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chicken cobbler casserole with bisquick
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Chicken Cobbler

This Chicken Cobbler is a cozy, kid-friendly dinner featuring a creamy mixture of chicken, vegetables, and buttery, cheesy biscuits!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Keyword: Best chicken cobbler with biscuit topping, Chicken cobbler with cheddar biscuit crust, Comfort food chicken cobbler casserole, Creamy chicken cobbler for family dinner, Easy homemade chicken cobbler recipe, Hearty chicken cobbler with vegetables, One-pot chicken cobbler meal ideas, Southern style chicken cobbler bake, Winter comfort chicken and vegetable cobbler
Servings: 12 people
Calories: 331kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1 pound cooked and cubed chicken about 4 cups leftover rotisserie chicken (skin and bones removed)
  • 1 (16 oz) bag frozen mixed vegetables I used corn, peas, carrots and green beans
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne optional
  • 1/2 cup unsalted butter melted
  • 2 cups bisquick
  • 1 1/2 cups whole milk
  • 1 (8 oz) block cheddar cheese shredded
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 cup chicken broth
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F and grease a glass 9x13 inch baking dish with cooking spray. Set aside.
  • In a large bowl, mix together chicken, vegetables, garlic powder, onion powder, paprika, basil, salt, pepper, and optional cayenne pepper until combined, then spread into an even layer in the prepared baking dish.
  • Drizzle evenly with melted butter, then set aside.
  • In the same bowl, whisk together bisquick, milk, and shredded cheese until combined, then pour over the chicken and vegetables; don’t stir and set aside.
  • In the same bowl, whisk together soup and broth until combined, then pour over the bisquick mixture; again, do not stir.
  • Bake in preheated oven, uncovered, for 45-60 minutes, or until the edges and top are golden brown and there’s only a slight jiggle in the center.
  • Allow to cool for 10 minutes before scooping and serving!
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Notes

Be sure to look at Variations for different meat, seasoning, vegetable, biscuit, cheese, and soup ideas!

Nutrition

Serving: 1scoop | Calories: 331kcal | Carbohydrates: 22g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 768mg | Potassium: 257mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2522IU | Vitamin C: 4mg | Calcium: 226mg | Iron: 1mg