Cheddar-Style Chicken Cobbler

You know that cozy moment when something delicious is baking, the whole kitchen fills with warm, savory scents, and you can already tell dinner will be a hit? That’s exactly the kind of comfort Cheddar Bay Chicken Cobbler delivers. It’s easy to make, incredibly satisfying, and so tasty that even the pickiest eaters usually ask for more.

The concept couldn’t be simpler: shredded chicken, mixed veggies, and a Cheddar Bay biscuit topping that bakes into a golden, cheesy crust. Underneath, you get a creamy, flavorful gravy—like a laid-back, extra-flavorful version of chicken pot pie.

It’s perfect for weeknight meals, potlucks, or any time you want something warm and comforting with minimal effort.

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🧂 Ingredients

Ingredient	Quantity
Unsalted butter, melted	¼ cup (½ stick)
Cooked, shredded chicken	4 cups
Frozen mixed vegetables	1 bag (10 oz / 285 g)
Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)	1 box (11.36 oz / 322 g)
Milk	2 cups
Cream of chicken soup (unsalted)	1 can (10.5 oz / 298 g)
Chicken broth	2 cups
Fresh parsley (optional, for garnish)	As desired

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🍲 Instructions

1. Preheat & Prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Create the Base: Pour the melted butter into the dish. Add the shredded chicken in an even layer and scatter the frozen vegetables on top.
3. Mix the Biscuit Layer: In a mixing bowl, whisk together the Cheddar Bay biscuit mix, the included seasoning packet, and the milk until smooth. Pour this mixture evenly over the chicken and veggies—do not stir.
4. Add the Gravy: Using the same bowl, whisk together the cream of chicken soup and chicken broth. Gently pour over the biscuit layer without stirring.
5. Bake: Bake uncovered for 45–55 minutes, until the top is golden brown and the center still has a slight wobble.
6. Rest: Let the cobbler sit for 10–15 minutes so the sauce can thicken.
7. Serve: Sprinkle with fresh parsley if you like, then serve warm.