Deliciously Easy Chicken Cobbler Casserole Recipe

Chicken Cobbler with Red Lobster biscuits is a comforting, quick-fix dish with a thick, cheesy crust, hearty filling, and a hint of nostalgia.

Easy chicken cobbler casserole features a delectably cheesy biscuit-like crust and a generous, satisfying filling made with leftover chicken and frozen veggies.

close-up view of a helping of chicken cobbler served on a white plate

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I’ve always had a soft spot for hearty, homey dishes that warm you from the inside out.

Things like chicken and dumplings, that remind you of cozy Sunday dinners at your grandma’s house.

My oven baked chicken and dumplings casserole recipe is one of my favorite dishes, but I also love experimenting with recipes to put a different spin on them from time to time.

That’s how this easy chicken cobbler with Red Lobster biscuits came to be. It’s a delicious twist on the classic comfort food dish that’s been a staple in my family for years.

Perfect for busy days, it’s a go-to recipe that can be prepared with frozen veggies and leftover chicken, making it a quick and convenient choice for those seeking a hearty, homemade meal in a hurry.

This dish is the epitome of comfort food, promising to warm your heart and satisfy your taste buds with every comforting bite.

overhead view of a white plate with a serving of homemade chicken cobbler on it. The baking dish of remaining cobbler is in the background.

What Makes This Chicken Pot Pie Cobbler Stand Out

This creamy chicken cobbler is like the culinary lovechild of chicken and dumplings and a pot pie casserole.

The thicker, biscuit-like crust takes this comfort food classic to a whole new level!

Instead of the usual self-rising flour for the topping, I’ve swapped it out for Red Lobster Cheddar Bay Biscuit mix.

The result? A flaky, buttery crust that’s to die for.

And let’s not forget about the filling!

We’re talking more chicken, more veggies, and more of that savory, soul-soothing gravy that makes every bite a little piece of heaven.

One of the things I absolutely adore about this creamy chicken cobbler with Red Lobster biscuits is its versatility and convenience.

So, whether it’s a hectic weeknight or a lazy Sunday afternoon, this casserole has your back, ensuring that comfort food is always just a few steps away.

You can easily make it using frozen veggies straight from your freezer and leftover chicken from a previous meal.

You know those inexpensive rotisserie chickens from the grocery store? Perfection!

It’s a fantastic way to reduce food waste and turn those leftovers into something truly delightful.

With a few simple pantry staples and minimal prep, you can have a warm, satisfying meal on the table in no time.

More Easy Chicken Recipes You’ll Love:

overhead view of a pan of cobbler-like chicken pot pie casserole, with some of the cobbler scooped out

How to Make this Delicious Chicken Cobbler Casserole Recipe

It’s really easy to make this classic meal that the whole family will enjoy!

Ingredients You’ll Need:

chicken and biscuit cobbler served on a white plate, showing tender chicken, vegetables, and a biscuit crust.

How to Make It:

(Full printable recipe is available below)

Melt the Butter. First, you’ll add butter to a 9×13″ pan and place in the oven.

Preheat oven to 400F, allowing the butter to melt in the casserole dish while the oven heats.

cubes of butter in a baking dish, ready to be melted.

Prepare the biscuit mix. Next, while the butter melts, you’ll add biscuit mix (including the contents of the seasoning packet that comes in the box) and milk to a small bowl.

Whisk or stir to combine, then set aside.

two photos; one shows dry ingredients in a mixing bowl, the other shows milk added to the ingredients, creating a batter.

Build the casserole. Next, once the butter is melted, you’ll remove the baking dish from oven and tilt the dish to allow the butter to coat the bottom.

Add shredded chicken pieces evenly over the melted butter, then sprinkle frozen veggies in an even layer over the chicken.

two photos; one shows melted butter in a baking dish; the other shows shredded chicken and frozen veggies sprinkled over the butter.

Add the biscuit mix. Next, you’ll pour the biscuit mixture over the chicken and veggies. Do not stir.

biscuit batter being poured over the chicken and veggies in a baking dish.

Add the soup mixture. Next, in another small bowl, you’ll whisk together chicken broth and cream of chicken soup until smooth.

Pour this mixture over the biscuit mixture. Again, do not stir.

two photos; one shows biscuit mix evenly poured over chicken and veggies; the other shows cream of chicken soup and broth mixture poured over the biscuit batter.

Bake and serve. Last, you’ll transfer dish to preheated oven and bake for 40-45 minutes, or until the crust on top of the cobbler is golden brown.

Remove from oven and allow to sit for a few minutes before scooping and serving (the liquid will continue to thicken to a gravy consistency as it cools).

9x13" baking pan filled with freshly baked chicken cobbler made with red lobster biscuit mix

This savory cobbler is basically a complete meal on its own.

But if you want to serve something else alongside it, try a simple green salad or one of these side dishes for chicken and dumplings.

Notes and Adaptations:

  • You can choose to use 1 cup (a half batch) of this homemade cream of chicken soup or canned cream of chicken soup. If you use canned, you do not need to add any water to the soup.
  • I used Red Lobster biscuit mix for the buttery biscuit topping, but you can try a different variety if preferred. You’ll need abut 2 cups of biscuit mix.
  • I don’t add any cheddar cheese to the biscuit mix, but if you’d like to, you can!
  • Leftovers should be refrigerated. Store tightly covered with plastic wrap in the baking dish or transfer to an airtight container.
  • The choice of vegetable is up to you. I used peas and carrots, but you could also use mixed vegetables.
a serving of easy chicken cobbler casserole on a white plate, with a fork next to it

Recommended Equipment:

Yield: 8 Servings

Chicken Cobbler

overhead view of chicken cobbler in a casserole dish, with a scoop of the casserole removed.

This easy chicken cobbler recipe is a hearty comfort food casserole everyone is sure to love.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 55 minutes

Ingredients

Instructions

  1. Add butter to a 9x13" pan and place in the oven. Preheat oven to 400F, allowing the butter to melt while the oven heats.
  2. While the butter melts, add biscuit mix (including the contents of the seasoning packet that comes in the box) and milk to a small bowl and whisk to combine. Set aside.
  3. Once the butter is melted, remove dish from oven and tilt the dish to allow the butter to coat the bottom. Add chicken pieces evenly over the melted butter, then sprinkle frozen veggies over the chicken.
  4. Pour biscuit mixture over the chicken and veggies. Do not stir.
  5. In another small bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour this mixture over the biscuit mixture. Again, do not stir.
  6. Transfer dish to preheated oven and bake for 40-45 minutes, or until the crust is golden.
  7. Remove from oven and allow to sit for a few minutes before scooping and serving (the liquid will continue to thicken as it cools).

Notes

  • You can choose to use 1 cup (a half batch) of this homemade cream of chicken soup or canned cream of chicken soup. If you use canned, you do not need to add water.
  • I used Red Lobster biscuit mix, but you can try a different variety if preferred. You'll need abut 2 cups of biscuit mix.
  • I don't add any cheddar cheese to the biscuit mix, but if you'd like to, you can!
  • Leftovers should be refrigerated. Store tightly covered with plastic wrap in the baking dish or transfer to an airtight container.
  • The choice of vegetable is up to you. I used peas and carrots, but you could also use mixed vegetables.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 380Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 111mgSodium: 784mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 29g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Want more delicious recipe ideas?

Check out even more mealtime inspiration on my Pinterest boards!

Be sure to save this recipe to your easy dinners board on Pinterest!

Two photos; one shows a casserole dish of chicken cobbler, with some scooped out. The other shows a close-up view of the casserole served on a white plate.

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23 Comments

  1. Pauline Rohloff says:

    I have made this cobbler many times, but I put the chicken soup over the veggies and then add the biscuit mix on top, I like it better this way.

    1. Chrysti Benner says:

      Hi Pauline! Thanks for sharing your tweaks with us–so glad you’ve been enjoying it! 🙂

      1. I totally agree with putting liquid base over veggies. It makes it much more moist and tasty.

  2. Just took this out of the oven. Followed the directions to a T. Came out soupy and runny. NOT impressed!

    1. Chrysti Benner says:

      I’m sorry to hear that, Juju! It sounds like too much liquid was added somehow, if it didn’t thicken up, as it definitely shouldn’t be runny.

      1. Two cups of milk sounds like too much for the biscuit mix should it be one?

        1. Chrysti Benner says:

          Hi Linda! Two cups is correct! It will create a somewhat thin batter (definitely thinner than if you were making biscuits), which will be pourable. I hope that helps! 🙂

    2. I cut the liquids in half after the first time I made it. Loved it!

      1. Chrysti Benner says:

        Thanks for letting us know that worked well for you, Marybeth! 🙂

  3. Can this be frozen unbaked? I am dividing it up to share.

    1. Chrysti Benner says:

      Hi Cathy! I’ve never tried it, so I can’t say for sure. But I have a feeling the crust may not turn out right if you freeze it unbaked. Sorry I can’t say for sure!

  4. Randy Shandle says:

    Made this tonight took 75 minutes and it was delicious. However it was too dry. Next time I will add more chicken broth to the sauce.

    1. Chrysti Benner says:

      Hi Randy! I’m so glad you enjoyed the casserole. It may have baked a little too long, if it was still dry, as it should be a gravy-like sauce. I hope that helps! 🙂

  5. Be careful! I melted the butter and was watching, but when I reached in to remove it from the oven, it started popping and butter exploded all over the kitchen.

    1. Chrysti Benner says:

      Oh my! I’m sorry to hear that–I’ve never had that happen before!

  6. Made this dish for dinner last night. Other than doubling the recipe and adding the cheddar to biscuit mix I followed instructions to the tee. Absolutely delicious. And my family loved it!

    1. Chrysti Benner says:

      Thank you, Coco! I’m so glad to hear it was a hit! 🙂

  7. I used jiffy corn bread instead of bisquik and it’s in the oven now. Hope it turns out lol

    1. Chrysti Benner says:

      Cornbread is always a good choice with chicken! Let us know how it turns out. 🙂

  8. If I made this again. I would only put the bisquuts on top. It’s delicious right out of the eleven, but not good reheated. All of the juices absorb into the bisquuts and it’s just dry chicken, vegetables and bisquit. Make for a croud so it gets eaten the first time. Threw away the leftovers.

    1. Chrysti Benner says:

      I agree that the casserole is best when served warm after baking. Like many casseroles, the leftovers thicken a bit after refrigeration, so the texture is different. You can always cut the recipe in half and make an 8×8″ dish instead of 13×9″ to decrease leftovers!

      1. When halving the recipe do you still use the whole box of biscuit mix?

        1. Chrysti Benner says:

          Hi Samantha! I would halve all of the ingredients, including the biscuit mix. Enjoy! 🙂

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