This post may contain affiliate links. Please read our disclosure policy.
Made with rotisserie chicken, frozen veggies, and Cheddar Bay biscuit mix, this Chicken Cobbler recipe is an easy weeknight dinner. You can even prep it ahead and leftovers store great too!
Yes, this is THE chicken cobbler with Red Lobster biscuits from TikTok. I don’t always jump on the viral recipe bandwagon but this one looked so good that I just had to try it. Now I can definitely see why it’s so popular! I did make a few little tweaks but oh, this recipe is so good. You’ll want to keep this one handy for all the busy weeknights this fall.
Featured Comment
Followed the recipe to a T, but live in a gluten free household, so used the GF red lobster cheddar bay biscuit mix. Turned out perfect! A keeper for sure.
Why You’ll Love This Chicken Cobbler Recipe
Here are a few reasons why I love this recipe so much.
- Viral TikTok recipe (that’s actually good). This one isn’t so much a big bonus for me as it is for my younger family members who think it’s cool we’re having something they saw on TikTok for dinner. And let’s be real, there are so many viral recipes that are…well…not that great. But this chicken cobbler is definitely an exception!
- Easy, complete dinner. One thing I love about this recipe is that the protein and veggies are baked right in, so I don’t have to worry about any other sides. Everything is right here in the cobbler, which is perfect for those busy weeknights.
- Prep it ahead. If you’re going to be short on time, you can easily assemble this cobbler the night before. Then all you’ll need to do is pop it in the oven and add the seasoned butter before enjoying.
- Red Lobster biscuits. Hands down, the Cheddar Bay biscuits (aka those cheesy, buttery biscuits served at Red Lobster) are what make this chicken cobbler recipe so mouthwatering. Way better than a boring unseasoned biscuit mix!
Looking for more easy dinner ideas? Check out my chicken pot pie casserole, million dollar spaghetti, and crockpot lasagna recipes.
What You’ll Need
This recipe is kept extra easy by using rotisserie chicken, frozen veggies, and Cheddar Bay biscuit mix. Scroll down to the recipe card below for the exact measurements.
- Salted butter – Melted. If you use unsalted butter, you may want to add a dash of salt.
- Cooked chicken – Rotisserie chicken adds extra flavor and cuts down on prep time. If using fresh chicken, season it with salt, pepper, and your favorite herbs before cooking to enhance the overall flavor of the dish.
- Veggies – I used frozen peas & carrots. Feel free to use other frozen vegetables like green beans or corn, depending on your taste.
- Spices – Garlic powder, onion powder, and black pepper.
- Cream of chicken soup – Adds a creaminess to the mixture, along with some flavor.
- Chicken broth – I recommend low sodium broth.
- Cheddar Bay Biscuit Mix – Using those irresistible Red Lobster biscuits makes this chicken cobbler even better. You’ll need the seasoning packet for the seasoned butter topping.
- Milk – Whole milk is recommended for richness, but you can use low-fat milk or a milk substitute like almond milk. Keep in mind that the texture may be slightly different.
- Shredded cheddar cheese
- Fresh parsley – For serving.
How To Make Chicken Cobbler
Part of the reason this Tik Tok chicken cobbler recipe went viral was because it’s so easy to make. All you need is a baking dish and a bowl. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 375F. Grease a baking dish with melted butter, spreading evenly across the bottom of the dish.
- Assemble. Spread the chicken over the butter then add the peas and carrots on top. Sprinkle with garlic powder, onion powder, and black pepper. (Do not stir, just layer.)
- Add the soup. Whisk together the cream of mushroom soup and broth until smooth. Pour this mixture over the chicken and vegetables, making sure to cover the whole surface.
- Add the biscuits. In another bowl, combine the Cheddar Bay biscuit mix (without the seasoning packet), milk, and cheese. Pour evenly on top of the other layers.
- Bake. Bake for 55-65 minutes, until the biscuit topping is golden brown and cooked through. If the center is slightly runny, it’s okay – it will thicken as it cools.
- Add the seasoned butter. Combine the seasoning packet from the biscuits with melted butter. Brush over the cobbler.
- Enjoy. Let the cobbler rest for 10-15 minutes then dig in and enjoy!
Tips & Variations
Here are a few tips to keep in mind as you make this chicken cobbler with Red Lobster biscuits.
- Stir the biscuit mix until just combined. Overmixing can make the topping tough instead of light and fluffy.
- Do not stir the layers. As you add the ingredients to the baking dish, resist the urge to stir and just keep everything in layers. This keeps the textures and flavors distinct plus helps ensure even cooking.
- Let the cobbler rest. Allowing the cobbler to rest for 10-15 minutes after baking is crucial. This helps the sauce thicken and makes it easier to serve.
- Can I use homemade biscuit dough? Yes, homemade biscuit dough works, but the Cheddar Bay mix adds a unique flavor. If you go homemade, try adding garlic powder and shredded cheddar to the dough for a similar taste.
- What if I don’t have the seasoning packet? If you’re out of the seasoning packet, mix the melted butter with garlic powder, onion powder, and a pinch of salt for a similar flavor.
- Try other herbs & spices. Adding herbs like thyme or rosemary to the chicken layer can add a nice depth of flavor.
- Prevent burning. If the biscuit topping is browning too quickly, cover the dish with aluminum foil during the last 10-15 minutes of baking.
Can I Prep This In Advance?
Yes! You can easily prepare this chicken cobbler recipe up to 24 hours in advance. Just assemble as directed then cover and refrigerate once you add the biscuit mix on top. If you bake it directly from the refrigerator, you’ll need to add a few extra minutes to the bake time.
How To Store & Reheat Leftovers
- Fridge. Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days.
- Freezer. To freeze, allow the chicken cobbler to cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw the cobbler in the refrigerator overnight, then reheat in the oven at 350°F (175°C)
- Reheat. When reheating, you can use the oven at 350°F (175°C) for about 15-20 minutes to maintain the texture of the biscuit topping. I recommend covering the baking dish with foil to prevent it from trying out. You can also microwave individual portions until warmed through.
More Easy Chicken Dinners
- Jalapeno Chicken
- Fried Chicken Tacos
- Air Fryer Chicken Breasts
- Chicken Cordon Bleu
- Chicken Schnitzel
Chicken Cobbler
Made with rotisserie chicken, frozen veggies, and Cheddar Bay biscuit mix, this Chicken Cobbler recipe is an easy weeknight dinner. You can even prep it ahead and leftovers store great too!
Servings: 8 people
Ingredients
For the Chicken Cobbler:
- 4 tablespoons salted butter melted
- 4 cups cooked chicken cut in bite-sized pieces. (rotisserie chicken works well)
- 1 bag 12 oz frozen peas and carrots
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1/2 teaspoon black pepper
- 1 can 10.5 oz cream of chicken soup
- 2 cups chicken broth
- 1 box Cheddar Bay Biscuit Mix 11.36 oz Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1/2 cup shredded cheddar cheese
For the Seasoned Butter Topping:
- 2 tablespoons salted butter melted
- Seasoning packet from the Cheddar Bay Biscuit Mix box
For Serving:
- Chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with the melted butter, spreading it evenly across the bottom of the dish.
- Spread the chicken in a single layer over the butter in the baking dish.
- Evenly distribute the frozen peas and carrots on top of the chicken.
- Sprinkle the garlic powder, onion powder, and black pepper over the vegetables. Do not stir; just layer the ingredients.
- Whisk together the cream of chicken soup and chicken broth in a mixing bowl until well combined and smooth.
- Pour this mixture over the chicken and vegetables in the baking dish, ensuring it covers the entire surface without stirring.
- In another mixing bowl, combine the Cheddar Bay Biscuit Mix (reserve the seasoning packet for later), whole milk, and shredded cheddar cheese.
- Pour the biscuit batter evenly over the top of the chicken and vegetable layers. Do not stir; just spread the batter gently over the surface.
- Bake the cobbler in the preheated oven for 55-65 minutes or until the biscuit topping is golden brown and cooked through. The center may appear slightly runny, but it will thicken as it cools.
- Melt 2 tablespoons of butter in a microwave-safe bowl while the cobbler is baking.
- Stir in the seasoning packet from the Cheddar Bay Biscuit Mix.
- Brush the seasoned butter over the top of the biscuits as soon as the cobbler is done baking for extra flavor.
- Allow the cobbler to rest for 10-15 minutes after removing it from the oven to help the sauce thicken before serving.
- Garnish with freshly chopped parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Calories: 434kcal | Carbohydrates: 31g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 925mg | Potassium: 364mg | Fiber: 1g | Sugar: 9g | Vitamin A: 482IU | Vitamin C: 0.3mg | Calcium: 216mg | Iron: 2mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
37 comments on “Chicken Cobbler”
Wouldn’t let me enter 5 stars.
It was very good and filling.
Thanks Jean!
Hi Jill! Absolutely delicious recipe! But, I did switch and put the biscuits on top. My question is after thawing out the half I froze, it’s still very cold and wondering how to reheat it?
Thanks Jo! We’ve had the most success with thawing and then reheating in the oven. Smaller portions may be able to be microwaved once thawed.
It’s one of family’s favorites. I’ll be making it for the next church potluck. I read it can be frozen. How do you recommend it be done?
Thanks Beth! Allow the cobbler to cool or refrigerate overnight if possible. You can then freeze in individual portions or freeze the whole pan with a lid on it.
Made this for my women’s group. They loved it and my family with two teenage boys loved the leftovers. My husband was hoping there would be some when he saw the recipe. He was so thrilled to try it. It did not disappoint!
Yay! Thanks Wendy!
My son loved it–gravy with chicken and vegetables below and that wonderful cheesy crust on top
1
Glad to hear that Lisa! Thanks!
We love this recipe! It is one of our family favorites. Can you make it ahead of time and bake later?
Thanks Michele! I’m glad to hear that! Yes, you could prep and refrigerate covered and them bake when ready. It also freezes well.
My family loves this recipe and loves when I tell them it is for dinner. I suspect you could use any type of frozen vegetables and it would be good. I use a cheese blend since that is what I keep on hand. Since I make half a recipe, I can use the other half of the biscuit mix to add a few biscuits to another meal.
Thank you Cheryl!
Delicious
Thank you Melissa!
This was excellent! I wouldn’t change a thing in this recipe.
I used thinly sliced baked chicken breasts and will use rotisserie chicken next time.. there were some chewy/tougher bites.
Thank you Lauren!
Made this today!
So…good!
Thank you Debbie!
Very delicious. I cooked fresh carrots and frozen peas because the store was out of peas and carrots. That way you can slice the carrots bigger. I did find it a little dry. Can I add more broth on top for my left overs?
Thanks Etheleene! We haven’t had that issue, but yes you could definitely add some more broth to the leftovers.
Frozen vegetables have more liquid than freshly cooked–probably why it turned out dry.
Sounds much easier than pot pie. Will make this tomorrow. Not super healthy, but can sub for pizza night. Thanks for this recipe.
Thanks Pam!
Loved it, very good taste but just a little too much garlic powder and onion powder.
Followed the recipe to a T, but live in a gluten free household, so used the GF red lobster cheddar bay biscuit mix. Turned out perfect! A keeper for sure.
Thanks Missy!
Broccoli instead of peas and carrots, almond milk and 2 cups of cheddar cheese for the win!
Sounds great Sandy! Thanks!
Hi, instead of cream of mushroom soup can I use chicken gravy?
Hi Michelle. Yes, substituting chicken gravy should give you good results as well.
Is there a crockpot version?
Just wondering what the serving size is. 6 carbs seems small with the biscuit on top
Hi Barb. There was an issue with those calculations. I’ve corrected the nutritional information. Thanks!
It was really good. Instead of just frozen peas and carrots I used the frozen vegetables that included green beans and corn too.
Thank you Wanda!