Chicken Cobbler with Mix (Print)

Tender chicken and mixed veggies baked beneath a golden cheddar biscuit topping for cozy meals.

# Components:

→ Chicken & Filling

01 - 2 cups cooked, shredded chicken (canned or rotisserie)
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt (adjust to taste)

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat the oven to 375°F and grease a 9x13-inch baking dish.
02 - In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, dried thyme, black pepper, and salt; mix thoroughly and spread evenly in the prepared baking dish.
03 - In a separate bowl, combine the biscuit mix (reserve seasoning packet), milk, sour cream, and cheddar cheese; stir gently until just mixed.
04 - Spoon dollops of biscuit mixture evenly over the chicken filling, gently spreading to cover while leaving small gaps for steam venting.
05 - Melt butter and stir in the reserved biscuit seasoning; drizzle this mixture evenly over the biscuit topping.
06 - Bake uncovered for 35 to 40 minutes until the biscuit topping is golden brown and the filling is bubbling.
07 - Allow to rest for 5 to 10 minutes before serving; garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you fussed all day.
  • The biscuit topping gets crispy and golden while staying tender inside, and yes, that cheddar flavor is exactly what you're craving.
  • Works for weeknight dinners or feeding a crowd—no stress, no fancy knife skills required.
02 -
  • Don't skip the rest time—I learned this the hard way when I cut into it immediately and the filling was too loose. Those five minutes make the difference between a cohesive casserole and something runny.
  • The seasoning packet in that biscuit box is crucial for flavor; mixing it into melted butter and drizzling it over the top is what gives you that restaurant-quality finish that makes people ask for the recipe.
03 -
  • If your biscuit topping is browning too fast before the filling bubbles, loosely tent the dish with foil for the first 20 minutes, then remove it to finish crisping up.
  • Sour cream is your secret weapon—it keeps the biscuits impossibly tender and adds a subtle tang that makes people taste the difference even if they can't identify what it is.
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