Cheddar Bay Chicken Cobbler Bowl

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 3 cups rotisserie chicken, shredded
• 2 cups frozen mixed vegetables
• 1 can (10.5 oz) 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 box (11.36 oz) Cheddar Bay biscuit mix
• 1 cup shredded sharp cheddar cheese
• 3/4 cup cold water
• 3 tbsp melted butter
• 2 tbsp chopped fresh parsley
• 2 green onions, sliced

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, and sour cream until everything is evenly coated and creamy.
3. 3Season the chicken mixture with garlic powder, onion powder, and black pepper, folding gently so the vegetables stay intact.
4. 4Spread the seasoned chicken filling in an even layer across the prepared baking dish; it should look loose and saucy, not dry.
5. 5In a separate bowl, combine the Cheddar Bay biscuit mix with the shredded cheddar and cold water, stirring just until a thick, scoopable dough forms—do not overmix.
6. 6Drop large spoonfuls of biscuit dough over the chicken filling, leaving small gaps so steam can escape and the topping browns evenly.
7. 7Bake uncovered for 30 to 35 minutes, until the biscuit tops are deep golden and a toothpick inserted in a biscuit comes out clean.
8. 8While the cobbler is still hot, brush the biscuit tops with melted butter and immediately sprinkle with the seasoning packet from the biscuit mix plus chopped parsley.
9. 9Let the cobbler rest 8 to 10 minutes so the sauce thickens slightly and is easier to scoop into bowls.
10. 10Portion into lunch bowls, scatter sliced green onions over each serving, and pack with a fork for a work-friendly midday comfort plate that reheats well.