Chicken Cobbler Recipe

Hot and bubbly Chicken Cobbler in a casserole dish.

This rich and hearty Chicken Cobbler Recipe will have the whole family begging for seconds! You'll love how easy this is to make.

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings servings

Calories 420kcal

Author Deb Clark

Ingredients

4 cups cooked chicken breast diced
10- ounce bag of frozen mixed vegetables
1 clove garlic minced
2 cans 10.5 oz cream of chicken soup
12- ounce can of evaporated milk
1 teaspoon dried Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
For the Drop Biscuits
2 cups Bisquick
⅔ cup milk
¼ cup butter melted
½ teaspoon garlic powder
½ cup shredded cheddar cheese

Instructions

Preheat your oven to 375°F. Spray 9x13 casserole dish with nonstick cooking spray, set aside.
In a large mixing bowl, combine the diced chicken, frozen mixed vegetables, cream soup, evaporated milk, diced onions, garlic, Italian seasoning, salt and pepper. Mix to combine.
Transfer to the prepared casserole dish, spreading it evenly.
In a medium bowl, mix together the Bisquick baking mix, milk, shredded cheddar cheese, melted butter, garlic powder, stir until just combined.
Use a spoon to drop tablespoon-sized portions of the mixture evenly over the chicken and vegetable filling in the casserole dish. Small spoonfuls are better than large spoonful as the dumplings will expand as they baked.
Place the casserole dish in the preheated oven and bake for 30-35 minutes or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and allow the cobbler to cool for a few minutes before serving.

Notes

Refrigerate - Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, cool the casserole completely and then transfer it to a freezer-safe container for up to three months.

Reheat - The best way to reheat this casserole is in the oven at 350 degrees f for 20-25 minutes or until warm all the way through.

Nutrition