Chicken Cobbler Casserole
Chicken Cobbler Casserole is a comforting, hearty dish that combines tender chicken, vegetables, and a fluffy biscuit topping. This casserole is perfect for a family dinner or a cozy gathering, providing a satisfying meal with rich flavors and textures.
Equipment
- 1 large mixing bowl
- 1 3-quart casserole dish
- 1 skillet
- 1 whisk
- 1 measuring cups and spoons
- 1 spoon for mixing
Ingredients
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
- 1 cup frozen mixed vegetables Such as peas, carrots, and corn.
- 1 can cream of chicken soup 10.5 ounces.
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup unsalted butter Melted.
- ¾ cup shredded cheddar cheese
- ½ cup buttermilk
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, cook the chicken pieces until browned and cooked through, about 5-7 minutes. Set aside.
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Pour the chicken mixture into a greased 3-quart casserole dish, spreading it evenly.
- In another bowl, mix together the flour, baking powder, and melted butter. Gradually stir in the buttermilk until just combined.
- Spoon the biscuit mixture evenly over the chicken mixture in the casserole dish.
- Sprinkle shredded cheddar cheese on top of the biscuit layer.
- Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and cooked through.
- Allow the casserole to cool for a few minutes before serving.
Notes
For a spicy kick, consider adding diced jalapeños or a dash of hot sauce to the chicken mixture.
You can substitute leftover cooked chicken or rotisserie chicken for quicker preparation.
This casserole can be frozen before baking; just allow extra cooking time if baking from frozen.