Chicken Cobbler Casserole
Chicken cobbler casserole: chopped rotisserie chicken, frozen peas and carrots and a cream of chicken and broth gravy under a cheddar biscuit crust, layered over melted butter and baked without stirring. Serves 9.
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Ingredients
- 4 tablespoons butter salted, melted, for the bottom of the dish
- 4 cups cooked chicken chopped, meat from 1 rotisserie chicken
- 1 bag frozen peas and carrots 12 ounces; frozen mixed vegetables also work
- 1 can condensed cream of chicken soup 10.5 ounces; plain or with herbs
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 box cheddar biscuit mix 11.36 ounces; set the seasoning packet aside for the topping
- 2 cups milk 2% or higher
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter salted, melted, for the topping
- 1 packet seasoning packet from the biscuit mix stirred into the melted butter for the topping
Instructions
- Heat the oven to 350°F. Pour the 4 tablespoons melted butter evenly into the bottom of a 9x13-inch baking dish, tilting the dish to spread it.
- Spread the chopped chicken in an even layer over the butter. Do not stir.
- Sprinkle the frozen peas and carrots evenly over the chicken. Do not stir.
- In a separate bowl, whisk the cream of chicken soup, chicken broth, garlic powder, onion powder and pepper together.
- Pour the sauce over the chicken and vegetables. Do not stir. Rinse and dry the bowl so it can be used again in the next step.
- In the same bowl, stir the biscuit mix with the milk and shredded cheddar until combined well. Do not add the seasoning packet from the box; it is saved for the topping.
- Pour the biscuit mixture as evenly as possible over the other layers. Do not stir.
- Bake uncovered for 50 to 60 minutes, until the casserole is bubbly, the top is golden brown and the center reaches 165°F. Oven times vary, so it can take longer or shorter in your oven; cook until the crust is a light golden brown.
- Stir the 2 tablespoons melted butter with the contents of the seasoning packet. Brush it evenly over the top.
- Let the casserole rest at least 10 minutes. The filling is thin when it comes out of the oven and thickens as it rests. To serve, scoop up a portion, then spoon any filling left in the dish over the top.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 455kcalCarbohydrates: 35.5gProtein: 26.8gFat: 22.6gSodium: 1063mgFiber: 2gSugar: 7.3g