Viral Chicken Cobbler Casserole
Viral Chicken Cobbler Casserole
Ingredients
For the Casserole Base
- 1/2 cup unsalted butter, melted
- 3 cups rotisserie chicken, shredded
- 12 ounces frozen mixed vegetables, (peas and carrots recommended)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
For the Biscuit Topping
- 2 cups milk, (dairy or unsweetened almond milk)
- 1 package biscuit mix, (such as Red Lobster Cheddar Bay Biscuit Mix)
For the Liquid Layer
- 2 cups chicken broth
- 1 can condensed cream of celery soup, (10.5 ounces, or cream of chicken/mushroom soup)
Instructions
- 1
Preheat your oven to 350°F. Melt the unsalted butter and pour it evenly into the bottom of a 9x13 inch glass baking dish.
⏱️ 2 min•🌡️ 350
- 2
Spread the shredded rotisserie chicken evenly over the melted butter in the baking dish.
⏱️ 2 min
- 3
Distribute the frozen mixed vegetables in an even layer over the chicken.
⏱️ 1 min
- 4
Generously sprinkle the garlic powder, onion powder, paprika, and dried thyme over the chicken and vegetable layers.
⏱️ 1 min
- 5
In a separate medium bowl or large measuring cup, combine the milk and the biscuit mix. Stir until just combined; do not overmix. Pour this biscuit mixture directly over the seasoned chicken and vegetables in the baking dish, being careful not to mix it into the layers below.
⏱️ 4 min
- 6
In another separate bowl or large measuring cup, whisk together the chicken broth and the condensed cream of celery soup until smooth. Carefully pour this liquid mixture over the biscuit topping layer, again, without mixing it into the other layers.
⏱️ 3 min
- 7
Bake the casserole in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the topping is golden brown and bubbly, and a toothpick inserted into the biscuit topping comes out clean.
⏱️ 65 min•🌡️ 350
- 8
Remove from the oven and let rest for 5-10 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Chicken Cobbler Casserole
Ingredients
For the Casserole Base
- 1/2 cup unsalted butter, melted
- 3 cups rotisserie chicken, shredded
- 12 ounces frozen mixed vegetables, (peas and carrots recommended)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
For the Biscuit Topping
- 2 cups milk, (dairy or unsweetened almond milk)
- 1 package biscuit mix, (such as Red Lobster Cheddar Bay Biscuit Mix)
For the Liquid Layer
- 2 cups chicken broth
- 1 can condensed cream of celery soup, (10.5 ounces, or cream of chicken/mushroom soup)
Instructions
- 1
Preheat your oven to 350°F. Melt the unsalted butter and pour it evenly into the bottom of a 9x13 inch glass baking dish.
⏱️ 2 min•🌡️ 350 - 2
Spread the shredded rotisserie chicken evenly over the melted butter in the baking dish.
⏱️ 2 min - 3
Distribute the frozen mixed vegetables in an even layer over the chicken.
⏱️ 1 min - 4
Generously sprinkle the garlic powder, onion powder, paprika, and dried thyme over the chicken and vegetable layers.
⏱️ 1 min - 5
In a separate medium bowl or large measuring cup, combine the milk and the biscuit mix. Stir until just combined; do not overmix. Pour this biscuit mixture directly over the seasoned chicken and vegetables in the baking dish, being careful not to mix it into the layers below.
⏱️ 4 min - 6
In another separate bowl or large measuring cup, whisk together the chicken broth and the condensed cream of celery soup until smooth. Carefully pour this liquid mixture over the biscuit topping layer, again, without mixing it into the other layers.
⏱️ 3 min - 7
Bake the casserole in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the topping is golden brown and bubbly, and a toothpick inserted into the biscuit topping comes out clean.
⏱️ 65 min•🌡️ 350 - 8
Remove from the oven and let rest for 5-10 minutes before serving.
⏱️ 5 min