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Chicken & Biscuit Dinner Cobbler

Irresistible Chicken & Biscuit Dinner Cobbler for Family Nights

Chicken & Biscuit Dinner Cobbler combines classic chicken pot pie flavors with an easy biscuit topping, making it a family favorite for busy weeknights.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • ½ cup butter Substitution Note: Use margarine for a dairy-free option.
  • 4 cups shredded chicken Substitution Note: Any cooked chicken can be used.
  • 1 12 oz bag frozen mixed vegetables Substitution Note: Fresh or other frozen vegetables can be used.
  • 1 11.36 oz box Red Lobster Cheddar Bay Biscuit Mix Note: This mix can be swapped with homemade biscuit mix.
  • 2 cups whole milk Substitution Note: Use low-fat or dairy-free milk alternatives as needed.
  • 1 14.5 oz can chicken broth Note: Vegetable broth can be used for a lighter flavor.
  • 1 10.5 oz can cream of chicken soup Note: Cream of mushroom soup works as a delicious variation.
  • to taste seasoning (e.g., garlic powder, onion powder, black pepper) Tip: Low-sodium versions make it healthier.
For Additional Flavor
  • 1 to 2 cups shredded cheddar cheese Tip: The combination with the chicken & biscuit dinner cobbler is irresistible!

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Microwave or stovetop

Method
 

Step-by-Step Instructions for Chicken & Biscuit Dinner Cobbler
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Melt ½ cup of butter and pour it evenly across the bottom of the baking dish. Layer 4 cups of shredded chicken on top.
  3. Add 12 oz bag of frozen mixed vegetables over the chicken and season with garlic powder, onion powder, and black pepper.
  4. In a mixing bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with the seasoning packet and 2 cups of whole milk, whisk until just combined and pour over the vegetables.
  5. Combine one can of chicken broth and one can of cream of chicken soup, stir until smooth, and pour evenly over the biscuit layer without stirring.
  6. Bake uncovered for 55 to 65 minutes until the top is golden brown and edges are bubbling.
  7. Remove from oven and let it sit for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

This casserole is easily customizable with different vegetables or cheese variations. Serve with a fresh salad for a complete meal.

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