If you love Red Lobster’s famous Cheddar Bay Biscuits, just wait until you try them baked into a hearty chicken cobbler! This Cheddar Bay Chicken Cobbler combines tender shredded chicken, creamy sauce, vegetables, and a golden, cheesy biscuit topping. It’s the perfect comfort meal for chilly nights, family dinners, or whenever you need something cozy and satisfying.
The first time I made this cobbler, my husband asked me if I could make it again the very next night — that’s how much he loved it. The cheesy biscuit topping is irresistible, and the creamy chicken filling underneath feels like a warm hug on a plate. My family now calls it our “Sunday comfort bake,” and we all gather around the table waiting for that first cheesy, bubbly bite. It’s become one of those recipes we keep on rotation all year long.
Why This Cheddar Bay Chicken Cobbler
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Inspired by a classic – Uses Cheddar Bay Biscuit mix for that nostalgic, restaurant-quality flavor.
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Creamy, hearty filling – Shredded chicken, mixed veggies, and a rich sauce make it filling and satisfying.
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Easy comfort food – Simple ingredients, minimal prep, and everything bakes together in one dish.
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Family-approved – Kids love the cheesy biscuit topping, adults love the creamy chicken filling.
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Perfect for leftovers – Tastes even better the next day!
Ingredients
(Serves 6–8)
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280 g (2 cups) cooked, shredded chicken (about 1 large rotisserie chicken breast)
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1 packet Cheddar Bay Biscuit mix (plus any additional ingredients listed on packet)
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360 ml (1 ½ cups) milk
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240 ml (1 cup) chicken broth
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130 g (1 cup) frozen mixed vegetables
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120 g (½ cup) sour cream
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1 can (295 g / 10.5 oz) cream of chicken soup
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1 tsp garlic powder
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½ tsp black pepper
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15 g (1 tbsp) fresh parsley, chopped (optional)
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170 g (1 ½ cups) shredded cheddar cheese
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28 g (2 tbsp) butter, melted
Directions
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Preheat oven: Heat oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 in) baking dish.
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Make the filling: In a large bowl, whisk together the milk, sour cream, and cream of chicken soup until smooth. Stir in garlic powder, pepper, frozen vegetables, and shredded chicken. Pour mixture into the prepared dish and spread evenly.
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Prepare the biscuit topping: In a separate bowl, prepare the Cheddar Bay Biscuit mix according to package directions. Stir in the shredded cheddar cheese.
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Assemble the cobbler: Drop spoonfuls of the biscuit dough evenly over the chicken mixture. Drizzle melted butter on top and sprinkle with parsley if using.
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Bake: Place dish in oven and bake 40–45 minutes, or until biscuits are golden brown and cooked through.
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Rest & serve: Allow to cool for 5 minutes before serving to let the cobbler set.
Notes
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Shortcut chicken: Rotisserie chicken works perfectly for this recipe and saves time.
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Vegetable swaps: Use peas, carrots, corn, or even broccoli depending on what your family loves.
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Extra cheesy: Add a layer of shredded cheese on top of the filling before dropping the biscuit dough for double cheesiness.
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Storage: Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven.
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Freezer-friendly: Assemble, cover tightly, and freeze before baking. Bake from frozen, adding about 10–15 minutes to cooking time.