Chicken Cobbler
The viral layered casserole, built the way it works: butter, shredded rotisserie chicken, frozen vegetables, a Cheddar Bay biscuit batter and a broth layer, none of it stirred. Chicken cobbler bakes into a soft golden topping over its own gravy.
Ingredients
Bottom Layer
- 1/2 cup salted butter 1 stick, melted in the dish
- 3 cups rotisserie chicken shredded, white and dark meat
- 2 cups frozen mixed vegetables peas, carrots and corn, straight from the freezer
- kosher salt and black pepper to taste
- 1/2 tsp garlic powder optional
Biscuit Batter
- 1 box Red Lobster Cheddar Bay Biscuit Mix about 11 oz, seasoning packet included
- 2 cups milk whole or 2 percent
Broth Layer
- 2 cups chicken stock low sodium
- 10.5 oz condensed cream of chicken soup 1 can
To Finish
- 2 tbsp fresh parsley chopped, for serving
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
Instructions
Butter and Layer
- Melt the butter in the dish. Put the stick of butter in a 9-by-13-inch baking dish and slide it into the oven as it heats to 350°F (175°C). Take it out once the butter has melted and coated the bottom.
- Add the chicken and vegetables. Scatter the shredded chicken evenly over the melted butter, then the frozen vegetables over that. Season with salt, pepper and the garlic powder if you are using it. Do not stir.
Pour the Batter
- Whisk and pour the batter. Whisk the biscuit mix, its seasoning packet and the milk together until smooth. The batter will be thick. Pour it evenly over the vegetables so it covers the whole surface, and do not stir.
Add the Broth Layer
- Whisk the stock and the soup. Whisk the chicken stock and the condensed soup together in a separate bowl until there are no lumps left, then pour it slowly and evenly over the batter. The dish will look full and very wet, which is correct. Do not stir.
Bake and Rest
- Bake uncovered. Bake for 45 to 50 minutes, until the top is puffed and golden with no wet patches in the middle and the sauce is bubbling around the edges. Tent it with foil if the top colors before the center sets.
- Rest, then serve. Let it stand for 10 to 15 minutes so the sauce thickens into gravy, then scatter the chopped parsley over the top and serve it in scoops.
Notes
Do not stir at any stage. Each layer is poured on top of the last one and left alone, because stirring disperses the batter through the liquid and you end up with one pasty layer instead of a topping over a gravy.
The rest matters: 10 to 15 minutes out of the oven is when the sauce sets. Serving it straight away is the most common reason a batch reads as soupy.
Make ahead: shred the chicken up to 2 days early and whisk the stock and condensed soup together in advance. Mix the batter only when you are ready to bake, because it loses its lift as it sits.
Storage: covered in the refrigerator for up to 4 days. Reheat covered with foil at 325°F for 20 minutes rather than in the microwave, which softens the topping.
Substitutions: broccoli, green beans or a mixed vegetable bag all work in place of the peas, carrots and corn, as long as they go in frozen. Cream of mushroom soup gives an earthier result. Leftover roast turkey stands in for the chicken.
Nutrition values are an estimate.
Nutrition
Calories: 510kcal | Carbohydrates: 39g | Protein: 28g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 127mg | Sodium: 1350mg | Potassium: 685mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4230IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 3.1mg