Description
Cheddar Bay Chicken Cobbler is a hearty, savory comfort dish that combines tender shredded chicken and creamy sauce topped with a golden, cheesy biscuit crust inspired by Red Lobster’s famous Cheddar Bay Biscuits. It’s the ultimate one-pan meal — rich, flavorful, and satisfying.
Ingredients
- For the Filling:
- 3 cups cooked shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- For the Biscuit Topping:
- 2 cups Bisquick mix (or self-rising biscuit mix)
- 1 cup shredded sharp cheddar cheese
- ⅔ cup milk
- 4 tablespoons melted butter
- For the Garlic Butter Topping:
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken and vegetables until well combined.
- Pour the chicken mixture evenly into the prepared baking dish.
- In another bowl, combine Bisquick mix, cheddar cheese, milk, and melted butter until a thick batter forms.
- Dollop the biscuit mixture over the chicken filling and spread gently to cover the surface.
- Bake for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.
- In a small bowl, mix melted butter, garlic powder, and parsley. Brush over the hot biscuit topping right after removing from the oven.
- Let rest for 5–10 minutes before serving. Enjoy warm!
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Add cooked bacon or diced ham for extra richness.
- To make it spicy, stir in a pinch of cayenne or red pepper flakes.
- This cobbler reheats beautifully — just cover with foil and bake at 350°F for 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American