This chicken cobbler is a delicious, comforting casserole that layers tender rotisserie chicken, frozen vegetables, and creamy soup with a buttery biscuit topping using Red Lobster’s Cheddar Bay Biscuit mix. It’s a one-pan wonder that’s both satisfying and incredibly easy to throw together.

Why You’ll Love This Recipe

• Uses pantry and freezer staples for a quick prep
• One-dish meal that feeds a crowd
• Comforting, creamy chicken base with a biscuit topping
• Customizable with your favorite veggies or seasonings
• Perfect for potlucks, weeknight dinners, or cozy weekends

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup butter
• 4 cups shredded rotisserie chicken
• 1 (15 oz) bag frozen mixed vegetables
• 1 (11.36 oz) box Cheddar Bay Biscuit Mix (Red Lobster brand)
• 2 cups milk
• 1 (10.5 oz) can cream of chicken soup
• 2 cups chicken stock
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C). Place butter in a 9×13-inch baking dish and melt in the oven.
2. Remove dish once butter has melted. Spread shredded chicken over the butter in an even layer.
3. Top chicken with frozen mixed vegetables, spreading evenly.
4. In a bowl, mix the biscuit mix (including seasoning packet) with the milk. Gently pour this over the chicken and veggies—do not stir.
5. In another bowl, whisk together cream of chicken soup and chicken stock until smooth. Pour this over the biscuit mixture—again, do not stir.
6. Bake uncovered for 45 minutes or until top is golden and just set in the center.
7. Let rest 10 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

• Servings: 8
• Prep time: 5 minutes
• Cook time: 45 minutes
• Resting time: 10 minutes
• Total time: 1 hour

Variations

• Use leftover turkey or canned chicken in place of rotisserie
• Swap in cream of mushroom or celery soup
• Add shredded cheddar cheese for extra richness
• Use different frozen vegetables like broccoli, green beans, or riced cauliflower
• Add dried herbs (thyme, rosemary) or spices (paprika, garlic powder) to amp up the flavor

storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, bake at 350°F (175°C) for 15-20 minutes or microwave individual portions for 2-3 minutes until heated through. This dish can also be frozen after baking for up to 2 months.

FAQs

Can I use Bisquick instead of Cheddar Bay Biscuit mix?

Yes, but the flavor will be slightly different. Add shredded cheese and seasoning for similar results.

Can I freeze the chicken cobbler?

Yes, you can freeze it after baking. Let it cool completely, then wrap tightly and freeze up to 2 months.

Can I make this in advance?

Yes, assemble the layers (without baking), cover, and refrigerate for up to 24 hours before baking.

What vegetables work best?

Mixed veggies (carrots, peas, corn, green beans) work well. Feel free to use your favorites or clean out your freezer.

Is it supposed to be jiggly?

A slight jiggle in the center is normal when done baking. It will set as it rests.

Can I reduce the liquid?

Some prefer to use less chicken stock (1 1/2 cups or even 1 cup) to make it less soupy. Adjust based on your texture preference.

Can I use homemade biscuit dough?

Yes, just make sure it’s a pourable consistency so it bakes evenly across the top.

Should I thaw the veggies first?

You don’t have to, but thawing and draining them slightly can help reduce extra moisture.

Can I make this gluten-free?

Use a gluten-free biscuit mix and ensure the soup is also gluten-free.

What if I don’t have cream of chicken soup?

Use cream of mushroom or cream of celery soup, or make your own with a roux, milk, and stock.

Conclusion

chicken cobbler lives up to the hype. With its layers of buttery biscuits, savory chicken, and hearty vegetables, it’s the definition of comfort food. Easy, delicious, and endlessly adaptable, it’s bound to become a weeknight staple in your home.

Print