When the temperatures drop we all start to crave heartier, warm-you-up-from-the-inside-out kinda meals. Instead of a fruit based cobbler that’s served for dessert, this recipe takes that idea and turns it into a savory main dish instead. The creamy chicken filling topped with a biscuit crust and melted cheese will get your mouth watering as it bakes up in the oven. There’s almost no stirring, mixing or prep work required; just layer all the ingredients into a casserole dish and let your oven do all the hard work for you.
Preheat oven to 350℉.
Place butter in the bottom of the casserole dish and place it in the oven while it’s preheating to melt the butter.
Once the butter is melted, remove casserole dish from the oven and tilt the pan to make sure the butter coats the entire bottom of the pan.
Top the melted butter with an even layer of shredded chicken.
Top chicken with sliced mushrooms.
Top with a layer of frozen peas and carrots. No need to thaw them first. Set casserole dish aside.
In a mixing bowl, combine the chicken broth, and cream of mushroom soup.
Pour the mixture evenly over the chicken, mushrooms, frozen peas and carrots. Do not stir.
In a mixing bowl combine the biscuit mix, including the butter seasoning packet, with 2 cups milk. Whisk to combine.
Pour this mixture evenly over everything in the casserole dish. Do not stir.
Bake for 45-55 minutes until hot and bubbly and the center is no longer jiggly.
Remove from the oven and top with shredded cheddar cheese.
Return to the oven and bake for an additional 5-10 minutes until golden brown and cheese is melted and bubbly.
Let casserole to rest for 10 minutes so it can set up before cutting into it.
This is the perfect meal when you’re just too darn tired to spend a lot of time in the kitchen cooking up an elaborate meal but the family is hankering for something good to eat for dinner. Just because this meal is easy to make, doesn’t mean it can’t taste good! The shredded chicken makes it filling, the veggie loaded filling is delicious and the biscuit topping with the melted cheddar cheese makes this a lick-your-plate-clean delectable dish! Your family will love it and you are going to love how incredibly easy it is to make.
Chicken Cobbler
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 1 stick butter
- 20 oz shredded chicken
- 7 oz can of sliced mushrooms, drained
- 10 oz frozen peas and carrots
- 14.5 oz can chicken broth
- 1 can cream of mushroom soup
- 2 cups whole milk
- 1 box Red Lobster biscuit mix
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350℉.
- Place butter in the bottom of the casserole dish and place it in the oven while it's preheating to melt the butter.
- Once the butter is melted, remove casserole dish from the oven and tilt the pan to make sure the butter coats the entire bottom of the pan.
- Top the melted butter with an even layer of shredded chicken.
- Top chicken with sliced mushrooms.
- Top with a layer of frozen peas and carrots. Set casserole dish aside.
- In a mixing bowl, combine the chicken broth, and cream of mushroom soup. Pour the mixture evenly over the chicken, mushrooms, frozen peas and carrots. Do not stir.
- In the same mixing bowl combine the biscuit mix, including the butter seasoning packet, with 2 cups milk. Whisk to combine.
- Pour this mixture evenly over everything in the casserole dish. Do not stir.
- Bake for 45-55 minutes until hot and bubbly and the center is no longer jiggly.
- Remove from the oven and top with shredded cheddar cheese.
- Return to the oven and bake for an additional 5-10 minutes.
- Allow casserole to rest 10 minutes before serving.
Did You Make This?
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