Chicken Cobbler Casserole
Tender chicken and mixed vegetables in a creamy sauce, topped with cheesy biscuit dumplings and baked until golden.
Ingredients
- 3 cups cooked shredded chicken, about 1.5 lbs or 680g
- 12 oz frozen mixed vegetables 340g
- ½ cup unsalted butter melted, 113g
- 1 box cheddar biscuit mix (322g) seasoning packet reserved, 11.36-ounce
- ¾ cup milk 180ml
- 1 cup shredded sharp cheddar cheese divided, 113g
- 1 can condensed cream of chicken soup (298g) 10.5-ounce
- 1 ¾ cups chicken broth 420ml
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp poultry seasoning
- ¼ tsp smoked paprika
Instructions
- Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9x13-inch baking dish, spreading it to cover the surface.
- In a medium bowl, combine the shredded chicken with the salt, pepper, garlic powder, onion powder, poultry seasoning, and smoked paprika. Stir to coat the chicken evenly.
- Spread the seasoned chicken in an even layer over the melted butter in the baking dish. Scatter the frozen mixed vegetables over the chicken.
- In a separate bowl, stir together the cheddar biscuit mix, its reserved seasoning packet, the milk, and ½ cup of the shredded cheddar cheese. Mix until just combined, do not overmix.
- Use a large spoon or an ice cream scoop to drop dollops of the biscuit dough over the layer of vegetables. The dollops do not need to be perfectly uniform.
- In a bowl, whisk the condensed cream of chicken soup and the chicken broth together until smooth.
- Carefully pour the soup mixture evenly over the entire casserole, including the biscuit topping. Do not stir the layers together.
- Bake for 50 minutes. The topping should be golden and the filling bubbly. Check that the internal temperature reaches 165°F (74°C) in the thickest part of the casserole.
- Sprinkle the remaining ½ cup of cheddar cheese over the top and bake for another 5 minutes, or until the cheese is melted. Let the casserole rest for 10 minutes before serving.
Notes
Food Safety: Ensure the casserole is cooked through by checking with a food thermometer. The internal temperature should be at least 165°F (74°C) as chicken is present.
Do Not Stir: It is important not to stir the casserole after pouring the liquid over the top. This technique allows the biscuit topping to steam and cook properly, resulting in a soft, dumpling-like texture underneath and a crisp top.
Use Pre-cooked Chicken: A rotisserie chicken is a great time-saver for this recipe. You can also use leftover baked or boiled chicken.
Let it Rest: Allowing the casserole to rest for 10 minutes before serving helps the creamy sauce to set and thicken slightly.