Chicken Cobbler Recipe

• Holly’s Recipe Highlights: Cheddar Chicken Cobbler
• Ingredient Notes for Chicken Cobbler
• How to Make Chicken Cobbler
• Save It For Later
• Cozy Chicken Favorites

This Chicken Cobbler Recipe is the kind of easy, family-friendly dinner that comes together with simple ingredients. With tender chicken, cheesy broccoli, and a golden biscuit topping, it has the cozy comfort of a chicken pot pie casserole and the easy shortcut appeal of this chicken divan.

Holly’s Recipe Highlights: Cheddar Chicken Cobbler

Flavor: Rich and savory with tender chicken, creamy sauce, melty cheddar, and buttery, garlicky biscuits on top for the perfect cozy dish.

Why Make It: Uses cooked chicken and biscuit mix for a hearty, cozy shortcut dinner that comes together with minimal prep. 

Recommended Tools: A 9×13 baking dish, a microwave-safe bowl, and one mixing bowl bring this recipe together.

Total time: 63 minutes Serves: 6 Cooking Method: Baked Casserole Difficulty: Medium

Ingredient Notes for Chicken Cobbler

• Chicken: Cooked crockpot shredded chicken adds hearty flavor, though any cooked chicken or turkey will do. Use leftover rotisserie chicken for the fastest prep!
• Broccoli: Chop the broccoli into small pieces so it cooks evenly and fits into each bite. Whether you use fresh or frozen, be sure to drain it very well after steaming.
• Cream of Chicken Soup: Condensed cream of chicken soup creates a rich, cozy base. Canned or homemade cream of mushroom or cream of celery soup can be used in a pinch.
• Cheddar Bay Biscuit Mix: This mix adds a buttery, garlicky flavor. If you swap in homemade Bisquick, be sure to add extra herb & garlic seasoning or garlic salt to make up for the missing flavor packet.
• Variations:
  • Swap the broccoli for mixed vegetables, peas, and carrots, or sautéed mushrooms.
  • Add cooked bacon, diced pimentos, or a sprinkle of parmesan for extra savory flavor.
  • Stir in a little black pepper or extra seasoning for a flavor boost.

How to Make Chicken Cobbler

1. Melt the butter in the casserole dish and prepare the broccoli.

2. Layer the chicken, broccoli, and cheese in the casserole dish, and pour the sauce over the top.

3. Add the biscuit topping and bake. Brush with butter, then rest before serving (full recipe below).

Save It For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. The filling freezes well, but the biscuit topping can soften a bit after thawing.

Reheat covered in the oven at 350°F or in the microwave until heated through.

Did you enjoy this Cheddar Chicken Cobbler Recipe? Leave a comment and rating below.

Prep Time 5 minutes minutes

Cook Time 48 minutes minutes

10 minutes minutes

Total Time 1 hour hour 3 minutes minutes

• Preheat oven to 375°F. Place ¼ cup butter in a 9×13-inch baking dish and place it in the oven while it is preheating to melt.

• Add the broccoli to a bowl with 2 tablespoons of water. Cover and microwave at full power for 2 to 3 minutes until bright green and just barely tender. Drain very well. (see notes for stovetop option).

• Layer shredded chicken evenly over the melted butter. Top with the steamed broccoli, followed by the cheddar cheese.

• In a medium bowl, whisk together cream of chicken soup, chicken broth, herb and garlic seasoning, and onion powder. Season with additional salt and pepper if desired. Pour the sauce over the filling. Do not stir.

• For the topping, in the same bowl, combine biscuit mix, seasoning packet, and milk. Pour over the filling. Do not stir.

• Bake uncovered 45 to 50 minutes or until the top is golden and the biscuits in the center are cooked through.

• Brush the top of the cobbler with melted butter. Rest 10 minutes before serving.

To reduce the sodium, use reduced sodium soup and unsalted butter. To steam the broccoli on the stovetop, add the broccoli and 3 tablespoons of water to a skillet with a lid. Let simmer over medium high heat, turning as needed, until slightly softened. Drain well. The Cheddar Bay biscuit mix can be replaced with Bisquik (add additional garlic salt to taste) or homemade drop biscuits. The biscuit mixture is intended to be a bit softer than a drop biscuit.
If the topping begins to brown too much, lightly tent the foil over it. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

Calories: 447 | Carbohydrates: 11g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 678mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1169IU | Vitamin C: 54mg | Calcium: 321mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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