Cheddar Biscuit Chicken Cobbler
A savory chicken cobbler made with shredded rotisserie chicken, mixed vegetables, creamy chicken sauce, and a golden Cheddar biscuit topping. This comforting baked dish is prepared in a 9x13-inch pan and finished with a brief resting period before serving.
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Ingredients
- 2 cups chicken stock
- 1/2 cup butter
- 1 10.5- ounce can condensed cream of chicken soup
- 4 cups shredded meat from a rotisserie chicken
- 2 cups milk
- 1 15- ounce package frozen mixed vegetables
- 2 tablespoons finely chopped fresh parsley optional
- 1 11.36- ounce box Cheddar bay biscuit mix such as Red Lobster Cheddar Bay Biscuit Mix, including the seasoning packet
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Place the butter in the bottom of a 9x13-inch baking dish, then set the dish in the oven until the butter is fully melted.
- Once the butter has melted, arrange the shredded chicken evenly over it in a single layer. Scatter the frozen mixed vegetables evenly across the chicken.
- In a mixing bowl, combine the Cheddar bay biscuit mix, the included seasoning packet, and the milk. Stir until the mixture is thoroughly blended.
- Pour the biscuit mixture over the chicken and vegetables. Gently spread it across the surface in an even layer, taking care not to stir it into the ingredients beneath.
- In a separate bowl, whisk the cream of chicken soup with the chicken stock until smooth.
- Pour the soup and stock mixture over the biscuit layer without stirring.
- Bake uncovered in the preheated oven until the top is deeply golden brown and the center has only a slight jiggle, about 45 minutes.
- Sprinkle the parsley over the cobbler, if using. Allow the dish to stand for 10 minutes before serving.