If You Give a Kid a Casserole Dish: Chicken Cobbler

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

Chicken Cobbler is a TikTok-famous recipe that presents a new and updated way to make a chicken pot pie by layering a few pantry and freezer staples right in a casserole dish. With just 15 minutes of prep time, this recipe will have a hearty weeknight dinner on the table in no time flat!

Chicken Cobbler

1/2 cup unsalted butter, melted

3 1/2 - 4 cups shredded, cooked chicken

12 - 20 oz. frozen mixed vegetables

11.36 oz. box Red Lobster Cheddar Bay Biscuit Mix and enclosed seasoning packet

2 cups milk

2 cups chicken broth

10.5 oz. can cream of chicken soup

1 tsp onion powder

1 tsp garlic powder

1/2 tsp pepper

1. Preheat oven to 375° F. Add butter to 9 X 13 casserole dish and put in oven while preheating. (When butter has melted, remove casserole dish from oven and swirl around until the butter coats the bottom of the dish. Set aside.)
2. Spread shredded, cooked chicken evenly over the butter in the dish.
3. Top shredded chicken with the frozen mixed vegetables in an even layer.
4. In a large mixing bowl, whisk together the Red Lobster Cheddar Bay Biscuit Mix, contents of the enclosed seasoning packet, and milk until just combined.
5. Pour the biscuit mixture over the frozen mixed vegetable layer, being careful not to mix the layers.
6. Using the same mixing bowl as before, add the chicken broth, cream of chicken soup, onion powder, garlic powder, and pepper. Whisk until fully combined with no lumps of soup remaining. Carefully pour the soup mixture over the biscuit mixture, being careful not to mix the layers.
7. Bake uncovered for 60 minutes, or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly. Let it sit for at least 10 to 15 minutes before serving.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

4 cups of shredded chicken equals approximately:

• 2 pounds of chicken breasts cooked and shredded
• 1 rotisserie chicken, shredded
• 3 12.5 oz cans shredded cooked chicken, drained

You can substitute:

• Your favorite frozen vegetables for the frozen vegetables in the recipe (we used mixed peas, carrots, corn, and green beans)
• Canned mixed vegetables for frozen mixed vegetables.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

You can cook the chicken ahead of time for this recipe and assemble the rest of the recipe on a different day.

If cooking chicken breasts ahead of time, add them to a crockpot in a single layer. Cover and cook on low for 6-7 hours or high for 3-4 hours, checking at the earliest time. Use your meat thermometer to be sure the chicken has reached 165 degrees F. Let rest 10 minutes before transferring to a clean bowl or cutting board to shred. 

If you have more than the 4 cups of shredded chicken needed for this recipe after you're finished cooking it, it will last 3-4 days in the refrigerator and can be used in other recipes. If needed, you can let it cool, and then portion it out into freezer bags or reusable plastic containers to freeze for other recipes in the future. Make sure to label and date any food item that you freeze.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Special thanks to Your Barefoot Neighbor on TikTok for the original recipe.