Cheddar Biscuit Chicken Cobbler
Tender chicken and veggies simmered in a rich gravy, topped with a fluffy cheddar biscuit crust.
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.