Cheddar Bay Chicken Cobbler – Plain Chicken

Cheddar Bay Chicken Cobbler Recipe – comfort food at its best! Chicken, mixed vegetables, Cheddar Bay biscuit mix, milk, cream of chicken soup, and chicken broth. Effortless to make and the whole family gobbles it up! One bite and it will earn a spot in your dinner rotation.

Plain Chicken participates in affiliate advertising programs. We may earn a small commission when you make purchases through links on our site.

Cheddar Bay Chicken Cobbler

This Cheddar Bay Chicken Cobbler is the ultimate comfort food with layers of bold, savory flavor in every bite. Packed with tender chicken and a velvety sauce that’s irresistibly satisfying. As the casserole rests, the sauce thickens into a luscious gravy that ties all the layers together. It’s the kind of meal that warms you up from the inside out and has everyone reaching for seconds.

How to Make TikTok Chicken Cobbler

This chicken casserole is super easy to make with only a few simple ingredients. Spray a 9×13-inch baking dish with nonstick cooking spray. Pour melted butter into the bottom of the prepared pan. Add shredded chicken to the pan and sprinkle frozen mixed vegetables over the chicken. 

In a mixing bowl, whisk together the Red Lobster cheddar bay biscuit mix, seasoning packet, and milk. Pour the chicken mixture. Whisk together the cream of chicken soup and chicken broth in the same bowl. Pour the chicken soup mixture over the biscuit mix layer. Do not stir.

Bake in a preheated oven until golden brown and slightly jiggly. Let the casserole rest for about 10 to 15 minutes before serving. This will allow the sauce to thicken to a gravy consistency. Garnish with fresh parsley.

Helpful Tips & Frequently Asked Questions

• I use rotisserie chicken for the shredded chicken in this dish. You can substitute any cooked chicken – chicken breasts, chicken thighs, or chicken tenderloins all work great.
• I use frozen mixed vegetables with corn, green beans, peas, and carrots.  frozen peas and carrots – You can use other frozen vegetables or just leave the veggies out.
• Add a layer of cheddar cheese for extra flavor.
• You can add more seasonings to the biscuit topping: onion powder garlic powder, paprika, salt, and black pepper are good additions.
• I suggest using Unsalted Cream of Chicken or Mushroom Soups in this dish to control the sodium.
• Can I freeze Chicken Cobbler? Yes. Bake the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
  • Thaw overnight in the fridge and reheat in the microwave, or cover the pan with foil and bake at 350ºF until heated through.
• Store leftovers in an airtight container in the refrigerator.

What to Serve with Chicken Pot Pie Cobbler

This casserole is AH-MAZ-ING! We have made it several times over the past month and can not get enough of it. Cheddar Bay Chicken Cobbler is rich, hearty, and packed with comforting flavors, so pairing it with lighter, refreshing sides creates a balanced meal. 

 Whether for a family dinner or a potluck, these sides complement the cobbler without overpowering its comforting charm.

Salads

Village Tavern House Salad

Village Tavern House Salad Recipe – easy and delicious house salad recipe. Salad mix topped with mushrooms, red onion, blue…

Vegetables

Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesan (Divine Asparagus) – only 5 ingredients! Asparagus stalks, mayonnaise, parmesan cheese, garlic powder, and paprika. Ready…

Side Dish

Copycat KFC Coleslaw

Copycat KFC Coleslaw Recipe – Recreate the iconic taste of KFC’s famous coleslaw at home with our irresistible recipe! Crisp…

Side Dish

Homemade Chicken Rice-A-Roni

Homemade Chicken Rice-A-Roni Recipe – you’ll never use the boxed stuff again! Rice, spaghetti, chicken bouillon, Italian seasoning, parsley, garlic…

Chicken Cobbler

Yield: 6 people

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Cheddar Bay Chicken Cobbler Recipe – comfort food at its best! Chicken, mixed vegetables, Cheddar Bay biscuit mix, milk, cream of chicken soup, and chicken broth. Effortless to make and the whole family gobbles it up! One bite and it will earn a spot in your dinner rotation.

• ¼ cup melted butter
• 4 cups cooked chopped chicken
• 1 (10-oz) bag frozen mixed vegetables
• 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix
• 2 cups milk
• 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• 2 cups chicken stock

• Preheat oven to 375ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

• Pour melted butter in the bottom of the prepared pan. Add shredded chicken to the pan and sprinkle frozen mixed vegetables over the chicken. 

• In a mixing bowl, whisk together Red Lobster cheddar bay biscuit mix, seasoning packet, and milk. Pour the chicken mixture. In the same bowl, whisk together cream of chicken soup and chicken broth. Pour the chicken soup mixture over the biscuit mix layer. Do not stir.

• Bake for 45 to 55 minutes, until golden brown and slightly jiggly.

• Let the casserole rest for about 10 to 15 minutes before serving. This will allow the sauce will thicken to a gravy consistency. Garnish with fresh parsley.

• I use rotisserie chicken for the shredded chicken in this dish. You can substitute any cooked chicken – chicken breasts, chicken thighs, or chicken tenderloins all work great.
• I use frozen mixed vegetables with corn, green beans, peas, and carrots.  frozen peas and carrots – You can use other frozen vegetables or just leave the veggies out.
• Add a layer of cheddar cheese for extra flavor.
• You can add more seasonings to the biscuit topping: onion powder garlic powder, paprika, salt, and black pepper are good additions.
• I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
• Can I freeze Chicken Cobbler? Yes. Bake the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to four months. 
  • Thaw overnight in the fridge and reheat in the microwave, or cover the pan with foil and bake at 350ºF until heated through.
• Store leftovers in an airtight container in the refrigerator.

Steph