Chicken Cobbler
This Chicken Cobbler is the ultimate comfort food! Juicy chicken and veggies in a creamy sauce, topped with golden, buttery biscuits!
Servings: 6
Calories: 822kcal
Ingredients
- ½ cup butter melted
- 4 cups shredded rotisserie chicken
- 12 ounce bag frozen mix vegetables peas, bean, carrots
- 10.5 ounce can cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 11.36 ounce dry Cheddar Bay Biscuit Mix
- 2 cups milk
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a 9x13-inch baking dish, pour in the melted butter evenly into the bottom. You may need to tilt the baking dish a few ways to get it to spread out.
- Sprinkle the shredded chicken evenly on top of the melted butter (do not stir.)
- Then evenly sprinkle the frozen mixed vegetables on top of the chicken layer (do not stir).
- In a separate bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder and black pepper. Whisk until well combined.
- Pour this mixture over the chicken and mixed vegetables layers (do not stir.)
- In the mixing bowl add the biscuit mix, seasoning packet that came with biscuit mix, milk and shredded cheese and stir until combined well.
- Pour this biscuit mix layer as evenly as possible on top of the other layers in the baking dish (do not stir.)
- Bake in preheated oven at 350 degrees Fahrenheit, uncovered, for about 50-60 minutes until bubbly and top is golden brown.
- Allow the cobbler to rest for at least 10-15 minutes to thicken up. If you dig into it too soon after removing from the oven, it will be runny.
Nutrition
Calories: 822kcal | Carbohydrates: 50g | Protein: 56g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 2119mg | Potassium: 379mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3621IU | Vitamin C: 6mg | Calcium: 288mg | Iron: 3mg