Classic Viral Cheddar Bay Chicken Cobbler

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 3 cups rotisserie chicken, shredded
• 2 cups frozen mixed vegetables
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup low-sodium chicken broth
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 package (11.36 oz) Cheddar Bay biscuit mix
• 1 cup shredded sharp cheddar cheese
• 3/4 cup cold water
• 1/4 cup melted butter
• 1 tsp dried parsley
• 1/2 tsp garlic powder for topping

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish so the cobbler releases cleanly later.
2. 2In a large mixing bowl, stir together the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, and black pepper until everything is evenly coated and creamy.
3. 3Spread the chicken mixture into an even layer in the prepared baking dish; it should look thick and saucy with vegetables peeking through.
4. 4In a separate bowl, combine the Cheddar Bay biscuit mix with the shredded sharp cheddar and cold water, stirring just until a soft, sticky dough forms—do not overmix.
5. 5Drop spoonfuls of the biscuit dough evenly over the chicken filling, leaving small gaps so steam can escape and the topping can brown.
6. 6Stir the melted butter with dried parsley and the extra garlic powder, then brush or drizzle this mixture generously over every biscuit mound.
7. 7Bake uncovered for 30 to 35 minutes, until the biscuit tops are deep golden brown, the filling is bubbling at the edges, and a toothpick inserted into a biscuit comes out clean.
8. 8Let the cobbler rest on the counter for 8 to 10 minutes so the sauce thickens slightly before scooping.
9. 9Serve hot straight from the pan, making sure each portion gets both creamy chicken filling and a cheesy Cheddar Bay biscuit top.