Make a simple, hearty chicken cobbler casserole topped with a savory cheddar biscuit topping. This dish is a quick comfort food dinner.
Author:Lena Maxwell
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie works well)
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1/2 cup shredded sharp cheddar cheese
1/4 cup milk (for topping)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, 1/2 cup milk, sour cream, frozen vegetables, garlic powder, and pepper. Mix well until combined.
Spread the chicken mixture evenly into the prepared baking dish.
Prepare the biscuit topping: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and the remaining 1/4 cup milk until just combined into a shaggy dough. Do not overmix.
Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture in the baking dish.
Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbly.
Let the casserole rest for 5 minutes before serving.
Notes
For a shortcut, you can use store-bought biscuit dough instead of making the topping from scratch.
If you do not have cream of chicken soup, you can substitute it with cream of mushroom soup.
Shredded rotisserie chicken saves significant preparation time for this recipe.