Yummy Chicken and Biscuit Cobbler
This comforting dish combines tender chicken, flavorful vegetables, and golden biscuits topped with velvety cheese, creating an irresistible one-pan meal.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded
- 2 cups mixed vegetables (e.g., carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup milk Can substitute with dairy-free milk if needed.
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 2 cups cheddar biscuit mix Can use gluten-free variant.
- 1 cup shredded cheddar cheese
- Fresh herbs (optional, for garnish)
Instructions
Preparation
- Start by gathering all your necessary ingredients. Shred the rotisserie chicken into bite-sized pieces, and chop any vegetables if you’re using fresh ones. Make sure your biscuit mix is ready by checking the package instructions.
- In a large mixing bowl, combine the shredded rotisserie chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix everything well until the ingredients are evenly combined and the mixture appears creamy.
- Pour the chicken and vegetable mixture into a greased 9x13 inch baking dish, spreading it evenly.
- In a separate bowl, follow the package instructions for the cheddar biscuit mix. Usually, this entails adding water or milk to the mix until just combined. Be careful not to over-mix.
- Once your biscuit mix is ready, use a spoon to drop dollops of the biscuit batter over the surface of the chicken mixture.
- Sprinkle the shredded cheddar cheese over the dollops of biscuit batter.
- Place the baking dish in the preheated oven (400°F or 200°C) and bake for about 25-30 minutes until the biscuits are golden brown.
- Once baked, take it out of the oven and allow it to cool for a few minutes. Optionally, garnish with fresh herbs before serving.
Notes
This dish is perfect for family dinners and gatherings. You can customize the vegetables and even opt for a lighter version using lower-fat creams or herbal broth instead of cream of chicken soup.