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Viral Easy Cheddar Bay Chicken Cobbler Casserole

A wooden spoon lifts a portion of cheesy chicken cobbler, showing fluffy biscuits and melted cheddar topping.
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Make this creamy, cheesy chicken cobbler casserole topped with a savory biscuit crust. It is a simple, hearty comfort food dinner perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup sharp cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 package refrigerated biscuit dough (8 count)
  • 1/4 cup melted butter
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder (for topping)
  • 1/4 cup sharp cheddar cheese, shredded (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of celery soup, sour cream, chicken broth, frozen vegetables, 1 cup of shredded cheddar cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and pepper. Mix until all ingredients are evenly combined.
  3. Pour the chicken mixture into the prepared baking dish and spread it into an even layer.
  4. Open the refrigerated biscuit dough. Cut each biscuit into quarters. Arrange these biscuit pieces randomly over the top of the chicken mixture, leaving small gaps between them.
  5. In a small bowl, mix the melted butter, 1 teaspoon dried parsley, and 1/2 teaspoon garlic powder. Brush this mixture evenly over the biscuit pieces.
  6. Bake for 20 minutes.
  7. Remove the dish from the oven. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the biscuits.
  8. Return the dish to the oven and bake for another 5 to 10 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
  9. Let the chicken cobbler rest for 5 minutes before you serve it.

Notes

  • For a Red Lobster biscuit copycat flavor, add 1/2 teaspoon of dried dill to the butter topping mixture.
  • If you do not have rotisserie chicken, cook and shred about 1.5 pounds of raw chicken breast before starting the recipe.
  • This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbyjade.com/easy-chicken-cobbler-cheesy-casserole-recipe/