Cheddar Biscuit Chicken Cobbler | SO GOOD!

Cheddar Biscuit Chicken Cobbler

When my son Jackson saw the pictures on the recipe cards from our One Pot Menu Plan, he promptly requested the Cheddar Biscuit Chicken Cobbler for his very first home-from-the-hospital meal after having ACL surgery. It didn’t last long! At this point, I think I’ve lost count of how many times I’ve made this chicken cobbler!

I promise this recipe will become a family favorite and be on regular rotation at your house, too. Those Red Lobster biscuits are heavenly!

Here’s what you’ll need to make the Cheddar Biscuit Chicken Cobbler:

•Butter
•Rotisserie chicken
•Frozen mixed vegetables
•Thyme
•Garlic powder
•Black pepper
•Kosher salt
•Cream of chicken soup
•Low-sodium chicken broth
•Heavy whipping cream
•Cheddar biscuit mix (we used Red Lobster brand)

ingredients for biscuit mix
•Water
•Cheddar cheese
•Butter

How to make Cheddar Biscuit Chicken Cobbler:

1. Preheat oven to 350°F. Cover bottom of 13×9-inch baking dish with melted butter.
2. Place shredded chicken and vegetables into baking dish. Season with 1 teaspoon thyme, garlic powder, pepper, and salt. Pour soup, broth, and cream over casserole and stir until well combined.
3. Prepare biscuit mix according to package directions.
4. Drop 8 (about 1⁄4 cup each) biscuit dough portions onto chicken and vegetable mixture.
5. Bake, uncovered, until biscuits are golden brown on top and casserole is bubbling around edges for 40 minutes. Sprinkle with remaining fresh chopped thyme.

I am in LOVE with this Better Homes and Gardens Casserole Dish- which is the perfect size for this chicken cobbler. The lid is gorgeous, too – just in case you have leftovers. This oval baker is a great option, too! 

Print Recipe

Cheddar Biscuit Chicken Cobbler

Prep Time15 minutes mins

Cook Time40 minutes mins

Servings: 8

Ingredients

• 2 Tbsps butter - melted
• 4 cups rotisserie chicken - shredded
• 15 oz frozen mixed vegetables
• 1 1/2 tsps fresh thyme - chopped and divided
• 1 tsp garlic powder
• 3/4 tsp cracked black pepper
• 1/4 tsp kosher salt
• 10.5 oz can cream of chicken soup
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy whipping cream
• 11.36 oz pkg cheddar biscuit mix

ingredients for biscuit mix

• 3/4 cup cold water
• 1/2 cup cheddar cheese - shredded
• 1/4 cup butter

Instructions

• Preheat oven to 350°F. Cover bottom of 13x9-inch baking dish with melted butter.
• Place shredded chicken and vegetables into baking dish; season with 1 teaspoon thyme, garlic powder, pepper, and salt. Pour soup, broth, and cream over casserole and stir until well combined.
• Prepare biscuit mix according to package directions.
• Drop 8 (about 1⁄4 cup each) biscuit dough portions onto chicken and vegetable mixture.
• Bake, uncovered until biscuits are golden brown on top and casserole is bubbling around edges for 40 minutes. Sprinkle with remaining fresh chopped thyme.

Note: We tested using Red Lobster Cheddar Bay Biscuit Mix.

You can also find the Cheddar Biscuit Chicken Cobbler Recipe in our One Pot Menu Plan Box! It includes 72 simple recipes (with minimal cleanup!), 12 weekly menu plans, and reusable dry-erase grocery lists, all neatly packed in one convenient box.