Chicken Cobbler Casserole

why make this recipe

This Chicken Cobbler Casserole is warm, simple, and filling. It uses cooked chicken and a creamy mix with a biscuit or cornbread topping. You can make it fast and feed a family. For more simple chicken ideas check this chicken breast recipes.

introduction

This dish pairs tender chicken, mixed veggies, and a creamy sauce under a golden topping. It cooks in one casserole dish. The flavors are mild and comfort-style. Kids and adults like it. You can change the topping to biscuits or cornbread.

how to make Chicken Cobbler Casserole

Make the filling first, then add the topping and bake. Use cooked shredded chicken and frozen or fresh mixed vegetables. Mix everything well so the sauce is smooth. Spread in a greased casserole dish. Add biscuit pieces or pour cornbread mix on top. Bake until the top is golden and cooked through.

Ingredients :

2 cups cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, corn)
1 can cream of chicken soup
1 cup milk
1 cup cheese, shredded (cheddar or your choice)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 package biscuit dough or cornbread mix

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, cheese, olive oil, garlic powder, onion powder, salt, and pepper.
3. Pour the mixture into a greased casserole dish.
4. If using biscuit dough, tear off pieces and place over the chicken mixture. If using cornbread mix, pour it over the top.
5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and cooked through.
6. Allow to cool slightly before serving.

how to serve Chicken Cobbler Casserole

Serve warm straight from the oven. Cut into squares and place on plates. Add a green salad or steamed vegetables for a full meal. It pairs well with simple sides like a green salad or steamed broccoli.

how to store Chicken Cobbler Casserole

Cool the casserole to room temperature. Cover with foil or a lid and place in the fridge for up to 3 days. To freeze, wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave individual portions until warm.

tips to make Chicken Cobbler Casserole

• Use cooked rotisserie chicken to save time.
• Thaw vegetables before mixing if frozen to avoid extra water.
• If the topping browns too fast, cover loosely with foil while baking.
• Add extra cheese for a richer flavor.
• Check the center after 25 minutes to avoid overcooking.

variation (if any)

• Make it spicy: add chopped jalapeños or a pinch of cayenne.
• Add herbs: stir in thyme or parsley for fresh flavor.
• Use cream of mushroom soup instead of cream of chicken for a different taste.
• Swap mixed vegetables for broccoli and mushrooms.

FAQs

Q: Can I use raw chicken?
A: No. Use cooked chicken so everything finishes at the same time.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free milk and cheese, and a dairy-free soup if needed.

Q: Can I use homemade biscuit dough or cornbread?
A: Yes. Homemade topping works well. Just watch baking time.

Q: How do I know when it is done?
A: The topping should be golden brown and a knife in the center should be hot. The filling should bubble at the edges.

Q: Can I add more vegetables?
A: Yes. Add your favorites, but adjust liquid if you add many wet vegetables.

Conclusion

Try similar recipes for more ideas, like this Easy Chicken Cobbler Dinner Casserole or this Chicken Cobbler – The Country Cook. These pages give extra tips and variations to try.

Chicken Cobbler Casserole

A warm, simple, and filling casserole featuring tender chicken, mixed veggies, and a creamy sauce topped with biscuits or cornbread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Casserole Filling

• 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
• 1 cup mixed vegetables (peas, carrots, corn) Frozen or fresh vegetables can be used.
• 1 can cream of chicken soup Substitute with cream of mushroom soup for variation.
• 1 cup milk Use dairy-free milk for a dairy-free option.
• 1 cup cheese, shredded (cheddar or your choice) Add extra cheese for richer flavor.
• 1 tablespoon olive oil For sautéing or flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Topping

• 1 package biscuit dough or cornbread mix Choose based on preference for biscuit or cornbread topping.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, cheese, olive oil, garlic powder, onion powder, salt, and pepper.
3. Pour the mixture into a greased casserole dish.

Topping

1. If using biscuit dough, tear off pieces and place over the chicken mixture. If using cornbread mix, pour it over the top.

Baking

1. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and cooked through.
2. Allow to cool slightly before serving.

Notes

Serve warm with a green salad or steamed vegetables for a complete meal. For storage, cool to room temperature, cover, and refrigerate for up to 3 days. Can be frozen for up to 2 months.