Cheddar-Style Chicken Cobbler
You know that wonderful feeling when dinner is baking, the kitchen is filled with comforting aromas, and you just know everyone will love it? That’s exactly what Cheddar Bay Chicken Cobbler brings to the table. It’s simple, satisfying, and so irresistible that even picky eaters come back for seconds.
The idea is delightfully easy: tender shredded chicken, a mix of vegetables, and a biscuit topping made from Cheddar Bay biscuit mix. As it bakes, it forms a golden, cheesy crust on top with creamy, flavorful gravy underneath—think of it as the relaxed, flavor-packed cousin of chicken pot pie.
Perfect for busy weeknights, potlucks, or any time you’re craving a cozy, comforting meal.
🧂 Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, melted | ¼ cup (½ stick) |
| Cooked, shredded chicken | 4 cups |
| Frozen mixed vegetables | 1 bag (10 oz / 285 g) |
| Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet) | 1 box (11.36 oz / 322 g) |
| Milk | 2 cups |
| Cream of chicken soup (unsalted) | 1 can (10.5 oz / 298 g) |
| Chicken broth | 2 cups |
| Fresh parsley (optional, for garnish) | As desired |
🍲 Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
- Layer the base: Pour melted butter into the dish. Spread shredded chicken evenly over the butter, then top with frozen vegetables.
- Prepare the biscuit topping: In a bowl, whisk together Cheddar Bay biscuit mix, seasoning packet, and milk until smooth. Pour evenly over the chicken and veggies—do not stir.
- Add the gravy: In the same bowl, whisk together cream of chicken soup and chicken broth. Pour over the biscuit layer—again, do not stir.
- Bake uncovered for 45–55 minutes, until the top is golden and the center is slightly jiggly.
- Let rest for 10–15 minutes so the sauce thickens.
- Garnish with fresh parsley if desired and serve warm.
