You know that feeling when dinner is bubbling away in the oven, the kitchen smells like cozy heaven, and you just know it’s going to be a hit? That’s this Cheddar Bay Chicken Cobbler. It’s the kind of no-fuss comfort food that wins over even the pickiest eaters—and honestly, I haven’t met anyone who doesn’t go back for seconds.
The idea is simple but genius: layers of tender chicken, hearty veggies, and a biscuit topping made from Cheddar Bay biscuit mix. As it bakes, everything comes together into a golden, savory cobbler with a thick, creamy gravy underneath and a fluffy, cheesy crust on top. It’s like chicken pot pie’s cool cousin.
Perfect for weeknights, potlucks, or when you just need some good ol’ comfort on your plate.
Why You’ll Love This Dish
- Ridiculously easy – no need to stir or layer things perfectly.
- Packed with flavor – thanks to the Cheddar Bay biscuit mix and savory sauce.
- Uses pantry and freezer staples – rotisserie chicken, frozen veggies, cream of chicken soup.
- Feeds a crowd – hearty enough to serve as a full meal on its own.
Ingredients You’ll Need
- Cooked shredded chicken – rotisserie chicken makes this extra fast.
- Frozen mixed vegetables – I like the mix with peas, carrots, corn, and green beans.
- Cheddar Bay biscuit mix – including the seasoning packet.
- Milk – to mix into the biscuit topping.
- Cream of chicken soup – I use unsalted for better control over the salt.
- Chicken broth – adds moisture and helps form that rich gravy layer.
- Melted butter – goes in the bottom of the pan for extra flavor and browning.
Let’s Get Cooking
Start by preheating your oven to 375°F and spraying a 9×13-inch baking dish with cooking spray.
Pour the melted butter straight into the bottom of the dish—yes, really. No need to mix it with anything. Next, spread the shredded chicken evenly over the butter and top with your frozen veggies. No need to thaw them first!
In a bowl, whisk the Cheddar Bay biscuit mix, its seasoning packet, and the milk until smooth. Gently pour this mixture over the chicken and veggies. Do. Not. Stir.
Use the same bowl to whisk together the cream of chicken soup and chicken broth. Pour this right over the top of the biscuit layer. Again—don’t stir it. Trust the process!
Bake for about 45–55 minutes, until the top is golden brown and just a little jiggly in the center. Let it rest for 10–15 minutes before serving so the sauce can thicken into a dreamy, savory gravy.
Tips and Variations
- Add shredded cheddar cheese on top before baking for a cheesy crust.
- Stir in some garlic powder or paprika to the biscuit mix for extra flavor.
- Want to skip the veggies? Go ahead—just add more chicken or even mushrooms.
- For a gluten-free version, use a GF biscuit mix and certified GF soup.
What to Serve It With
Honestly, this cobbler is a full meal on its own. But if you’re feeding a crowd or want a little something on the side, try:
- A simple green salad with vinaigrette
- Roasted broccoli or asparagus
- Buttery corn on the cob
- A bowl of tomato or creamy veggie soup
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let the casserole cool completely, then cover tightly and freeze for up to 4 months. Thaw in the fridge overnight before reheating.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.
Cheddar Bay Chicken Cobbler Recipe
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- ¼ cup (½ stick) unsalted butter, melted
- 4 cups cooked, shredded chicken
- 1 (10-oz) bag frozen mixed vegetables
- 1 (11.36-oz) box Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)
- 2 cups milk
- 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
- 2 cups chicken broth
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Pour melted butter into the bottom of the prepared pan.
- Spread the shredded chicken evenly over the butter. Top with frozen vegetables.
- In a bowl, whisk together Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Pour evenly over the chicken and veggies. Do not stir.
- In the same bowl, whisk together cream of chicken soup and chicken broth. Pour this mixture over the biscuit layer. Do not stir.
- Bake for 45–55 minutes, until the top is golden and just slightly jiggly in the center.
- Let rest for 10–15 minutes to allow the sauce to thicken. Garnish with parsley and serve warm.
Nutritional Info (per serving, approx.):
Calories: 420
Protein: 28g
Carbs: 35g
Fat: 20g
Sodium: varies by brand
