Chicken Cobbler Casserole
Taste the flavors of chicken cobbler casserole. This dish combines tender chicken, veggies, and fluffy biscuits for the ultimate experience.
Ingredients
- ½ cup 4 ounces; 1 stick unsalted butter, melted
- 1 rotisserie chicken shredded (about 4 cups)
- ½ teaspoon fine salt
- 1 teaspoon freshly ground black pepper
- 16- ounce bag frozen vegetable blend carrots, peas, corn, and green beans
- 1 11-ounce box Cheddar Bay Biscuit mix
- 2 cups milk any kind, even plain non-dairy milk works
- 1 tablespoon Italian seasoning
- 1 cup taco cheese blend or shredded cheddar cheese
- 1 10.5 ounce can cream of chicken soup
- 2 cups chicken stock
- 1 tablespoon Old Bay seasoning
- 2 cups crispy fried onions
Instructions
- Gather the ingredients. Preheat the oven to 375 F.
- Pour the melted butter into a baking dish and scatter the chicken over top.
- Season with salt and pepper all over. Top with the frozen vegetables.
- Whisk together the biscuit mix and the contents of the seasoning packet, milk, Italian seasoning, and cheese. Pour all over the chicken. Do not mix together.
- Whisk together the cream of chicken, chicken broth, and Old Bay seasoning. Pour all over the biscuit batter in the dish. Do not mix together.
- Place the casserole dish on a baking sheet and bake for 50 minutes, then top with fried onion pieces.
- Continue to bake until golden brown and the biscuit topping is set, about 10 more minutes. Let cool for 10 minutes before serving.
Notes
How to Store
- You can store your leftovers in an airtight container for up to 3 to 4 days. The dish can also be microwaved well or you can reheat in a 350 F oven for a crisper top.
- On freezing: You can assemble and bake the casserole ahead of time, then freeze for up to 3 months if you so wish. Allow to thaw overnight in the fridge and reheat in a 350 F oven until warmed through.