This Easy Chicken Cobbler Dinner Casserole became a weeknight hero in my kitchen the first winter I needed something effortless that still tasted like home. I discovered the idea when I had a rotisserie bird and a box of cheddar bay mix in the pantry; the combination of juicy shredded poultry, bright frozen vegetables, and the buttery biscuit top created the kind of warm, layered comfort that feeds the whole family and cleans plates. It’s one of those dishes where a handful of pantry staples come together and the oven does the heavy lifting. The texture contrast — saucy, savory base and soft, golden topping — keeps everyone coming back for seconds. I love this version because it’s forgiving: use leftover chicken, swap veg as needed, and the Cheddar Bay Biscuit Mix adds a shortcut flavor boost that reminds us of classic restaurant biscuits. The sauce beneath the topping is gently seasoned and creamy, not thick soup — it becomes saucier as it rests, so you get a spoonable, casserole-like finish. Whenever I make this, the house fills with buttery, garlicky aromas and someone always asks if there are leftovers for lunch.

Ingredients

• Unsalted butter: 1/2 cup (1 stick), melted and spread on the pan to create a buttery base that crisps slightly against the biscuit layer; use quality butter like Land O'Lakes for best flavor.
• Shredded chicken: 4 cups cooked, shredded (rotisserie chicken is perfect) — yields juicy meat seasoned lightly. Remove skin for a leaner dish and shred to bite-sized pieces so every forkful has meat.
• Frozen mixed vegetables: 12 oz bag, no need to thaw — they release moisture while baking and add color, texture, and vitamins; choose a medley with carrots, peas and corn for crowd-pleasing sweetness.
• Red Lobster Cheddar Bay Biscuit Mix: 11.36 oz box provides the biscuit topping and the seasoning packet adds that signature garlicky-cheddar note without extra effort.
• Whole milk: 2 cups to hydrate the biscuit mix and create a tender, slightly custardy topping; you may use 2% for lighter texture but whole milk gives richer mouthfeel.
• Chicken broth: 1 (14.5 oz) can — the recipe uses this with cream soup to form the savory sauce. Low-sodium broth is recommended since the biscuit mix and soup already contain salt.
• Cream of chicken soup: 1 (10.5 oz) can — adds body and smoothness to the sauce; if you prefer fresher flavor, use a homemade white sauce instead.
• Seasonings: Garlic powder, onion powder and black pepper to taste — go easy on salt; the mix and canned components contribute sodium.

Instructions

Preheat and prepare pan: Preheat the oven to 375°F and lightly grease the sides of a 9x13-inch baking dish. Use a thin coating of oil or nonstick spray so the buttery base adheres but the biscuit layer can brown evenly. Position the rack in the center of the oven for balanced heat. Melt the butter and create the base: Melt 1/2 cup (1 stick) butter until fully liquid and pour it into the prepared pan, tilting so the bottom is evenly coated. This layer prevents sticking and delivers flavor to the underside of the biscuit topping; keep about a tablespoon aside if your mix seems dry during pouring. Layer the chicken: Spread 4 cups shredded cooked chicken into a single, even layer over the melted butter. Use a spatula to distribute the chicken so the topping and sauce meet meat in every forkful. If your chicken is hot, gently pat with paper towel to remove excess moisture. Add vegetables and season: Scatter the frozen mixed vegetables evenly on top of the chicken. Sprinkle your chosen seasonings — I use 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper — keeping salt minimal. The frozen veg will thaw and blend into the sauce as the casserole bakes. Prepare the biscuit mixture: In a medium bowl, whisk together 2 cups whole milk, the 11.36 oz biscuit mix, and the seasoning packet from the mix until just combined. The batter will be pourable and slightly lumpy; pour it evenly over the chicken and vegetables without stirring so it forms the top layer that will bake into a golden cobbler crust. Make the sauce: In the same bowl (no need to rinse), whisk together the 10.5 oz can of cream of chicken soup and the 14.5 oz can of chicken broth until smooth and pour gently over the biscuit mix — again, do not stir. This keeps the layers distinct and allows the biscuit batter to rise through the sauce for a cobbled top texture. Bake and test for doneness: Bake uncovered on the center rack for 55–65 minutes, until the top is deep golden brown and the filling is bubbling around the edges. My oven needs the full 65 minutes; start checking at 50 minutes to avoid over-browning. A toothpick inserted into the biscuit top should come out mostly clean with a few moist crumbs. Rest before serving: Remove the casserole and allow it to rest for about 10 minutes; this resting time helps the sauce thicken and makes it easier to portion. Serve warm with a spoon to capture both the saucy base and the biscuit top.

Storage Tips

This casserole stores well: cool it completely, then cover tightly with plastic wrap and refrigerate for up to 3 days. For longer storage, freeze in airtight, oven-safe containers for up to 3 months — thaw overnight in the fridge before reheating. To reheat from chilled, bake at 350°F covered for 20–25 minutes until warmed through; from frozen, allow an extra 20–30 minutes. Reheating in the microwave works for single portions, but the oven preserves the biscuit’s texture best; add a few minutes under the broiler if you want to re-crisp the top.

Ingredient Substitutions

Swap the rotisserie chicken for leftover roasted breast or thigh meat — use about 2 pounds cooked and shredded. Replace whole milk with 2% or unsweetened soy milk for a lighter or dairy-free approach, but note the biscuit mix and soup may still contain dairy. If avoiding canned soup, whisk together 2 tablespoons butter, 2 tablespoons flour, and 1 1/2 cups chicken broth to make a homemade white sauce and adjust seasoning. For a gluten-free version, use a gluten-free biscuit mix and confirm the soup and broth are GF-certified.

Serving Suggestions

Serve slices with a crisp green salad and a bright vinaigrette to cut the richness, or pair with steamed green beans for a cozy family meal. Garnish with chopped parsley or chives for color and freshness. For brunch, this casserole pairs beautifully with a fruit salad and hot tea; for a heartier dinner, offer roasted root vegetables and dinner rolls. Leftover portions make a great lunch topped with a little extra cheddar and reheated under the broiler.

Cultural Background

This layered casserole is a modern American comfort dish with roots in homestyle one-dish cooking. It echoes classic pot pies and cobblers — savory fillings topped by biscuit or pastry layers — and borrows convenience from contemporary pantry products. The Cheddar Bay shortcut channels New England biscuit traditions while the practice of using rotisserie chicken nods to mid-century convenience cooking. It’s a practical, homey adaptation that blends familiar flavors with modern shortcuts.

Seasonal Adaptations

Swap the frozen vegetable mix for seasonal produce: roasted autumn squash and Brussels sprouts in fall, baby spinach and cherry tomatoes in summer (stir in briefly before serving), or spring peas and asparagus in April. Replace cheddar biscuit mix with herb biscuit mix and fold in seasonal cheeses like a sharp white cheddar in winter or milder farmhouse cheese in summer. For holiday gatherings, add a sprinkle of smoked paprika and a handful of roasted chestnuts for a festive twist.

Meal Prep Tips

Assemble the casserole the night before up to the point of baking, cover, and refrigerate; pull it out to come to room temperature while the oven preheats and bake as directed — you may need an extra 5–10 minutes. Portion into individual oven-safe dishes for grab-and-go lunches that reheat well. Label frozen portions with date and reheating instructions to simplify weeknight dinners. Use airtight, shallow containers for fastest thawing and even reheating.

This casserole is joyful to share — it’s forgiving, practical, and reliably good, so make it your own and keep the memories coming. Enjoy the way a simple list of ingredients can turn into something that tastes like a celebration every time it comes from your oven.