Description
Cheddar Bay Chicken Cobbler is a comforting and hearty casserole combining tender shredded chicken, creamy soup, mixed vegetables, and sharp cheddar cheese, all topped with crispy golden biscuit pieces. This easy-to-make dish bakes in the oven for a flavorful, satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Topping
- 2 cups shredded cheddar cheese
- 1 package refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cobbler.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly until well combined.
- Assemble in Baking Dish: Grease a baking dish and pour in the chicken mixture, spreading it out evenly.
- Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly on top of the chicken mixture to provide a rich, cheesy layer.
- Prepare Biscuit Topping: Open the package of refrigerated biscuit dough and cut each biscuit into quarters. Arrange these biscuit pieces evenly over the cheese layer to form the topping.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown, and the chicken mixture is bubbling hot.
- Serve: Remove from the oven and serve hot for a delicious, comforting meal.
Notes
- Use fresh or leftover cooked chicken for convenience.
- For extra flavor, add herbs like thyme or rosemary to the chicken mixture.
- You can substitute the mixed vegetables with your favorite veggies or frozen blend.
- Make sure to cut the biscuit dough into small quarters so they cook fully and become crispy.
- Serve with a simple side salad to balance the richness.
- Leftovers can be refrigerated and reheated for up to 3 days.
