Make this comforting, one-dish chicken cobbler casserole featuring shredded chicken, vegetables, and a creamy sauce, topped with a cheesy, Red Lobster-style biscuit crust. It is a quick, family-friendly dinner ready in under an hour.
Author:felixhayes
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups cooked, shredded chicken (rotisserie works well)
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn)
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, milk, frozen vegetables, thyme, pepper, and salt. Mix until all ingredients are evenly coated in the creamy sauce.
Pour the chicken mixture into the prepared baking dish and spread it into an even layer.
Prepare the biscuit dough according to package directions. If using a mix, prepare the dough as directed.
Cut the biscuit dough into quarters or use the biscuits whole, spacing them evenly over the top of the chicken mixture. Do not overlap them completely.
In a small bowl, mix the melted butter, shredded cheddar cheese, and garlic powder. Brush this mixture evenly over the tops of the biscuits.
Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
Let the cobbler rest for 5 minutes before serving.
Notes
For a stronger cheesy biscuit flavor, use a Red Lobster biscuit copycat recipe or mix instead of standard refrigerated biscuits.
You can substitute cream of chicken soup with cream of mushroom or cream of celery soup if needed.
Shredded cooked turkey works as a substitute for chicken.