Chicken Cobbler Casserole is a hearty and comforting dish that combines tender shredded chicken, savory vegetables, and a buttery biscuit topping. Perfect for family dinners or cozy gatherings, this casserole is easy to prepare and packed with flavor.
Ingredients:
For the Filling:
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
Instructions:
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the Filling:
- In a large mixing bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper. Mix well to combine.
Assemble the Casserole:
- Spread the chicken mixture evenly into the prepared baking dish.
Make the Biscuit Topping:
- In a separate bowl, whisk together flour, baking powder, and salt. Add melted butter and milk, stirring until a thick batter forms.
Top the Casserole:
- Drop spoonfuls of the biscuit batter over the chicken mixture, spreading slightly to cover most of the casserole.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
Serve:
- Let the casserole cool for 5 minutes before serving. Pair with a side salad or steamed vegetables for a complete meal.
Tips:
- Add shredded cheese (cheddar or mozzarella) to the filling for extra creaminess.
- Substitute cream of chicken soup with cream of mushroom soup for a twist in flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
