Grandma's Chicken Cobbler Casserole Recipe Is What to Make This Week by Jan Mostrom

We were hosting a group for dinner, so I wanted to bake an easy casserole that would please both the kids and the grownups. Enter this delicious and easy chicken cobbler casserole recipe that my husband said reminded him of his grandma's old-fashioned chicken and dumplings. My cousin declared it the most favorite thing I've ever cooked for him, and I've cooked him quite a few dinners!

I love the ease of using a roasted chicken, and the layers of ingredients make this the ultimate comfort food meal anytime! To make this chicken cobbler recipe, you will need just a few easy ingredients. Here is what to gather from your fridge and pantry: butter, a rotisserie chicken for shredding, frozen mixed vegetables, a box of Cheddar Bay Biscuit Mix, milk, a can of cream of chicken soup, chicken broth and optional fresh parsley for serving.

Serve this rich chicken casserole for dinner with your favorite side dishes. Because it's so rich and delicious, a fresh garden salad would be a nice choice. Don't forget a tall glass of iced tea, too!

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Cuisine: American
Prep Time: 10 minutes plus time to cool 
Cook Time: 50 to 60 minutes
Total Time: 1 hour and 10 minutes
Servings: 6

Ingredients

• 1/2 cup (1 stick) butter
• 4 cups rotisserie chicken meat, shredded
• 15 ounces (1 bag) frozen mixed vegetables (corn, peas, carrots and beans, etc.)
• 11.36 ounces (1 box) Cheddar Bay Biscuit Mix
• 2 cups milk
• 10.5 ounces (1 can) cream of chicken soup
• 2 cups chicken broth
• 2 tablespoons fresh chopped parsley (optional)

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Can Opener
• Mixing Bowl
• Airtight Containers
• Kitchen Towels
• Pepper Grinder

Recipe Notes

• I used Red Lobster Cheddar Bay Biscuit Mix®.

• Instead of rotisserie chicken, you could use any leftover chicken meat.

• Store any leftovers covered in the fridge for up to three days.

Here's how to make it: 

1. Preheat the oven to 375 degrees F. In the bottom of a cake pan or similar-sized baking dish place your butter and put into the oven to melt.
   
2. Remove the pan from the oven when the butter is melted.
   
3. Top with the shredded chicken.
   
4. Top with the frozen vegetables.
   
5. In a medium bowl add the dry biscuit mix, seasonings from the mix and milk. Stir together.
   
   
6. Pour the mixture over the chicken and vegetables. Do not stir.
   
7. In the same bowl add soup and chicken broth. Whisk until well blended.
   
8. Pour over the biscuit mix. Do not stir.
   
9. Place the casserole in the oven and bake until nicely brown and only a small bit of movement in the center, about 50 minutes to 1 hour. Remove from the oven, cool for about 10 minutes and sprinkle with parsley, if desired.
   

Nutrition Facts Per Serving

Calories: 757

Total Fat: 24.7g

Saturated Fat: 12.7g

Cholesterol: 93mg

Sodium: 873mg

Total Carbohydrate: 96.4g

Dietary Fiber: 30.3g

Total Sugars: 23.4g

Protein: 37.5g

Vitamin D: 11mcg

Calcium: 236mg

Iron: 7mg

Potassium: 1361mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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