Life has been pretty busy for us lately, just as it always is during the school year. My days as a mom can be hectic, and they often are. I honestly convinced myself that I would be driving a little bit less this school year now that my son has graduated and is happily darting around in his very own vehicle.
Nope, I’m still driving the 12-year-old girl all over kingdom come and to Saturday morning birthday parties too!! It may seem like I’m fussing, but I’m not. I honestly wouldn’t have it any other way ❤️.
We haven’t had the time or even the inclination to try too many new things lately, but boy am I glad we tried this chicken cobbler casserole!
It’s crazy good, and so easy to make.
Apparently another version of this creamy chicken cobbler topped with the Cheddar Bay Biscuit mix (marketed from the Red Lobster restaurant chain) became a viral sensation on TikTok a few years ago. As is the norm for me, I heard about; however, I was not immediately inclined to try it (why do I do this to myself??😆 ).
While the recipe I’m sharing today uses many of the same ingredients as the viral one, the cooking methods are nowhere near the same. One day, I will try it the way it was made in that other creator’s video, but for now, I’ll keep making the delicious version I’m sharing with you all today on repeat.
I made this casserole twice last week because the family asked for it! We honestly think it’s that good.
The other recipe uses the Cheddar Bay biscuit mix to create a single layer of cobbler topping within many layers of the other ingredients, while I prefer to use the biscuit mix according to the box directions to make the actual Cheddar Bay biscuits!
We will keep our garlic butter biscuits on top…and as fluffy buttery biscuits, please and thank you!
This delicious casserole has been added (with glee!) to our list of comfort food recipe keepers. It will be a recipe we think about when we need a delicious, cozy meal to warm us up on a chilly night. But, this chicken cobbler is so easy I would make it on a Tuesday night if the mood strikes during any season of the year!
We most often enjoy this dish as a hearty meal-in-one because it’s got it all: protein, veggies, and bread! However, a crisp green salad topped with homemade ranch dressing makes a great starter or side for this savory cobbler.
Happy eating, y’all! ✨🥘
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Creamy Chicken Cobbler with Cheddar Bay Biscuits
This cozy Chicken Cobbler with Cheddar Bay Biscuit is flavorful and so easy to make! This recipe is certainly a comfort food keeper, in our book. It’s perfect for a chilly night’s supper yet simple enough for any weeknight of the year. We hope you enjoy it too!
6-8
servings25
minutes40
minutesKeep the screen of your device on
Ingredients
1 family-size can (22.6 oz) cream of chicken soup
3/4 cup sour cream or plain Greek yogurt
3/4 milk (I used 1% milk)
1/4-1/2 teaspoon garlic powder, to taste
1/2 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon dried thyme
3 dashes of ground black pepper
1 large potato, peeled and diced (medium dice)
1 cup frozen peas and carrots
1 box Red Lobster’s Cheddar Bay Biscuit mix
- Ingredients needed for Cheddar Bay Biscuits (as per the package directions)
water
1/2 cup shredded sharp cheddar cheese
1/4 cup salted butter
Directions
- Lightly grease a 13×9 inch baking dish with non-stick cooking spray or butter and set it aside. Pre-heat the oven to 425°.
- Parboil the potatoes. In a medium saucepan, bring 2 cups of water to a rolling boil. Add the diced potatoes to the boiling water, boil for 5 minutes (set a timer; more than 5 minutes of boiling will turn the potatoes to mush!). After 5 minutes, drain the potatoes, transfer them to a bowl or plate, and set them aside.
- In a large mixing bowl, using a whisk, combine the soup, milk, and sour cream or yogurt. Stir the ingredients until they are well mixed. Add in the spices and stir again.
- Fold the veggies, parboiled potatoes, and chicken into the soup mixture, and stir until all ingredients are well-incorporated. Transfer the cobbler filling to the prepared baking dish and spread it out evenly. Heat the cobbler filling in the oven for 15-20 minutes.
- While the cobbler filling is heating up in the oven, make the biscuit mix according to package directions using water, and shredded cheese. Reserve the tiny butter garlic seasoning packet (We’ll use that too!)
- At the 20-minute mark, remove the baking dish from the oven and place it on a rack. Use an ice cream scooper to create 12 biscuits and place them in 4 rows of 3 on top of the cobbler filling (watch the tutorial video below if a demonstration is preferred). Place the chicken cobbler back in the oven for 18 minutes.
- While the biscuits are baking, make the butter and herb sauce. In a small heat-proof ramekin, melt 1/4 cup of salted butter. Using a small whisk or a fork, mix in the garlic seasoning packet from from the Cheddar Bay biscuits. Set it aside.
- Once the biscuits are done, remove the baking dish to a rack. Use a pastry brush or a spoon to baste all the biscuits with the butter-herb sauce (you should use it all).
- Allow the Cheddar Bay Biscuit Chicken Cobbler to cool for 10-15 minutes before serving. Enjoy!!
Recipe Video
Notes
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
This looks so delicious and comforting. I could use a little comfort right now.
Hi Pattie, thank you!!
sounds very tasty Marcelle. and looks rather good too!
sherry
Thank you so much, Sherry!