I love how this dish brings comfort and flavor in every bite. It’s packed with shredded chicken, veggies, a creamy cheesy sauce and topped with golden, buttery biscuits—everything comes together in one cozy pan. I’m always drawn to recipes that feel like a warm hug, and this one definitely fits the bill.
Why You’ll Love This Recipe
I’m a big fan of meals that are hearty yet easy to pull together. This recipe delivers exactly that: the cheesy chicken and vegetable base gives me protein and greens, the creamy sauce makes it rich and satisfying, and the biscuit topping adds that homey texture I always crave. I also appreciate that it uses rotisserie chicken (or any cooked chicken) so it comes together quickly—perfect for nights when I want something comforting without a lot of effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¼ cup (½ stick) salted butter, melted
4 cups cooked and shredded chicken
12-ounce bag (about 2 cups) frozen mixed vegetables
1 cup shredded cheddar cheese, divided into two ½-cup portions
Pour the melted butter into the bottom of a 9 × 13-inch casserole dish and spread it evenly.
Add the shredded chicken into the dish, then top with the frozen vegetables and half of the shredded cheddar cheese (½ cup).
In a bowl, combine the biscuit mix, the seasoning packet from the mix, the water, and the remaining ½ cup shredded cheese. Stir just until combined—don’t over-mix the dough so the biscuits stay light.
Scoop the biscuit dough in large dollops onto the chicken-vegetable layer. You’ll get about eight large scoops with a cookie scoop; you can do more smaller dollops if you like.
In another bowl, whisk together the chicken broth, milk, cream of chicken soup, and cheddar cheese soup. Pour this mixture over the biscuit topping, making sure to drizzle it around and over the biscuits so everything is moistened.
Bake for 50–55 minutes or until the biscuit topping is golden brown and the sauce is bubbly around the edges.
Remove from the oven and let it cool for 5–10 minutes before serving (this helps the sauce settle a bit and makes it safer to eat).
If desired, sprinkle chopped parsley on top before serving.
Servings And Timing
Serves: 8 people
Prep Time: approx. 10 minutes
Cook Time: approx. 55 minutes
Total Time: approx. 1 hour 10 minutes
Variations
I sometimes swap in diced cooked chicken breasts instead of shredded rotisserie chicken if that’s what I have on hand.
Instead of frozen mixed vegetables, I’ll use just peas or peas & carrots if that’s all I have—makes it more flexible.
If I can’t find the cheddar cheese soup, I’ll substitute an extra can of cream of chicken soup or even cream of mushroom/ celery soup.
For a twist, I’ll add a little garlic powder or smoked paprika to the biscuit dough for extra flavor.
To lighten it, I might use a reduced-fat milk alternative and a lower-sodium broth—but I still keep the indulgent biscuit topping because that’s part of what makes it so good.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I place a portion in the oven at 350 °F (175 °C) for about 15-20 minutes until warmed through and the biscuit topping is crisp again. If I’m doing single-serving reheating, I’ll pop it in a toaster oven or microwave and then finish in the oven or under the broiler for a couple of minutes to restore the topping’s texture.
FAQs
What kind of chicken works best?
I prefer shredded rotisserie chicken because it’s flavorful and convenient, but any cooked chicken—shredded or diced—works great.
Can I use fresh vegetables instead of frozen?
Yes. I just make sure they’re cut to a similar size and lightly sautéed/steam them so they’re tender before layering them in. Frozen vegetables work particularly well because they’re ready-to-go.
Can I prepare this ahead of time?
Yes. I assemble it, cover it and refrigerate up to 24 hours ahead. However, keep in mind the biscuit topping may not rise quite as much if it sits too long.
Can I make substitutions for the biscuit mix?
Absolutely—you can use another cheddar-cheese biscuit mix or any savory biscuit dough mix you prefer. Just use roughly the same quantity (about 11 ounces dry mix) and follow the same method.
Is it possible to freeze this casserole?
Yes—you can freeze the assembled, unbaked casserole (well wrapped) for up to 1-2 months. When ready to bake, thaw in the fridge overnight, then bake according to the directions—though you may need a few extra minutes for it to heat through once cold.
Conclusion
I enjoy how this Cheesy Chicken Cobbler brings a full comforting meal into one simple baking dish. It’s flexible, satisfying and easy to prepare, making it a recipe I love turning to on busy evenings or whenever I crave something warm and indulgent.
Pour the melted butter into the bottom of a 9×13‑inch casserole dish and spread evenly.
Add the shredded chicken into the dish. Top with the frozen vegetables and half of the shredded cheddar cheese (½ cup).
In a bowl, combine the biscuit mix, the seasoning packet from the mix, the water, and the remaining ½ cup shredded cheddar. Stir until just combined (don’t over‑mix).
Scoop the biscuit dough in large dollops onto the chicken‑vegetable layer (about eight large dollops, or more smaller ones if preferred).
In another bowl, whisk together the chicken broth, milk, cream of chicken soup and cheddar cheese soup. Pour this mixture over the biscuit‑docked chicken layer, distributing around and over the dollops so everything is moistened.
Bake for 50–55 minutes until the biscuit topping is golden and the sauce is bubbly around the edges.
Remove from the oven and let rest 5–10 minutes before serving (this helps the sauce settle).
If desired, sprinkle chopped parsley on top before serving.
Notes
Swap in diced cooked chicken breasts instead of shredded rotisserie chicken if preferred.
Use peas, carrots or other vegetables as a substitute for the frozen mixed vegetable blend.
If cheddar cheese soup isn’t available, substitute with another cream‑style soup or extra cream of chicken soup.
For added flavor, stir garlic powder or smoked paprika into the biscuit dough.
Instead of full‑fat milk, you may use a lighter milk alternative and still maintain good texture.
