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Per serving
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- 1
Butter the dish and layer the chicken
Heat your oven to 350 degrees F. Pour 4 tablespoons of the melted butter across the bottom of a 9x13-inch baking dish, tilting it so it spreads out. Scatter the chopped cooked chicken evenly over the butter. Don't stir it in — the layers are what make this a cobbler.
- 2
Add the vegetables
Sprinkle the frozen peas and carrots evenly over the chicken. Again, no stirring — just let them settle into their own layer.
- 3
Pour on the gravy
In a bowl, whisk together the cream of chicken soup, chicken broth, 1 teaspoon of the garlic powder, the onion powder, and the black pepper until smooth. Pour this all over the chicken and vegetables. It'll look like a lot of liquid, but trust it — that's your gravy.
- 4
Mix the cheddar biscuit topping
In that same bowl, stir together the biscuit baking mix, milk, and shredded cheddar until you have a loose batter. Spoon it evenly over the top of the casserole and gently spread it to the edges. Don't stir it into the layers below.
- 5
Bake until golden
Bake uncovered for 50 to 60 minutes, until the top is golden brown and the edges are bubbling. Ovens vary, so keep an eye out for that light golden color.
- 6
Brush with garlic butter and rest
Stir the remaining 2 tablespoons melted butter together with the remaining 1/2 teaspoon garlic powder and brush it over the warm topping. Let the cobbler rest at least 10 minutes before serving — this is the step folks skip, and it's what lets the filling thicken up so it scoops nice instead of runny.
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Cheddar Biscuit Chicken Cobbler
Created by: HomeCooking
Ingredients
- 6 tbsp salted butter
- 3 cup cooked chicken
- 12 oz peas and carrots
- 10 1/2 oz cream of chicken soup
- 2 cup chicken broth
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 cup biscuit baking mix
- 2 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Butter the dish and layer the chickenHeat your oven to 350 degrees F. Pour 4 tablespoons of the melted butter across the bottom of a 9x13-inch baking dish, tilting it so it spreads out. Scatter the chopped cooked chicken evenly over the butter. Don't stir it in — the layers are what make this a cobbler.
- Add the vegetablesSprinkle the frozen peas and carrots evenly over the chicken. Again, no stirring — just let them settle into their own layer.
- Pour on the gravyIn a bowl, whisk together the cream of chicken soup, chicken broth, 1 teaspoon of the garlic powder, the onion powder, and the black pepper until smooth. Pour this all over the chicken and vegetables. It'll look like a lot of liquid, but trust it — that's your gravy.
- Mix the cheddar biscuit toppingIn that same bowl, stir together the biscuit baking mix, milk, and shredded cheddar until you have a loose batter. Spoon it evenly over the top of the casserole and gently spread it to the edges. Don't stir it into the layers below.
- Bake until goldenBake uncovered for 50 to 60 minutes, until the top is golden brown and the edges are bubbling. Ovens vary, so keep an eye out for that light golden color.
- Brush with garlic butter and restStir the remaining 2 tablespoons melted butter together with the remaining 1/2 teaspoon garlic powder and brush it over the warm topping. Let the cobbler rest at least 10 minutes before serving — this is the step folks skip, and it's what lets the filling thicken up so it scoops nice instead of runny.