Description
Cheddar Bay Chicken Cobbler – Creamy, cozy chicken casserole topped with buttery cheddar biscuits.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 cups biscuit mix (like Bisquick)
- 1 cup shredded cheddar cheese
- ⅔ cup milk
- 4 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp dried parsley
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish.
- In a bowl, mix cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.
- Add shredded chicken, vegetables, onion, and garlic to the mixture. Stir well, then pour into the baking dish.
- In another bowl, mix biscuit mix, cheddar cheese, milk, melted butter, garlic powder, and parsley until combined.
- Drop spoonfuls of the biscuit mixture evenly over the chicken filling.
- Bake for 30–35 minutes until the topping is golden and the filling is bubbling.
- Let cool slightly before serving.
Notes
- Tip: You can use rotisserie chicken to speed up assembly.
- Make ahead: Assemble the filling and topping, refrigerate, then bake.
- Leftovers store in the fridge for 3–4 days; reheat gently.
- To make this gluten-free, substitute a gluten-free biscuit mix and ensure the soup is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
Keywords: Cheddar Bay Chicken Cobbler, creamy chicken casserole, cheddar biscuit topping, savory chicken bake, family dinner