Creamy Chicken Cobbler with Cheddar Biscuit Topping
A cozy baked chicken casserole with a creamy vegetable filling under a golden cheddar biscuit topping.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Whisk
Ingredients
- 1 stick (1/2 cup) unsalted butter melted
- 1 rotisserie chicken meat removed and shredded
- 12 oz bag frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup with herbs
- 1 cup chicken broth
- 1/2 cup celery chopped
- 1/2 cup onions chopped
- 1 11 oz box cheddar biscuit mix some come with a seasoning packet
- 2 cups milk
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Pour the melted butter into a greased baking dish.
- In a medium bowl, combine the frozen peas and carrots with the chopped onions and celery. Spread the shredded chicken into the baking dish in an even layer, then add the vegetable mixture evenly on top.
- In a separate bowl, combine the biscuit mix with the milk, the seasoning packet if included, and the shredded cheddar cheese. Mix until well combined.
- In another bowl, whisk the chicken broth into the cream of chicken soup until it reaches a gravy-like consistency. Pour this mixture over the chicken and vegetables in the dish. Do not mix; let it settle naturally.
- Pour the biscuit mixture over the top. Do not mix.
- Bake for 45 minutes to 1 hour, until the biscuit topping is golden brown and the filling is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, assemble unbaked, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge before baking.
