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Easy Weeknight Chicken Cobbler Casserole with Cheddar Biscuit Topping

A serving of creamy chicken cobbler topped with golden biscuits on a white plate, with the full dish in the background.
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Make this comforting chicken cobbler casserole with a quick, cheesy biscuit topping. It is a simple, family-friendly meal ready for a weeknight.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, mix the shredded chicken, cream of chicken soup, chicken broth, sour cream, frozen vegetables, thyme, and pepper. Spread this mixture evenly into the prepared baking dish.
  3. Prepare the biscuit topping: In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Stir in the milk until just combined to form a thick dough. Do not overmix.
  6. Fold in the shredded cheddar cheese into the dough.
  7. Drop spoonfuls of the biscuit dough evenly over the chicken mixture in the baking dish.
  8. Bake for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the cobbler rest for 5 minutes before serving.

Notes

  • For a faster prep, use pre-shredded cheese.
  • You can substitute the cream of chicken soup with cream of mushroom soup if you prefer.
  • If you want a richer topping, add 1/4 cup of grated Parmesan cheese to the biscuit dough.

Nutrition

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