Cheddar Bay Chicken Cobbler Recipe

Introduction

Cheddar Bay Chicken Cobbler is a comforting, hearty casserole that combines tender shredded chicken, mixed vegetables, and a savory cheddar biscuit topping. Inspired by the beloved Cheddar Bay biscuits, this dish offers a rich, creamy gravy and a golden, fluffy crust that’s perfect for a family dinner or casual gathering.

Ingredients

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 (11.36-oz) box Red Lobster Cheddar Bay Biscuit Mix (including 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

1. Step 1: Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Step 2: Pour the melted butter into the bottom of the prepared baking dish.
3. Step 3: Spread the shredded chicken evenly over the melted butter. Top with the frozen mixed vegetables—no need to thaw.
4. Step 4: In a bowl, whisk together the Cheddar Bay biscuit mix, its seasoning packet, and the milk until smooth. Gently pour this mixture evenly over the chicken and vegetables. Do not stir.
5. Step 5: Using the same bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture over the biscuit layer carefully. Do not stir.
6. Step 6: Bake for 45–55 minutes, until the top is golden brown and slightly jiggly in the center.
7. Step 7: Let the cobbler rest for 10–15 minutes to allow the sauce to thicken into a savory gravy. Garnish with fresh parsley if desired before serving.

Tips & Variations

• Add shredded cheddar cheese on top before baking for an extra cheesy crust.
• Mix in garlic powder or smoked paprika to the biscuit mix for added depth of flavor.
• Skip the veggies if desired; substitute with extra chicken or mushrooms for a different twist.
• For a gluten-free option, use a gluten-free biscuit mix and certified gluten-free cream of chicken soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and tightly cover; freeze for up to 4 months. Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until warmed through or heat individual portions in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just chop and lightly steam or sauté them before layering to ensure they cook thoroughly during baking.

Do I have to use the Red Lobster Cheddar Bay Biscuit Mix?

While that mix provides the signature flavor, you can substitute with any cheddar biscuit mix you prefer, or make your own from scratch if you like.

Cheddar Bay Chicken Cobbler Recipe

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★★★★★

4.8 from 126 reviews

• Author: Andria
• Total Time: 55–65 minutes
• Yield: 6 servings 1x

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Description

Cheddar Bay Chicken Cobbler is a comforting, hearty casserole featuring shredded chicken, mixed vegetables, and a signature Cheddar Bay biscuit topping baked to golden perfection. The dish combines creamy gravy with savory biscuit crust for a deliciously satisfying meal that’s easy to prepare and perfect for family dinners.

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Ingredients

Scale 1x2x3x

Base Layers

• ¼ cup (½ stick) unsalted butter, melted
• 4 cups cooked, shredded chicken (rotisserie recommended)
• 1 (10-oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)

Biscuit Topping

• 1 (11.36-oz) box Red Lobster Cheddar Bay Biscuit Mix (including seasoning packet)
• 2 cups milk

Gravy

• 1 (10.5-oz) can cream of chicken soup (unsalted recommended)
• 2 cups chicken broth

Optional

• Fresh parsley (for garnish)

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Instructions

1. Preheat and prepare dish: Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Layer butter, chicken, and veggies: Pour the melted butter evenly in the bottom of the dish. Spread the shredded chicken evenly over the butter, then top with the frozen mixed vegetables without thawing.
3. Mix and pour biscuit topping: In a mixing bowl, whisk together the Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Gently pour this mixture over the chicken and vegetables without stirring.
4. Prepare and add gravy layer: Using the same bowl, whisk together the cream of chicken soup and chicken broth until combined. Pour this mixture evenly over the biscuit layer. Do not stir to maintain distinct layers.
5. Bake the cobbler: Bake in the preheated oven for 45 to 55 minutes, or until the biscuit topping is golden brown and slightly jiggly in the center.
6. Rest and serve: Allow the cobbler to rest for 10 to 15 minutes after baking so the sauce thickens into a rich, savory gravy. Garnish with fresh parsley if desired, then serve warm.

Notes

• For extra cheesiness, sprinkle shredded cheddar cheese on top before baking.
• Add garlic powder or paprika to the biscuit mix for enhanced flavor.
• Omit vegetables if preferred, or substitute with mushrooms or extra chicken.
• To make gluten-free, use GF biscuit mix and certified gluten-free cream of chicken soup.
• Leftovers keep well refrigerated up to 4 days or frozen up to 4 months.
• Reheat in the oven at 350°F until warmed through or microwave individual portions.

• Prep Time: 10 minutes
• Cook Time: 45–55 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Cheddar Bay Chicken Cobbler, Chicken Cobbler, Cheddar Bay Biscuit, Chicken Casserole, Comfort Food, Easy Dinner Recipe