Laura Barajas
It uses minimal dishes when prepping, so cleanup is easy.
When fresh out of the oven, it’s like a wholesome mashup between chicken dumpling soup and chicken pot pie. Chicken, peas, and carrots are baked in a creamy sauce. Biscuits are baked into a pillowy yet golden crust. What’s great about this recipe is that when you keep the staples on hand, you’ve got an easy but hearty dinner that you can pull off no matter how long your day was.
In my house, we love hot sauce, so I like to serve this with plenty of Valentina drizzled on top. When reheating, sometimes I also want to melt a little cheese on top. The dish is highly customizable and a great way to use up leftover meats once you learn the base recipe. You can substitute other vegetables, such as broccoli, spinach, or potatoes, for the peas and carrots. The creator I originally saw make this recipe has since created a beef stew version. I’ve been playing around with a curry version too.
I hope that you will give it a try and let me know how it turns out once you make it!
Making The Recipe
This dinner comes together easily in just a few steps. The recipe can be broken up into four easy sections.
- Preparing the casserole
You can easily melt the butter by setting it in the casserole dish and letting it sit in the oven while it preheats. Then you’ll layer the shredded chicken, vegetables, and your seasoning. - Biscuit layer
Mix the ingredients, including the seasoning packet, then pour over the casserole. - Sauce Layer
Mix all the sauce ingredients, then pour over the biscuit mix. Do not mix. - Baking
Bake until the biscuit mix is cooked through in the sauce, forming a bubbly crust on top.
Reheating and Storage
This casserole reheats well, but the biscuit mix continues to absorb the sauce, making it a bit drier the next day. If you prefer it saucier, use a larger can of condensed soup and set aside some extra sauce to add when reheating.
The biscuit layer will also soften as it absorbs the sauce. Reheating with a bit of cheese sprinkled on top tends to cure all ills in my kids’ eyes. While this casserole can be frozen, I honestly think it’s best enjoyed fresh out of the oven.
Chicken Cobbler Casserole
Equipment
- 1 9×13" casserole dish
Ingredients
- 1/2 cup butter melted
- 4 cups rotisserie chicken shredded
- 15 oz frozen peas and carrots
- Seasoning to taste
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups milk
- 1 can cream of chicken condensed soup 15.5 oz can or similar
- 2 cups chicken broth
Instructions
- Preheat oven to 350°F. Place the stick of butter into the casserole dish and then let it sit inside of the oven while it preheats. This allows you to melt the butter without getting an extra dish dirty.1/2 cup butter
- Once the butter is melted, remove the casserole dish from the oven. Layer the shredded chicken over the top of the butter.4 cups rotisserie chicken
- Open the frozen bag of peas and carrots then spread it out over the chicken.15 oz frozen peas and carrots
- Use seasoning of choice over the top of the vegetables. I use salt, pepper, and sometimes a good seasoning mix like the mushroom blend from Trader Joes.Seasoning
- In a medium to large size mixing bowl combine the biscuit mix, it's seasoning packet, and the two cups of milk. Whisk together well then pour over the top of the vegetables. Do not mix when adding to the casserole ingredients, just pour it over the top.1 box Red Lobster Cheddar Bay Biscuit Mix, 2 cups milk
- Whisk together the condensed soup and the chicken stock in the same bowl, then also pour over the top.1 can cream of chicken condensed soup, 2 cups chicken broth
- Bake in the oven for about 45 minutes, or until golden brown on the top. Allow to sit for 10 minutes before cutting to serve.
Notes
- I originally saw the recipe online from Your Barefoot Neighbor.
- The tip for melting butter in the oven came from Nicole McLaughlin at AllRecipes.
