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CHICKEN COBBLER

CHICKEN COBBLER

Chicken Cobbler is a comforting and hearty dish that combines tender shredded rotisserie chicken, mixed vegetables, and a savory biscuit topping. This recipe brings together classic flavors in a convenient casserole format, making it perfect for a cozy family dinner or a potluck gathering. With its buttery biscuit crust and creamy chicken and vegetable filling, Chicken Cobbler is sure to become a new favorite in your meal rotation.

Why Make Chicken Cobbler

Chicken Cobbler is a versatile and satisfying dish that appeals to both kids and adults alike. It’s a great way to use up leftover rotisserie chicken and frozen vegetables, and it can easily be customized with your favorite herbs and spices. Whether served as a main course or as a comforting side dish, Chicken Cobbler is sure to warm your heart and fill your belly.

Ingredients

  • ½ cup unsalted butter, melted
  • 3½-4 cups shredded rotisserie chicken (white and dark meat)
  • 20 ounces (2 10-ounce bags) frozen mixed vegetables (corn, peas, and carrots)
  • 11.36 ounces box of Red Lobster Cheddar Bay Biscuit mix and enclosed seasoning packet
  • 2 cups whole milk
  • 2 cups chicken stock
  • 10.5 ounces can of cream of chicken soup
  • ½ teaspoon seasoned salt (such as Lowry’s brand)
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat the oven to 350°F.
  2. Prepare Baking Dish: Add the melted butter to a 9×13 baking dish and swirl around until the butter coats the entire bottom of the dish.
  3. Layer Chicken: Spread the shredded rotisserie chicken evenly over the butter in the baking dish.
  4. Add Vegetables: Top the shredded chicken with the frozen mixed vegetables in an even layer.
  5. Prepare Biscuit Mixture: In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed seasoning packet, and whole milk just until combined.
  6. Pour Biscuit Mixture: Pour the biscuit mixture over the entire layer of frozen mixed vegetables, being careful not to mix the layers.
  7. Prepare Soup Mixture: In the same bowl used to mix the biscuit mix, add chicken stock, cream of chicken soup, seasoned salt, garlic powder, and black pepper. Whisk until fully combined and no lumps of cream of chicken soup remain.
  8. Pour Soup Mixture: Carefully pour the soup mixture over the biscuit mixture, being sure not to stir the two mixtures together.
  9. Bake: Bake the chicken cobbler for 55-60 minutes or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.
  10. Rest and Serve: Allow the chicken cobbler to rest on the counter for 10-15 minutes to allow the sauce to thicken slightly before serving.

Serving Suggestions

Serve Chicken Cobbler hot, straight from the oven, as a comforting main course. Pair it with a side salad or steamed vegetables for a well-rounded meal. Leftovers can be reheated in the oven or microwave for a quick and satisfying meal.

Storage Info

Any leftover Chicken Cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the oven until warmed through before serving.

Techniques or Tips

  • Customize the recipe by adding your favorite herbs or spices to the soup mixture, such as thyme, rosemary, or paprika.
  • For a shortcut, use store-bought biscuit dough instead of the Red Lobster Cheddar Bay Biscuit mix.
  • Make sure to allow the cobbler to rest before serving to allow the sauce to thicken slightly and the flavors to meld together.

Variation

Feel free to substitute the frozen mixed vegetables with your favorite fresh or canned vegetables, such as green beans, diced potatoes, or sliced mushrooms. You can also add grated cheese on top of the biscuit crust during the last few minutes of baking for an extra cheesy finish.

FAQs about Chicken Cobbler

Q: Can I use fresh vegetables instead of frozen? A: Yes, you can use fresh vegetables if you prefer. Simply chop them into bite-sized pieces and cook them slightly before adding them to the casserole.

Q: Can I make this recipe ahead of time? A: Yes, you can prepare the casserole up to the point of baking, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, remove it from the refrigerator, uncover, and bake as directed.

Q: Can I freeze Chicken Cobbler? A: Yes, you can freeze the baked cobbler for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating in the oven.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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