Description
This viral chicken cobbler is a family favorite and so quick to make! You can get creative with seasonings and make it your own!
Ingredients
Scale
- 1/2 cup butter, melted
- 4 cups cooked chicken (I like to use rotisserie for ease)
- 1 (14- ounce)bag frozen mixed vegetables
- 1 (11.4- ounce) box Cheddar Bay Biscuit mix
- 2 cups milk
- 1 cup chicken broth *see note
- 1 (10.5- ounce) can cream of chicken soup
- optional seasonings I like to add to the biscuit mix: 1 teaspoon garlic powder, 1 teaspoon dried thyme
- optional cheese layer: 1 1/2 cups grated cheddar cheese on top of the vegetable layer.
Instructions
- Preheat your oven to 375°F.
- Pour the melted butter in the bottom of a 9×13 baking dish.
- Layer the chicken on top of the butter. Then evenly layer the frozen vegetables on top of the chicken.
- In a large bowl whisk together the biscuit mix (with the seasoning packet) and the milk until mostly smooth. Some small lumps are fine. Pour this mixture on top of the vegetables.
- In the same bowl whisk together the chicken broth and the cream of chicken soup. Pour this mixture on top of the biscuit mixture.
- Bake for 1 hour until golden brown and the center is almost set, but still a little loose. If you over-bake this you won’t be left with a lot of “gravy”, but it will still be good.
- Allow the dish to cool for 10 – 15 minutes before serving.
Notes
* I have seen this recipe using up to 2 cups of broth, but I prefer a more biscuit-style casserole instead of a looser casserole with more “gravy”.
If you cant find the Red Lobster biscuit mix you can use Bisquick and seasoning it yourself with some salt, pepper, garlic powder, a little Old Bay or seasoned salt
Store airtight in the refrigerator for up to 3 days.
