Regular Foods · Dinner · by Mara
Mara's Hearthside Chicken Cobbler
Cheddar-Biscuit Chicken Cobbler
Familiar chicken-and-biscuit comfort food rebalanced so the chicken remains the center of the meal. Eight separate biscuit mounds make the portions visible and allow steam to escape instead of creating a gummy wall-to-wall crust. This is a Regular Foods recipe because shredded chicken, mixed vegetables, and bread can still be dense or fibrous. Take small bites, chew thoroughly, and treat the stated serving as a reference rather than an amount you must finish.
- Total time
- 1 hr 10 min
- Yield
- 8 servings
- Serving
- About 3/4 to 1 cup
- Texture
- Moist chicken filling with tender vegetables and soft-centered drop biscuits
Ingredients
- 3 cups cooked shredded chicken breast
- 12 ounces frozen mixed vegetables, thawed
- 1 can (10.5 ounces) reduced-sodium cream of chicken soup
- 1 1/2 cups reduced-sodium chicken broth
- 1 box (11.36 ounces) Cheddar Bay Biscuit Mix
- 3/4 cup 1% milk
- 1/2 cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoons unsalted butter, melted and divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Black pepper, to taste and optional
- Nonstick cooking spray
Directions
- 1
Heat the oven to 350°F / 177°C. Lightly coat a 9-by-13-inch baking dish with nonstick spray.
- 2
Spread the shredded chicken and thawed vegetables evenly in the dish. Season with the garlic powder, thyme, and optional black pepper.
- 3
Whisk the condensed soup and broth together until smooth, then pour the mixture evenly over the chicken and vegetables.
- 4
Stir the biscuit mix, milk, shredded cheddar, and 1 tablespoon melted butter together just until a thick scoopable dough forms. Use no more than half of the enclosed seasoning packet when sodium is a concern.
- 5
Spoon the dough into eight separate mounds over the filling, leaving small gaps between them so steam can escape.
- 6
Bake for 35 to 45 minutes, until the filling bubbles, the biscuits are deeply golden, the thickest biscuit reaches at least 190°F / 88°C, and the center of the casserole reaches 165°F / 74°C. Loosely cover the top with foil if the biscuits brown too quickly.
- 7
Brush the hot biscuits with the remaining tablespoon melted butter. Rest for 10 minutes, then divide into eight portions with one biscuit and approximately one-eighth of the filling in each.
- 8
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat a covered portion until the center reaches 165°F / 74°C. Add a spoonful of broth if the filling has thickened.
PER SERVING
Nutrition
- Protein
- 23g
- Calories
- 380
- Carbs
- 36g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 800mg
Estimated per one-eighth of the batch. Chicken, soup, broth, biscuit mix, cheddar, milk, butter, seasoning packet, vegetable blend, and finished yield can change every displayed value. Contains milk and wheat; check the soup, broth, biscuit mix, and cheese labels for additional allergens.
Source: Adapted and independently worded from an owner-supplied Facebook image recipe for Chicken Cobbler. The Guild version increases the chicken, reduces the butter from one-half cup to two tablespoons, uses reduced-sodium soup and broth, and portions the topping into eight drop biscuits.
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