Chicken Cobbler Casserole
A cozy and easy casserole with a creamy chicken filling topped with a golden, biscuit-like crust, perfect for a comforting weeknight dinner.
Ingredients
For the filling
- 3 cups cooked shredded chicken Rotisserie chicken works great.
- 2 cups frozen mixed vegetables No need to thaw; can use peas, carrots, corn, or broccoli.
- 1 can cream of chicken soup Can substitute with cream of mushroom or half soup and half broth.
- 1 cup broth Use low-sodium if preferred.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme Or use poultry seasoning.
For the topping
- 2 cups biscuit mix Or a simple flour-based batter with baking powder, milk, and salt.
- 1/2 cup melted butter For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grab a 9x13 baking dish.
- Add melted butter to the bottom of the dish.
- In a bowl, whisk together the biscuit mix or flour-based batter and pour it over the butter. Do not stir.
- In another bowl, mix the cooked chicken, frozen vegetables, and creamy soup base with broth and seasonings. Spoon this over the batter without stirring.
Baking
- Bake in the preheated oven until the top is golden and set, usually 40 to 50 minutes.
- Let it sit for 10 minutes before serving.
Notes
Let the casserole rest to thicken the filling before serving. Adjust liquid based on the thickness of the mix and add cheese or sour cream for extra flavor.