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Easy Cheddar Bay Chicken Cobbler

Transform your weeknight dinner with this Easy Cheddar Bay Chicken Cobbler that combines tender seasoned chicken with the iconic flavors of Cheddar Bay Biscuits in one comforting casserole. Perfect for busy families seeking restaurant-quality comfort food at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 packet ranch dressing mix 1 oz
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 cup frozen mixed vegetables
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh chives chopped
  • 1/3 cup cold butter cubed
  • 1 cup cold buttermilk
  • 2 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Equipment

  • 9×13 inch baking dish
  • Large skillet
  • Large mixing bowls
  • Pastry cutter or forks
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F (220°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and half the garlic powder, then cook for 6-8 minutes until golden brown and cooked through.
  3. In a large mixing bowl, combine cooked chicken, ranch dressing mix, cream of chicken soup, sour cream, 1 cup shredded cheddar cheese, and frozen mixed vegetables. Mix well and spread evenly in prepared baking dish.
  4. For biscuit topping, whisk together flour, baking powder, salt, remaining garlic powder, Old Bay seasoning, and paprika in a separate large bowl.
  5. Cut cold butter into flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with some larger butter pieces remaining.
  6. Gradually add cold buttermilk, stirring just until a soft, slightly sticky dough forms. Don't overmix.
  7. Fold remaining 1 cup cheddar cheese, fresh parsley, and chives into the biscuit dough.
  8. Drop spoonfuls of biscuit dough evenly over chicken mixture, covering most of the surface but leaving small gaps for steam to escape.
  9. Bake for 25-30 minutes, until biscuit topping is golden brown and cooked through, and chicken mixture is bubbling around edges.
  10. Let cool for 5-10 minutes before serving to allow filling to set slightly.

Notes

For best results, don't skip browning the chicken - this creates a flavor foundation. Use cold buttermilk and butter for fluffy biscuits. Can be assembled ahead and frozen before baking - just add 10-15 extra minutes to cook time.