Let Me Tell You About This Chicken Cobbler Casserole
I have to warn you—once you make this, it's gonna wriggle its way into your regular dinner rotation. I stumbled on this Chicken Cobbler Casserole after a chilly soccer game when the kids came home looking like drowned rats and everyone needed something hearty, fast. The first time I made it, I didn't have all the 'right' ingredients, but you know what? It still disappeared in ten minutes. Actually, my neighbor Karen still talks about that first cobbler night, though she claims I put too much pepper (she's wrong). So, if you like recipes that don't care if you go a bit off-script, pull up a chair.
Why You'll Love This (Besides the Fact It's Cozy as Heck)
I make this Chicken Cobbler Casserole when I've got leftover rotisserie chicken staring at me (those sad eyes). My family goes absolutely bonkers for the fluffy biscuit topping—it's like you tricked them into thinking you baked all afternoon, when it was actually 20 minutes tops. And honestly, it tastes even better the next day, though by then there's usually only, like, one lonely spoonful left. Oh, and if you hate washing dishes as much as I do, this recipe only uses one pan (unless you spill flour everywhere, which, fine, happens to me sometimes).
Here's What You'll Need (No Judgement If You Swap Stuff!)
- 2 cups cooked chicken, shredded (I usually snag a rotisserie chicken at Trader Joe's, but leftover roast chicken or even turkey totally works. My grandma always insisted on home-cooked, but honestly...)
- 1.5 cups frozen mixed veggies (carrots, peas, corn—use what you like. I've used just peas in a pinch, and it was still delish!)
- 1 can (10.5 oz) cream of chicken soup (cream of mushroom or celery if that's what's lurking in your pantry, it's all good)
- 1 cup chicken broth (sometimes I use veggie broth or even water if I'm feeling wild)
- 1 teaspoon garlic powder (I eyeball this, no shame)
- ½ teaspoon black pepper (or a bit more if you, like me, believe pepper is a vegetable)
- ½ teaspoon salt (taste as you go)
- 1 cup all-purpose flour (whole wheat works, but it's a bit denser—just so you know)
- 1.5 teaspoons baking powder (don't skip this, unless you like flat biscuit topping—trust me)
- 1 cup milk (I've used oat milk and it turned out just fine, actually, maybe even fluffier?)
- ¼ cup melted butter (or olive oil if you're watching dairy... but butter is better, sorry not sorry)
- Optional: ½ cup shredded cheddar (my husband's favorite addition, but I usually forget and nobody complains)
How To Make Chicken Cobbler Casserole (It’s Not Fussy, Promise)
- Preheat your oven to 400°F (200°C). If you forget, like I sometimes do, just give it a few more minutes bake time later.
- Grab a 9x13-inch baking dish. Dump in the shredded chicken and frozen veggies. You don't even have to thaw the veggies—I never do.
- In a bowl, mix the soup, broth, garlic powder, pepper, and salt. Pour this over the chicken and veggies—don't worry if it looks a bit gloppy, it sorts itself out in the oven.
- This is where I sneak a taste (I never learn... it's always cold). If you think it needs more salt/pepper, add it now.
- In a separate bowl (or just rinse out the first, who has time?), stir together flour, baking powder, milk, and melted butter until just combined. It’ll be lumpy; that’s fine.
- Spoon the biscuit topping all over the casserole. Don’t stress about covering every inch; the gaps make it extra crispy in spots. If you’re feeling fancy, sprinkle cheese on top.
- Bake, uncovered, for about 30-35 minutes. When the top’s golden and bubbly, you’re golden, too. (And if it still looks pale, pop it under the broiler for 2 minutes, but don’t walk away! I have burnt more than one cobbler like that.)
- Let it cool for at least 10 minutes (if you can wait; I usually fail at this step, but it helps the sauce thicken up a bit).
Some Notes I Learned the Hard Way
- The biscuit topping is pretty forgiving, but if you overmix it, it does get tough. I did that once while distracted by a phone call. Live and learn.
- If you use fresh veggies, steam them first—raw carrots stay weirdly crunchy otherwise (not my fave).
- Actually, if your casserole is soupy straight out of the oven, don’t panic. It thickens up a lot as it sits.
- If you want to double up the filling for extra sauciness, just bump up the baking time by 10 mins or so.
Variations I’ve Tried (Some Winners, Some... Not)
- Sausage Cobbler: Swapped in cooked sausage for chicken once—pretty tasty, but it needed extra herbs.
- Vegetarian Version: Used mushrooms, chickpeas, and cream of mushroom soup. It was actually a hit with my sister-in-law (she’s a veggie). Cheese on top makes it really pop.
- Fish Cobbler: I tried adding canned tuna once. Yeah, wouldn’t recommend it. Some experiments are best left off the menu.
Do You Really Need Special Equipment?
I use a 9x13-inch baking dish, but honestly, I’ve done this in a big oven-safe skillet (cast iron, if you’ve got it—if not, use what you have). Don’t have a mixing bowl? I’ve used a big soup pot before. It’s not fancy, but it gets the job done. For a cool list of baking dish options, I like Serious Eats’ review.
How To Store Your Chicken Cobbler Casserole
Cover leftovers and pop them in the fridge—should keep for 3 days, though honestly, in my house it never lasts more than a day! You can reheat in the oven (about 350°F for 10 mins) or just zap in the microwave. I think it tastes better the next day (controversial opinion, I know), but the biscuit does lose some crunch. Oh, and if you want to freeze it, go for it. Just let it cool before wrapping up, then bake from frozen at 350°F until hot through. For freezer tips, I always check this Kitchn article.
Serving It Up—How We Do It
We tend to eat this with a ridiculously simple green salad (I buy the pre-washed bags on sale; don’t judge!), but sometimes I’ll serve it with steamed broccoli or, if I’m feeling nostalgic, canned peaches on the side. My kids insist on ketchup, but that’s their cross to bear.
Pro Tips I Learned the Hard Way
- I once tried rushing the biscuit topping by using self-rising flour and skipping the baking powder—regretted it because it barely rose at all (so don’t do that, learn from my pain).
- Letting it cool is actually worth it, even if everyone’s yelling they’re starving. The flavors come together better.
- On second thought, maybe don’t double the cheese, unless you want things super gooey. One time mine turned into a cheesy swamp. Still tasty, but kinda weird.
FAQ: Answering the Questions People Actually Ask Me
- Can I use canned chicken? Yep! Not my first choice, but if that’s what you’ve got, go for it. Just drain it well.
- Is it okay to use almond milk? Absolutely (I’ve done it and it works fine). Just don’t use sweetened—trust me, that was a weird dinner.
- Can I prep this ahead? Oh, totally. I’ve prepped the filling and biscuit separately, stuck them in the fridge, then assembled right before baking. Works like a charm.
- What if I don’t have cream of chicken soup? You can make a quick homemade version (just Google "homemade cream of chicken soup"—I like this one from Spend With Pennies), or honestly just use another creamy soup, or even a quick bechamel if you’re feeling chef-y.
- Can I make this gluten free? I haven’t tried it myself, but a friend used a 1:1 gluten-free flour blend for the biscuit topping and said it turned out well. If you try it, let me know!
By the way, if you ever find yourself daydreaming mid-cook (I do, especially when waiting for the casserole to bake), here’s a wild thought: why do casseroles get such a bad rap? This one proves they can be downright delicious, and honestly, there’s something kind of comforting about a meal that’s all snuggled up in one dish.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2Spread the shredded chicken and frozen mixed vegetables evenly in the prepared baking dish.
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3In a bowl, whisk together the cream of chicken soup, milk, salt, and black pepper. Pour the mixture over the chicken and vegetables.
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4In a separate bowl, combine the flour, baking powder, and melted butter. Stir until a thick batter forms.
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5Spoon the batter evenly over the casserole. Do not mix.
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6Bake for 40 minutes or until the topping is golden brown and cooked through. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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