Chicken Cobbler Biscuit Topping (Printable)

Tender chicken and veggies baked under a fluffy cheddar biscuit topping for a warm, savory meal.

# What You'll Need:

→ Chicken & Filling

01 - 2 cups cooked, shredded chicken (canned or rotisserie)
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt, adjust to taste

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream
12 - 1 cup shredded cheddar cheese
13 - 4 tablespoons unsalted butter, melted

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, mix chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, dried thyme, black pepper, and salt. Spread evenly into the baking dish.
03 - In a separate bowl, combine biscuit mix (reserve seasoning packet), milk, sour cream, and cheddar cheese. Stir until just blended.
04 - Drop spoonfuls of biscuit mixture evenly over the chicken filling, spreading gently to cover with some gaps for steam.
05 - Melt butter and stir in reserved biscuit seasoning packet. Drizzle over biscuit topping.
06 - Bake uncovered for 35 to 40 minutes until biscuit topping is golden and filling is bubbling.
07 - Let rest for 5 to 10 minutes before serving. Garnish with parsley if desired.

# Expert Suggestions:

01 -
  • It uses that Red Lobster biscuit mix you bought on impulse and forgot about, turning it into a genius shortcut.
  • The whole thing comes together in under an hour with almost no chopping or fuss.
  • Leftovers taste even better the next day when the biscuit topping soaks up all the savory filling.
  • Kids and picky eaters devour it without asking what's in it.
02 -
  • Don't skip letting the casserole rest after baking, if you dig in right away the filling will be molten lava and the biscuits won't hold their shape.
  • If your biscuit topping is browning too fast, tent the dish loosely with foil for the last 10 minutes so it cooks through without burning.
  • Taste the filling before you top it, the soup and broth vary in saltiness and you might need to adjust before it goes in the oven.
03 -
  • Use a rotisserie chicken from the deli counter and shred it while it's still slightly warm, it pulls apart easier and stays juicier.
  • Add a pinch of smoked paprika to the filling for a subtle depth that makes people wonder what your secret is.
  • If you want extra cheese, sprinkle a handful of cheddar on top of the biscuit batter right before drizzling the butter for a crispy, golden cap.
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