Our take on the TikTok-famous hack for making chicken cobbler starts with shredded rotisserie chicken and a box of Cheddar Bay Biscuit mix. This dump and bake casserole is as easy as it is delicious. It's already become one of our go-to weeknight dinners. The whole thing requires just one bowl and one baking dish. One of our taste testers declared it the best casserole she's had all year.
How to Make Chicken Cobbler
The key to making a great chicken cobbler casserole is the order in which you layer the ingredients. Our Test Kitchen found it was best to start with melted butter and then the shredded chicken. Pour on frozen mixed veggies and then top with the prepared biscuit mix. The final step is the sauce. Mix up chicken broth and cream of chicken soup and pour it over. Don't worry if it looks like a lot of liquid. As it bakes, it becomes thick, creamy, and rich. The biscuits puff up and become golden brown on top of the chicken cobbler recipe.
How to Customize Chicken Cobbler
Some recipes end with the biscuit topper but our tasters loved the flavor and crunch of adding canned French fried onions on top. You can easily omit this ingredient if you don't have them on hand. Try tossing in fresh herbs or spices like Cajun, Italian, or garlic. An extra sprinkle of shredded cheddar cheese on top doesn't hurt either.
Tips for Making Chicken Cobbler
Here are a few tips for making this chicken cobbler recipe.
- Don't be tempted to stir the ingredients. The layers of ingredients will separate and bake into a creamy filling with a fluffy biscuit topping.
- Shred the rotisserie chicken quickly by placing it in a large mixing bowl and using a hand mixer on low speed to break it up.
- The casserole is done when the crust is golden brown. During cooking, the sauce may bubble up over the biscuit topping in some areas, making it look wet and appear to need more time in the oven. The dish will set and firm up as it cools.
- Freeze any remaining casserole in an airtight container for 3 to 6 months in the freezer.
Ingredients
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1/2 cup salted butter, melted
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4 cups shredded rotisserie chicken (1 pound)
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1 teaspoon freshly ground black pepper
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3 cups frozen mixed vegetables
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1 box (11.36-ounce), purchased Cheddar Bay Biscuit® mix
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2 cups milk
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1 cup shredded cheddar cheese (4 ounces)
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10 1/2 ounces cream of chicken soup
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2 cups reduced sodium chicken broth
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2 cups canned French-fried onions (4 ounces)
Directions
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Layer the Filling
Preheat the oven to 350ºF. Pour the melted butter into a 3-quart rectangular baking dish. Add the chicken to the dish in an even layer. Sprinkle with pepper. Top with the frozen mixed vegetables.
Test Kitchen Tip: You can also melt the butter right in the baking dish. Simply pop it in the oven for 3-5 minutes before you add the shredded chicken.
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Make the Cobbler Topping
In a medium, bowl whisk together the biscuit mix, seasoning packet, milk, and cheese. Pour the mixture over the frozen vegetables. Do not mix.
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Add Liquids
In the same bowl, whisk together cream of chicken soup and chicken broth. Pour the liquid over the biscuit mixture. Do not mix.
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Bake
Bake the chicken cobbler for 50 minutes. Top with French-fried onions. Bake until top is golden and casserole is heated through, about 10 minutes more. Let cool for 10 minutes before serving.
Nutrition Facts (per serving)
| 764 | Calories |
| 44g | Fat |
| 50g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 764.5 | |
| % Daily Value * | |
| Total Fat 43.7g | 56% |
| Saturated Fat 16.9g | 85% |
| Cholesterol 190mg | 63% |
| Sodium 1747.2mg | 76% |
| Total Carbohydrate 50.5g | 18% |
| Dietary Fiber 4.5g | 16% |
| Total Sugars 11.5g | |
| Protein 42.7g | 85% |
| Vitamin D 0.8mcg | 4% |
| Vitamin C 2.6mg | 3% |
| Calcium 303.4mg | 23% |
| Iron 3.4mg | 19% |
| Potassium 713.4mg | 15% |
| Fatty acids, total trans 0.8g | |
| Vitamin D 32.7IU | |
| Alanine 2.1g | |
| Arginine 2.5g | |
| Ash 7.1g | |
| Aspartic acid 3.2g | |
| Caffeine 0mg | |
| Carotene, alpha 660.9mcg | |
| Choline, total 116.7mg | |
| Copper, Cu 0.3mg | |
| Cystine 0.5g | |
| Energy 3200.4kJ | |
| Fluoride, F 7mcg | |
| Folate, total 87.5mcg | |
| Glutamic acid 7g | |
| Glycine 2g | |
| Histidine 1.3g | |
| Isoleucine 1.9g | |
| Leucine 3.4g | |
| Lysine 3.4g | |
| Methionine 1.2g | |
| Magnesium, Mg 70.7mg | |
| Manganese, Mn 0.6mg | |
| Niacin 11.6mg | |
| Phosphorus, P 714.6mg | |
| Pantothenic acid 2.4mg | |
| Phenylalanine 1.7g | |
| Phytosterols 0.2mg | |
| Proline 2.8g | |
| Retinol 212.9mcg | |
| Selenium, Se 46.7mcg | |
| Serine 1.7g | |
| Starch 8.4g | |
| Theobromine 0mg | |
| Threonine 1.3g | |
| Vitamin E (alpha-tocopherol) 1.6mg | |
| Tryptophan 0.5g | |
| Tyrosine 1.4g | |
| Valine 2.1g | |
| Vitamin A, IU 3708.9IU | |
| Vitamin A, RAE 361.6mcg | |
| Vitamin B-12 1.1mcg | |
| Vitamin B-6 0.4mg | |
| Vitamin K (phylloquinone) 32.7mcg | |
| Water 289.4g | |
| Zinc, Zn 3.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.