Cheddar Bay Chicken Cobbler Recipe is one of those comforting dishes that feels like a warm hug on a chilly evening. Imagine tender shredded chicken swimming in a creamy, savory sauce, topped with cheesy, fluffy biscuit dollops that bake to golden perfection. It’s a meal that brings family and friends together, perfect for casual weeknights or anytime you want to impress with minimal fuss. If you love the iconic Cheddar Bay Biscuits from the seafood chain, you’re going to adore this spin on a classic chicken cobbler—it’s cozy, cheesy, and just downright delicious.
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What Makes This So Good
This Cheddar Bay Chicken Cobbler Recipe perfectly balances creamy chicken and vibrant cheddar biscuits, delivering irresistible textures and cozy warmth in every bite.
- Big Flavor, Minimal Fuss: The saucy chicken base marries perfectly with fluffy, cheesy biscuit topping—no complicated steps involved.
- Family-Friendly: Kids and adults alike will gobble down this dish thanks to the familiar cheddar-biscuit combo and gentle seasonings.
- Simple Ingredients: You probably have most on hand already, and the Cheddar Bay biscuit mix streamlines the topping effortlessly.
- Works Any Night: From busy weeknights to lazy weekends, it fits right in with your schedule without sacrificing comfort and taste.
Ingredient Guide
Choosing the right ingredients is key to nailing your Cheddar Bay Chicken Cobbler Recipe. I’ll guide you through what to look for and how to make smart swaps without losing that cozy flavor and texture you’re aiming for.
- Cooked Shredded Chicken: Rotisserie chicken works wonderfully here—it’s juicy and flavorful, saving you time. If you poach your own, make sure it’s tender but not overcooked.
- Cheddar Bay Biscuit Mix: The star of your topping! Pick fresh, full-flavor biscuit mix to get that signature cheesy, buttery taste.
- Milk & Chicken Broth: Use whole milk for creaminess or 2% if you want to lighten it up. Homemade broth is lovely but store-bought low-sodium broth is perfectly fine.
- Frozen Mixed Vegetables: Peas, carrots, and corn add a little sweet crunch and color. No need to thaw—just stir ’em in frozen.
- Sour Cream & Cream of Chicken Soup: These create the creamy base. Opt for full-fat sour cream for richness, but lighter versions can be used too.
- Cheddar Cheese: Sharp cheddar gives a nice tang and melt; freshly shredded melts better than pre-shredded.
- Butter & Parsley: Melted butter brushed on the biscuits makes them golden and adds flavor. Fresh parsley is a simple way to brighten it all before serving.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cheddar Bay Chicken Cobbler Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so your cobbler won’t stick and will slide out easily when it’s done. While the oven warms, make sure your chicken is shredded into bite-sized pieces. Trust me, uneven chunks will make some bites overly dry and others too saucy. Whisk milk, sour cream, and cream of chicken soup together until silky smooth—that’s going to be your luscious base sauce. No lumps here!
Step 2 — Cook with Confidence
Stir in garlic powder, black pepper, frozen mixed veggies, and the shredded chicken directly into your creamy base. You’ll notice the sauce thickens slightly and coats everything evenly—it smells cozy and inviting right away. Pour this mixture into your greased pan, smoothing it out with a spatula for even coverage. Now, whip up the Cheddar Bay biscuit topping according to the package instructions, folding in the shredded cheddar cheese last. Drop spoonfuls of this fluffy dough evenly over the cobbler’s surface—don’t worry about perfect coverage, those gaps create crispy edges we all love. Drizzle melted butter on top and sprinkle chopped parsley for that fresh pop of color.
Step 3 — Finish & Serve
Bake uncovered for about 40-45 minutes, until you see those biscuit tops puffed up with golden edges and a rich aroma fills your kitchen. Before serving, let the cobbler sit for 5 minutes—this rest time helps the sauce thicken slightly and makes cutting neat pieces easier. When you scoop into it, you’ll be greeted by a perfect contrast: creamy chicken underneath, with cheesy, crispy biscuit topping. It’s the kind of harmony that makes a weeknight feel special.
Extra Helpful Tips
I’ve found these little tricks really make a difference when making your Cheddar Bay Chicken Cobbler Recipe shine, especially if this is your first time or you’re planning to make it ahead.
- Watch for This Sign: When the biscuit topping is golden with slightly crispy edges, your cobbler is perfectly baked.
- Temperature Trick: Bring your milk and sour cream to room temperature before mixing to avoid lumps.
- Prep-Ahead Option: Assemble the cobbler in the dish the night before, cover with plastic wrap, and bake fresh the next day.
- Avoid This Common Mistake: Don’t overmix the biscuit dough; keep it light and fluffy for the best texture.
Serve & Enjoy
Easy Enhancements
If you want to jazz up your Cheddar Bay Chicken Cobbler Recipe, try adding a sprinkle of smoked paprika or cayenne in the sauce for a subtle warmth. Fresh herbs like thyme or chives mixed into the biscuit topping give another layer of fresh flavor. A drizzle of hot honey or a side of tangy ranch dressing takes it to an extra-special place.
Tasty Pairings
This cobbler pairs beautifully with a crisp green salad tossed in lemon vinaigrette or roasted Brussels sprouts for some crunch. A chilled glass of white wine or an ice-cold sparkling water with lemon complements the cheesy richness without overpowering it.
Quick Plating Tips
For an inviting presentation, sprinkle a handful of fresh parsley or chives over each serving and place a wedge of lemon on the side for a pop of color and a fresh zing. Serve in warm bowls straight from the oven to highlight that cozy comfort vibe.
Store, Freeze & Reheat
Fridge Storage
Your Cheddar Bay Chicken Cobbler Recipe will keep beautifully in an airtight container in the fridge for 3 to 4 days. The biscuits may soften slightly but the overall dish stays creamy and tasty. Reheating gently is the key to maintaining that lovely texture.
Freezer Friendly?
Yes! This cobbler freezes well if you want to enjoy it later. Freeze in a shallow airtight container before baking or after it cools. When ready to eat, thaw fully in the fridge overnight to avoid sogginess before reheating.
Reheat Like New
To reheat, cover loosely with foil and warm in a 350°F oven for 15-20 minutes until heated through. Microwaving works for a quick fix, but it may soften the biscuit topping. A hot skillet with a cover can revive some crispness, just watch that it doesn’t burn.
Cheddar Bay Chicken Cobbler Recipe FAQs
Absolutely! If you use fresh veggies, just steam or sauté them lightly beforehand so they’re tender enough to cook through during baking.
You can swap sour cream for a dairy-free alternative and use plant-based milk and cheese. Keep in mind it may change the texture and flavor slightly but still delicious!
This recipe relies on biscuit mix for its topping, which isn’t low-carb. However, you could try a low-carb biscuit recipe or topping made with almond flour as a substitute.
Reheat gently in the oven covered with foil to retain moisture. Adding a splash of broth before covering helps keep it juicy.
Final Flavor Thoughts
Making the Cheddar Bay Chicken Cobbler Recipe is like gifting yourself a night of cozy comfort and cheesy goodness. I hope you enjoy this recipe as much as my family does—I’d love to hear about your favorite tweaks or how it turned out for you! Give it a try and don’t forget to leave a star rating if it hits the spot. Next time, you might even experiment with swapping the chicken for turkey or adding jalapeños for a little kick.
Print📖 Recipe
Cheddar Bay Chicken Cobbler Recipe
Cheddar Bay Chicken Cobbler is a comforting and hearty casserole combining tender shredded chicken, creamy vegetables, and a cheesy biscuit topping inspired by the famous Cheddar Bay Biscuits. This baked dish brings together savory flavors and a golden biscuit crust, perfect for a satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken Mixture
- 2 cups cooked, shredded chicken
- 1 ½ cups milk
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- ½ cup sour cream
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Biscuit Topping
- 1 packet Cheddar Bay Biscuit mix (plus ingredients listed on packet)
- 1 ½ cups shredded cheddar cheese
- 2 tablespoon butter, melted
- 1 tablespoon fresh parsley (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the Filling: In a large bowl, whisk together the milk, sour cream, and cream of chicken soup until smooth. Stir in the garlic powder, black pepper, frozen mixed vegetables, and shredded chicken, mixing until well combined.
- Assemble the Base: Pour the chicken mixture evenly into the prepared baking dish and spread it out for an even layer.
- Prepare Biscuit Dough: In a separate bowl, prepare the Cheddar Bay Biscuit mix according to the package instructions. Fold in the shredded cheddar cheese to the biscuit dough for added flavor.
- Top with Biscuit Dough: Drop spoonfuls of the biscuit dough evenly over the chicken mixture covering the surface.
- Butter and Garnish: Drizzle the melted butter over the biscuit topping, then sprinkle fresh parsley on top if using.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the biscuits are golden brown and fully cooked through.
- Rest and Serve: Remove the cobbler from the oven and let it sit for 5 minutes to settle before serving. This will make slicing easier and enhance the flavors.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables if preferred; just adjust cooking times accordingly.
- Make sure to shred the chicken finely for even distribution in the cobbler.
- For a spicier version, add a pinch of cayenne pepper to the filling mixture.
- Use full-fat sour cream for a richer, creamier texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
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