Chicken Cobbler

5 from 3 votes

This Chicken Cobbler is the ultimate no-stir comfort food! Tender chicken and veggies bake under a buttery, golden Cheddar Bay biscuit topping for an easy, budget-friendly weeknight dinner.

Prep Time15

Cook Time50

Allow to Rest:10

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $14.33, $1.59 per Serving

Ingredients

For the Cobbler:

4 Tablespoons Butter melted
4 cups Cooked Chicken shredded into bite size pieces
½ teaspoon Black Pepper
½ teaspoon Salt
1 teaspoon Garlic Powder
12 ounces Frozen Peas and Carrots
1 can Cream of Chicken Soup 10.5 ounces
1 cup Chicken Broth
1 box Cheddar Bay Biscuit Mix 11.36 ounces, (seasoning packet reserved)
2 cups Milk
½ cup Shredded Cheddar Cheese

For the Topping:

2 Tablespoons Butter melted
Seasoning Packet from the Cheddar Bay Biscuit Mix

Instructions

Preheat the oven to 350 degrees F.
Pour the melted butter into the bottom of a 9x13 baking dish and spread it evenly to cover the bottom of the pan.
Layer the cooked chicken evenly over the melted butter. Do not stir.
Sprinkle the black pepper, salt and garlic powder evenly over the chicken, then spread the frozen peas and carrots over the top.
In a mixing bowl, whisk together the cream of chicken soup and chicken broth until smooth.
Pour this mixture evenly over the chicken and peas and carrots. Do not stir together and just layer the ingredients.
In another mixing bowl, stir together the Cheddar Bay Biscuit Mix (reserve the seasoning packet for the topping), milk, and shredded cheddar cheese until combined.
Pour the biscuit mixture evenly on top of the other ingredients in the baking dish.
Bake for 50-60 minutes until the entire top is golden brown and the casserole is bubbly.
In a small bowl, mix together the melted butter and the seasoning packet from the Cheddar Bay Biscuit Mix.
Brush the topping evenly over the top of the cobbler.
Allow the cobbler to rest for 10-15 minutes.
Then it's ready to serve and enjoy!

Video

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