Chicken cobber is a warm and comforting dish of creamy chicken and vegetables topped with garlic cheddar biscuits. This easy casserole is made without cream soup!
This Chicken Cobbler is perfect for those nights when you want something satisfying and homey. It’s a hearty, comforting dish filled with chicken, a creamy sauce, and topped with Red Lobster cheddar biscuits.
It’s easy enough for a weeknight dinner, yet special enough to feel like a treat!
Ingredient notes and substitutions
- Chicken: You can substitute cooked boneless, skinless chicken thighs for a juicier option, or you can use cooked rotisserie chicken from the grocery store.
- Heavy cream: Use half-and-half for a lighter option.
- Cream of chicken soup: Cream of mushroom soup may be used instead, or make a homemade cream of chicken soup substitute for a less processed option.
- Frozen mixed vegetables: You can use any combination of fresh chopped vegetables like carrots, peas, green beans, and corn.
- Red Lobster Cheddar Bay Biscuit Mix: If unavailable, use another biscuit mix and add garlic powder and dried herbs for flavor. If you use a different type of biscuit mix, you'll need to adjust the topping ingredients to fit that mix.
- Sharp cheddar cheese: Try different flavors of cheddar cheese, such as mild or medium, to suit your tastes.
How to make chicken cobbler
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
Step 2: In a large skillet, melt ¼ cup butter over medium heat.
Step 3: Add the diced onion and cook, stirring occasionally, until the onion is tender and translucent, about 5-7 minutes.
Step 4: Add the minced garlic to the skillet and cook for an additional 30-45 seconds until fragrant.
Step 5: Sprinkle the flour over the onion and garlic mixture and stir to combine. Cook for 1-2 minutes, stirring regularly, to remove the raw flour taste.
Step 6: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
Step 7: Add the dried thyme, salt, smoked paprika, and pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Step 8: Stir in the shredded chicken and frozen mixed vegetables. Remove from heat and transfer the mixture to the prepared baking dish.
Step 9: In a large bowl, combine the Cheddar Bay Biscuit Mix, shredded cheddar cheese, and the seasoning packet from the biscuit mix.
Step 10: Add the milk and mix until just combined. Drop spoonfuls of the biscuit mixture evenly over the chicken filling.
Step 11: Brush half of the melted butter over the top of the biscuits.
Step 12: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Step 13: Remove from the oven and immediately brush biscuits with the remaining melted butter; let cool for 5-10 minutes before serving.
Step 14: Garnish with freshly chopped parsley, if using.
Serving suggestions
Here are some side dish ideas to help you round out the meal:
- Green salad: A light, crisp green salad with a tangy vinaigrette dressing can offer a crisp, refreshing contrast to the rich and hearty cobbler.
- Fruit salad: The brightness of a fresh fruit salad helps to lighten up the meal.
- Garlic bread: For those who enjoy a bit of crunch and extra flavor, warm garlic bread is perfect for sopping up any delicious sauce from the cobbler.
Storage
Chicken Cobbler should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.
To freeze: It's best to freeze the casserole before baking and without the biscuit topping. Assemble the filling in the baking dish, cover tightly, and freeze. Thaw in the refrigerator overnight and add the biscuit topping before baking as directed.
More chicken dinner recipes!
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Chicken Cobbler
Equipment
- 9x13 baking dish
Ingredients
Filling
- ¼ cup butter
- 1 cup diced onion
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables blend
Biscuit topping
- 11.36 ounce box Red Lobster Cheddar Bay Biscuit Mix
- 1 cup shredded sharp cheddar cheese
- ⅔ cup milk
- ¼ cup butter melted, divided
- Seasoning packet from the Red Lobster Cheddar Bay Biscuit Mix
- Chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
- In a large skillet, melt ¼ cup butter over medium heat.
- Add the diced onion and cook, stirring occasionally, until the onion is tender and translucent, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional 30-45 seconds until fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir to combine. Cook for 1-2 minutes, stirring regularly, to remove the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
- Add the dried thyme, salt, smoked paprika, and pepper.
- Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the shredded chicken and frozen mixed vegetables. Remove from heat and transfer the mixture to the prepared baking dish.
- In a large bowl, combine the Cheddar Bay Biscuit Mix, shredded cheddar cheese, and the seasoning packet from the biscuit mix.
- Add the milk and mix until just combined.
- Drop spoonfuls of the biscuit mixture evenly over the chicken filling.
- Brush half of the melted butter over the top of the biscuits.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and immediately brush biscuits with the remaining melted butter; let cool for 5-10 minutes before serving.
- Garnish with freshly chopped parsley, if using.
Notes
- Chicken: You can use cooked rotisserie chicken.
- Heavy cream: Use half-and-half for a lighter option.
- Cream of chicken soup: Cream of mushroom soup may be used instead, or make a homemade cream of chicken soup substitute for a less processed option.
- Frozen mixed vegetables: You can use any combination of fresh chopped vegetables like carrots, peas, green beans, and corn.
- Red Lobster Cheddar Bay Biscuit Mix: If unavailable, use another biscuit mix and add garlic powder and dried herbs for flavor. If you use a different type of biscuit mix, you'll need to adjust the topping ingredients to fit that mix.
- Sharp cheddar cheese: Try different flavors of cheddar cheese, such as mild or medium, to suit your tastes.
- Nutrition values are estimates.
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