Cozy Chicken Cobbler Casserole Recipe – Easy Comfort Food Dinner
If you’re craving something simple, cozy, and not fussy at all, this Chicken Cobbler Casserole fits the bill. It’s the kind of dinner you throw together on a weeknight when everyone’s a bit tired, you don’t want to hover over the stove, but you still want a real meal. Tender shredded chicken, mixed vegetables, and a creamy base, all tucked under a soft, golden biscuit-style topping. Nothing complicated, just straightforward comfort food you can actually make on a busy day.
Ingredients for this Chicken Cobbler Casserole
Here’s everything you’ll need to pull this Chicken Cobbler Casserole together. It’s mostly pantry and freezer staples, so you might already have a good chunk of it at home.
- Cooked shredded chicken (2 cups) – Rotisserie chicken works great here, or any leftover cooked chicken you’ve got. Just shred it into bite-size pieces.
- Frozen mixed vegetables (2 cups) – A simple mix like peas, carrots, corn, and green beans. No need to thaw; they go straight into the dish.
- Unsalted butter (2 tablespoons) – Adds a bit of richness and helps smooth out the sauce.
- Low-sodium chicken broth (1 cup) – Thins the condensed soup and creates that creamy base without being too heavy.
- Condensed cream of chicken soup (1 can, 10.5 oz) – The shortcut that makes the filling creamy and flavorful with almost no effort.
- Garlic powder (1 teaspoon) – For gentle, all-around flavor without chopping fresh garlic.
- Onion powder (1 teaspoon) – Adds a mellow onion note that blends into the sauce.
- Dried thyme (1 teaspoon) – Brings a cozy, herby aroma that works really well with chicken.
- Dried oregano (1/2 teaspoon) – Just a little for depth and warmth.
- Salt (1/2 teaspoon) – Seasons the filling so it doesn’t taste flat.
- Black pepper (1/2 teaspoon) – For a bit of gentle heat and balance.
- All-purpose flour (1 cup) – The base of your biscuit-style cobbler topping.
- Baking powder (1 tablespoon) – Helps the topping puff up and stay soft inside.
- Granulated sugar (1 tablespoon) – Just enough to round out the flavor of the topping without making it sweet like dessert.
- Salt for topping (1/2 teaspoon) – Keeps the biscuit layer nicely seasoned.
- Milk (1 cup) – Loosens the batter so it pours and bakes up tender.
- Melted unsalted butter (3 tablespoons) – Mixed into the batter for flavor and a soft, comforting texture.
That’s it. No special ingredients, nothing fancy. Just what you need for a solid, reliable Chicken Cobbler Casserole.
Instructions
Take this step by step and don’t worry about making it perfect. This recipe is very forgiving.
- Preheat and prepare the dish.
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a bit of the unsalted butter. This helps keep the Chicken Cobbler Casserole from sticking and makes cleanup less of a headache. - Layer the chicken.
Spread the cooked shredded chicken evenly over the bottom of the dish. If there are larger clumps, pull them apart with your fingers or a fork so every bite gets a bit of chicken. - Add the vegetables.
Scatter the frozen mixed vegetables over the chicken in an even layer. No need to thaw; they’ll cook right in the oven. Try to keep them spread out so they don’t pile up in one corner. - Make the creamy base.
In a medium saucepan over medium heat, add the remaining unsalted butter, the chicken broth, and the condensed cream of chicken soup. Stir slowly until the mixture turns smooth and starts to warm through, about 3–4 minutes. You’re not trying to boil it, just blend it. - Season the sauce.
Stir in the garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Give it a taste if you like and adjust slightly if needed, keeping in mind it will season all the chicken and vegetables. - Pour the sauce over the filling.
Pour the seasoned soup mixture evenly over the chicken and vegetables in the baking dish. If it pools in one spot, gently tilt the dish back and forth so everything gets a light, creamy coating. - Mix the dry ingredients for the topping.
In a mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt for topping. Break up any little clumps of flour so the topping bakes up nice and even. - Add the milk and melted butter.
Pour in the milk and the melted unsalted butter. Stir until you get a thick but pourable batter. Don’t overmix here; a few small lumps are totally fine and actually help keep the texture soft. - Spread the batter on top.
Spoon or pour the batter over the chicken and vegetable mixture. Use the back of a spoon to gently nudge it toward the edges. It doesn’t have to be perfect or completely smooth; it will spread a bit as it bakes. - Bake the casserole.
Place the dish on the middle rack of your preheated oven. Bake for 35 to 40 minutes, until the topping is golden brown and cooked through and you can see the filling bubbling around the edges. If you tap the top lightly, it should feel set, not doughy. - Let it rest.
Take the Chicken Cobbler Casserole out of the oven and let it sit for about 10 minutes. This short rest lets the filling thicken up a bit so it’s easier to serve and not lava-hot. - Serve and enjoy.
Scoop generous portions into bowls or onto plates, making sure each serving has some chicken, vegetables, and that biscuit-style topping. It’s especially good eaten while it’s still warm and cozy.
Cook and Prep Times
- Prep time: 20 minutes
- Cook time: 40 minutes
- Rest time: 10 minutes
- Total time: About 1 hour 10 minutes
Nutritional information
This is an approximate breakdown for one serving when the recipe is divided into six portions. It’s meant as a general guide, not a strict rule.
- Calories: 410 kcal
- Carbohydrates: 38g
- Protein: 22g
- Fat: 18g
- Saturated fat: 9g
- Sodium: 720mg
- Fiber: 3g
- Sugar: 6g
If you’d like to lighten it up a bit, you can play with smaller portions or pair your serving of Chicken Cobbler Casserole with a simple side salad or some extra vegetables on the side.
Frequently asked questions
Can I make this Chicken Cobbler Casserole ahead of time?
Yes, you can assemble most of it in advance. Prepare the chicken, vegetables, and creamy base in the baking dish, then cover and refrigerate for a few hours. When you’re almost ready to bake, mix the flour, baking powder, sugar, salt for topping, milk, and melted butter, spread the batter over the chilled filling, and bake. You may need to add a few extra minutes to the baking time since the filling will be cold.
Can I use leftover chicken instead of cooking it fresh?
Absolutely. This Chicken Cobbler Casserole is a great way to use up leftover chicken from another meal. As long as it’s cooked and not heavily seasoned with strong flavors, you’re good to go. Just shred or chop it into small pieces and follow the recipe as written.
How do I store and reheat leftovers?
Let any leftover Chicken Cobbler Casserole cool to room temperature, then cover the dish or transfer portions to an airtight container. Store in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until hot in the center, or microwave individual portions until heated through. The topping will soften a little, but the flavors stay comforting and satisfying.
Chicken Cobbler Casserole
Ingredients
- 2 cups cooked shredded chicken
- 2 cups frozen mixed vegetables
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt for topping
- 1 cup milk
- 3 tablespoons melted unsalted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little of the unsalted butter to prevent sticking.
- Spread the cooked shredded chicken evenly over the bottom of the prepared baking dish, breaking up any large clumps.
- Scatter the frozen mixed vegetables evenly over the chicken, keeping them in a single layer as much as possible.
- In a medium saucepan over medium heat, add the remaining unsalted butter, chicken broth, and condensed cream of chicken soup. Stir until the mixture is smooth and warmed through, about 3 to 4 minutes.
- Stir the garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper into the warm soup mixture until well combined.
- Pour the seasoned soup mixture evenly over the chicken and vegetables in the baking dish, gently tilting the dish if needed so everything is lightly coated.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt for topping until there are no lumps of flour.
- Add the milk and melted unsalted butter to the dry ingredients and stir just until a thick but pourable batter forms. Do not overmix; a few small lumps are fine.
- Spoon or pour the batter evenly over the chicken and vegetable mixture, spreading it gently with the back of a spoon to cover most of the surface.
- Place the baking dish on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and cooked through and the filling is bubbling around the edges.
- Remove the Chicken Cobbler Casserole from the oven and let it rest for 10 minutes so the filling can thicken slightly before serving.
- Scoop the casserole into bowls or onto plates, making sure each serving includes some of the chicken, vegetables, and biscuit-style topping.
