Easy Chicken Cobbler Dinner Casserole
A warm, creamy casserole topped with fluffy biscuits, filled with juicy chicken and mixed veggies.
Servings: 6 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup (10.5 oz)
- 2 cups chicken broth
- 1 box biscuit mix (8.5 oz, such as Red Lobster or Bisquick)
- 1/2 cup melted butter
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking.
- Evenly spread the cooked, shredded chicken across the base of your baking dish.
- Sprinkle the frozen mixed vegetables over the chicken layer, distributing them as evenly as possible.
- Add a layer of shredded cheddar cheese on top of the veggies for extra gooeyness.
- In a mixing bowl, whisk together the biscuit mix and milk until the batter is smooth and lump-free.
- Carefully pour the biscuit batter over the chicken and vegetables. Do not stir—let the layers stay intact for the best cobbler effect.
- In a separate bowl, stir together the cream of chicken soup and chicken broth until well combined.
- Slowly pour the soup mixture over the entire casserole, once again being careful not to mix the layers.
- Drizzle the melted butter evenly over the top, ensuring all of the casserole gets a buttery finish.
- Bake uncovered in the center of the oven for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and let the casserole rest for 5 minutes before cutting and serving to allow everything to set.
Notes
Store leftovers in an airtight container for up to four days. Reheat in the microwave or oven.