsley, an additional sprinkle of cheese, or a dusting of the same seasonings.
- Be sure not to mix any of the ingredients as you assemble your cobbler casserole! It's very important to create those layers--everything will cook together just fine in the oven.
- Allow leftovers to cool, then transfer to an airtight container and keep in the fridge for 3 to 4 days. You can also freeze your cobbler for up to 3 months.
- Reheat leftover chicken cobbler by popping a piece in the microwave, or baking the cobbler in the oven again until heated through.
If you're worried about the biscuit layer getting dried out or overcooking, you can use some aluminum foil to cover the top. Otherwise, you can bake uncovered!
Once the biscuit layer is fully cooked and the casserole is bubbling and hot all the way through, your casserole is good to go!
Chicken Cobbler Casserole
- 6 tablespoons melted butter divided
- 4 cups rotisserie chicken
- 12 ounce bag of frozen peas and carrots
- 10.5 ounce can of cream of chicken soup low sodium
- 1 1/2 cups chicken broth low sodium
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 11 ounce box Cheddar Bay Biscuit Mix set aside the seasoning mix
- 2 cups whole milk
- 1/2 cup cheddar cheese shredded
- 2 tablespoons Fresh chopped parsley
- Preheat the oven to 350 degrees
- Add 4 tablespoons of melted butter to a 9x13 baking dish or 12 inch oven safe skillet and spread it around.
- Add in the cooked diced chicken on top of the butter but do not stir!
- Sprinkle a layer of frozen vegetables on top of the chicken. No stirring!
- In a medium bowl whisk together the cream of chicken soup and chicken stock, garlic, and onion powder until combined.
- Pour this over the frozen vegetables and do not stir.
- In the same bowl add the biscuit mix (except the seasoning packet) with the milk and shredded cheese and mix until combined. Pour it over the casserole and again do not mix!
- Bake uncovered for 50-55 minutes until golden brown and bubble on top.
- In a small bowl add the remaining 2 tablespoons melted butter with the seasoning packet and fresh parsley until combined.
- When the casserole is done remove it from the oven and brush the butter mixture over the top.
- Allow the casserole to cool and thicken up for 5-10 minutes then serve!
- Add salt to taste! if needed