Canned Chicken Cobbler Casserole


Canned Chicken Cobbler Casserole

Course Main Course
Cuisine American
Author Catherine’s Plates


  • 9 x 13 casserole dish
  • medium bowl & fork
  • medium bowl & whisk
  • spoon


  • 1 stick (4oz) butter, melted
  • 2 (7oz) cans shredded chicken packed in water; drained
  • 8 oz frozen peas (or other favorite frozen vegetable)
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 (12oz) box Red Lobster Cheddar Bay Biscuit mix & seasoning pkt
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 2 cups chicken broth
  • 1 (10oz) can cream of chicken (or other favorite cream of soup flavor)


  • Preheat oven to 350 degrees.
  • Melt butter and pour into 9 x 13 casserole dish. Top with the drained shredded chicken evenly. Place frozen peas all over the chicken. Season with salt, black pepper, garlic powder, and onion powder.
  • In a medium bowl add biscuit dry mix, seasoning packet, milk, and shredded cheese. Stir with a fork until just combined. Spoon mixture on top of the chicken & peas. DO NOT MIX.
  • In a separate bowl whisk together chicken broth and cream of soup until blended. Pour mixture all over the biscuit mixture.
  • Place in preheated oven and bake for 45 – 50 minutes until biscuit topping is cooked through and golden brown on top. Let stand for 10 minutes before serving.

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