Make this creamy, cheesy chicken cobbler casserole using store-bought biscuit mix for a quick, hearty, and comforting family dinner.
Author:sarah_hearthbite
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 (10.5 ounce) can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits total)
1/2 cup shredded sharp cheddar cheese
1 tablespoon melted butter
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, milk, sour cream, frozen vegetables, parsley, garlic powder, and pepper. Mix until all ingredients are evenly coated.
Spread the chicken mixture evenly into the prepared baking dish.
Open the can of biscuit dough. Cut each biscuit into quarters. Arrange the biscuit pieces randomly over the top of the chicken mixture to cover the surface.
Bake for 20 minutes, or until the filling is bubbly and the biscuits are mostly set.
Remove the dish from the oven. Sprinkle the shredded cheddar cheese evenly over the biscuit topping.
Return the dish to the oven and bake for another 5 to 8 minutes, or until the cheese is melted and the biscuits are golden brown.
Brush the melted butter lightly over the hot biscuits immediately after removing from the oven.
Let the casserole rest for 5 minutes before you serve it.
Notes
For a Cheddar Bay flavor boost, add 1/2 teaspoon of onion powder and a pinch of dried dill to the melted butter before brushing it over the hot biscuits.
You can substitute cream of celery or cream of mushroom soup for the cream of chicken soup if you prefer a different flavor base.
This recipe works well as a one dish chicken dinner, minimizing cleanup.