Save I threw this together on a rainy Wednesday when I had exactly one hour before everyone got home and absolutely no plan for dinner. The pantry offered canned chicken, a box of Red Lobster biscuit mix I'd been hoarding, and some frozen veggies that had seen better days. What came out of the oven was so good my kids asked if we were celebrating something. We weren't, but it felt like we should have been.
The first time I made this, my brother-in-law showed up unannounced right as I pulled it from the oven. He stood in the doorway, sniffed the air, and said it smelled like the best kind of trouble. I handed him a plate and he went quiet for three bites straight. Now he texts me every few weeks asking if it's cobbler night.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my go-to because it's already seasoned and juicy, but canned works in a pinch and nobody will judge you.
- Frozen mixed vegetables: I like the classic medley with peas, carrots, corn, and green beans because it adds color and sweetness without any prep work.
- Condensed cream of chicken soup: This is the creamy base that holds everything together, and it brings a comforting, old-school casserole vibe.
- Low-sodium chicken broth: It loosens the soup so the filling stays saucy and doesn't turn into a brick.
- Garlic powder, dried thyme, black pepper, salt: These four seasonings give the filling depth without needing to chop a single thing.
- Red Lobster Cheddar Bay Biscuit Mix: This is the star, it comes with a seasoning packet that you'll use later, so don't lose it in the pantry chaos.
- Whole milk: It makes the biscuit topping tender and rich, low-fat milk works but the texture won't be quite as plush.
- Sour cream: This addition makes the biscuits extra fluffy and adds a subtle tang that balances the cheese.
- Shredded cheddar cheese: Sharp cheddar gives the topping a little bite, but mild works if that's what you've got.
- Unsalted butter, melted: You'll mix this with the seasoning packet and brush it over the top for that signature garlicky, buttery crust.
- Fresh parsley: Optional, but a sprinkle at the end makes it look like you really tried.
Instructions
- Preheat and prep:
- Set your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. This size is important because it gives the biscuit topping room to puff up without spilling over.
- Mix the filling:
- In a large bowl, stir together the chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, pepper, and salt until everything is evenly coated and creamy. Spread this mixture into your prepared dish and smooth the top with a spatula.
- Make the biscuit topping:
- In another bowl, combine the biscuit mix (save that little seasoning packet for later), milk, sour cream, and shredded cheddar. Stir until just combined, it should look a little lumpy and shaggy, not smooth.
- Top the filling:
- Drop spoonfuls of the biscuit batter over the chicken mixture, spreading gently to cover most of the surface but leaving a few small gaps. These gaps let steam escape and keep the bottom from getting soggy.
- Add the magic:
- Melt the butter in a small bowl or microwave-safe cup, then stir in the reserved seasoning packet until it's well mixed. Drizzle this all over the biscuit topping, making sure to hit as much surface area as you can.
- Bake:
- Slide the dish into the oven and bake uncovered for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling up around the edges. Your kitchen will smell like a cozy hug.
- Rest and serve:
- Let the cobbler sit for 5 to 10 minutes before scooping into it. This gives the filling time to thicken up a bit and makes serving way less messy.
Save One Sunday, I made this for a potluck and watched three people go back for seconds before I even got a first helping. Someone asked for the recipe and I realized I'd never actually written it down, I'd just been winging it every time. That's when I knew it had become one of those dishes that didn't need a plan, it just needed to happen.
How to Make It Your Own
If you want to dress it up, sauté a small diced onion and a couple cloves of minced garlic in butter until soft and fragrant, then stir them into the filling. It adds a layer of sweetness and depth that makes the whole dish taste more intentional. You can also swap the chicken for leftover turkey, especially after the holidays, or toss in cooked bacon bits for a smoky, salty kick. I've even added a handful of chopped fresh herbs like parsley, dill, or chives to the biscuit batter, and it turned out beautifully.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and they reheat like a dream in the oven at 350°F for about 15 minutes. The microwave works in a pinch, but the biscuit topping won't crisp back up the same way. I've also frozen individual portions wrapped tightly in foil and plastic wrap, and they thawed and reheated just fine a month later. Just add a few extra minutes in the oven and maybe a fresh sprinkle of cheese on top.
What to Serve Alongside
This cobbler is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness. Roasted green beans or steamed broccoli work too, especially if you want to add more vegetables without much effort. On colder nights, I'll put out a basket of buttered dinner rolls even though the biscuit topping is already carb-heavy, because sometimes you just need bread on bread.
- A crisp side salad with tangy dressing balances the creamy filling.
- Roasted or steamed green vegetables add color and a bit of freshness.
- Extra biscuits or rolls never hurt if you're feeding a crowd.
Save This is the kind of meal that makes a regular weeknight feel special without asking much of you in return. I hope it becomes one of those recipes you reach for when you need comfort in a dish.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is a great choice and helps simplify preparation while adding rich flavor.
- → What vegetables work best in this cobbler?
A mix of peas, carrots, corn, and green beans adds color and texture, but feel free to adjust based on preference.
- → How do I achieve a golden biscuit topping?
Baking uncovered at 375°F for 35–40 minutes allows the biscuit topping to turn beautifully golden and crisp.
- → Can I add extra herbs for flavor?
Absolutely! Fresh parsley or thyme can enhance the aroma and taste of the dish.
- → Is it possible to lighten the dish?
Using low-fat milk and reduced-fat cheese reduces richness without sacrificing texture.