Easy Chicken Cobbler
This Easy Chicken Cobbler combines rotisserie chicken, Cheddar Bay biscuit mix, frozen vegetables, and creamy chicken soup to create a comforting, one-pan meal perfect for busy nights or casual gatherings.
8 Servings
Ingredients
- 1/2 cup butter
- 4 cups shredded rotisserie chicken
- 1 15-ounce bag frozen mixed vegetables
- 1 11.36-ounce package Cheddar Bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)
- 2 cups milk
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken stock
- 2 tablespoons freshly chopped parsley optional
Instructions
Prepare the baking dish.
- Preheat the oven to 375°F (190°C). Place the butter in a 9x13-inch baking dish and allow it to melt in the oven while preheating. Once melted, carefully remove the dish from the oven.
Layer the chicken and vegetables.
- Spread the shredded rotisserie chicken evenly over the melted butter in the baking dish. Distribute the frozen mixed vegetables on top, ensuring an even layer.
Prepare the biscuit mixture.
- In a medium-sized mixing bowl, combine the Cheddar Bay biscuit mix, the seasoning packet included, and the milk. Stir until the mixture is smooth and well-blended. Pour this over the chicken and vegetables, spreading lightly without mixing.
Add the soup layer.
- In a separate bowl, whisk together the cream of chicken soup and chicken stock until smooth. Pour this mixture evenly over the biscuit layer. Do not stir to maintain distinct layers.
Bake the cobbler.
- Place the dish in the preheated oven and bake uncovered for approximately 45 minutes, or until the topping is golden brown and the center is only slightly jiggly.
Rest and garnish.
- Remove the cobbler from the oven and let it rest for 10 minutes to allow the layers to set. Sprinkle with freshly chopped parsley for a touch of color and flavor, if desired.
Notes
To make this recipe gluten-free, substitute the Cheddar Bay biscuit mix with a gluten-free biscuit mix. Ensure that the cream of chicken soup is labeled gluten-free, as many canned soups contain gluten. Use certified gluten-free chicken stock for consistency. Adjust cooking times as needed to accommodate the alternative biscuit mix.