Description
Chicken Cobbler is a comforting casserole made with tender shredded chicken, mixed vegetables, a creamy savory sauce, and a golden biscuit-style topping. It’s an easy, family-friendly meal that’s hearty, satisfying, and perfect for busy weeknights.
Ingredients
3 cups cooked shredded chicken
12 ounces frozen mixed vegetables
1/2 cup unsalted butter, melted
1 cup self-rising flour
1 cup milk
2 cups chicken broth
1 can cream of chicken soup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
Instructions
- Preheat the oven to 350°F (175°C).
- Pour the melted butter into a 9×13-inch baking dish.
- Spread the shredded chicken evenly over the butter.
- Distribute the frozen mixed vegetables evenly over the chicken.
- In a mixing bowl, whisk together the self-rising flour and milk until smooth. Pour the mixture evenly over the casserole without stirring.
- In a separate bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, black pepper, and dried parsley.
- Pour the soup mixture evenly over the top without stirring.
- Bake for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Let the casserole rest for 10 minutes before serving.
Notes
Rotisserie chicken works well and saves preparation time.
Do not stir the layers after assembling; this helps create the cobbler-style topping.
Swap mixed vegetables with peas, carrots, corn, or green beans if desired.
Add shredded cheddar cheese for a richer flavor.
Store leftovers in the refrigerator for up to 4 days.
Freeze portions for up to 3 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
