Cheddar Bay Biscuit Chicken Cobbler Recipe

Made this using the gluten free Red Lobster Chedder Biscuit Mix. Added the cheese called for on the mix and let the batter rest for 20 minutes (as one needs to to let the gf flour absorb the liquid more fully) as the chicken finished cooking. Otherwise made it as written. Loved the use of buttermilk in this recipe, but will probably put the veggies between the chicken and batter next time as they stayed on top and dried out a bit. We LOVED this!

So very simple to make and absolutely delicious. I took into consideration everyone’s comments, reduced broth to half a cup. Warmed and mixed wet ingredients in a pan, then added veggies & chicken. Filled baking pan with that mixture, adding biscuit mix in scoops on top. Baked at 375 degrees for 45 minutes.

Used 3 cooked chicken breasts. Sautéed 1/4 cup celery, 1/4 cup onion and 1 garlic clove with butter. Used only 1 cup of chicken broth and used 3/4 cup each of frozen carrots, peas and corn as my bag of mixed vegetables. Baked for 50 minutes. Cobbler was a little soupy but the biscuits were done to perfection. Great dish.

I really try not to review recipes that I end up tweaking so I made this according to the actual recipe the first time I made it and it was easy but did need more flavor. Now I have made it multiple times with a lot of tweaking. I do use the basic soup but I use 2 Cream of chicken and at least double the broth I use. I start with cooking chopped onions, chopped celery, chopped carrots cooked in the butter until soft. Then I add the soups, broth, cream, etc. It adds so much more flavor! I don’t layer all of that, I just use a pot to cook it all in. It makes it more like a chicken and dumpling. I do love the biscuits on top so that’s made according to the box recipe. This was a really good base recipe that can be made exactly like the recipe or you can add your own touches to make it Great!

This recipe was good for general guidelines. I don't really like frozen vegies so I parboiled carrots and green beans and added finely chopped kale and broccoli. Whole raw chickens were buy one/get one at my store this week, so rotisserie was out, instant pot cooked whole chicken was in. I combined my broth, soup, and half and half in a pot, heated it to bubbling then added a half and half/flour slurry to address the "soupy-ness" people spoke of. Then i layered as directed with the biscuits on top. To answer the pallid biscuit problem; the directions for those biscuits say to bake them at 425! 350 ain't gonna cut it. I started at 400 then reduced it to 375 after about 25 minutes. I had it in the oven about 45 total I had a lot of time to play with this today. In a hurry I'd use rotisserie chicken and frozen vegetables, but I'd still do my gravy on the stove and get it thickened up before I add it to the casserole

This was a delicious dish, but having made it once, I think I can make it better the next time. I think previous reviewers have some good points. First off, I screwed up and introduced an extra 1C of liquid in the initial assembly of ingredients. It didn't seem to make a difference because at the end of the cook, the consistency was perfect. I don't know if I got lucky, but I would probably repeat the extra 1C because it came out wonderful. A previous reviewer suggested adding the 1/2C cheddar cheese called for by the boxed biscuit recipe. I followed that advice and it made a BIG difference in the flavor and consistency. Following the recipe in how it layered the ingredients and baked for one hour, I felt the biscuit dough wasn't cooked enough. It was fine, but I felt it could have been better. Next time, I would probably bake for 70-75 minutes instead of 60. The biscuit dough was still very good, but it seemed to have potential for something even better. A previous reviewer also suggested layering the chicken, the vegetables and THEN the biscuit mixture. I agree that that would have allowed the biscuit mixture to develop in a better way. Bottom line is that this was delicious and satisfying. But with a couple tweaks, I think it will be even better next time.

Didn't make this exactly to the recipe since the reviews that said to layer the biscuit batter on top made so much sense. So that's what I did and even though I was VERY skeptical putting this together it came out perfect. We loved this recipe and it will be a keeper. Another change I made was the choice in veggies since bagged veggies are not our preference. Used sliced mushrooms, diced celery, and chopped scallions instead. Also, if you make this try a handful of shredded cheddar and some chopped sage since these changes goes so well with the flavors of the Red Lobster cheddar biscuits. Yum!

Great with tweaks! This is my 2nd go at making this recipe. I used roasted garlic mushroom soup for a big kick of flavor, a couple of handfuls of cheese into the chicken/veg mix, some savory dressing seasoning (instead of the thyme) and halved the chicken stock volume. I'm cooking for 3 adults with VERY different palettes, but this gets RAVES from all involved!- Easy AND delicious.

I made this using the Red Lobster Rosemary and Thyme biscuit mix, added two cups of milk to the boxed mix with the seasoning packet and spread it over the top of the casserole. Sprinkled parsley and chopped basil to the top of that before baking. Absolutely delicious! The biscuit topping browned up beautifully, with no sog on the bottom. And, the leftovers were just as good two days later. You can easily get three meals for two out of this casserole. Note that you might not need to add any salt to the vegetables unless you use low salt ingredients.

After reading through the comments I opted to add onions sautéed in an olive oil/butter mixture, ditched the cream of chicken soup and used two cans of cream of potato soup, 1/2 cup of milk (in place of cream), 3/4 cup of broth, and omitted thyme (personal preference). Used measurements of chicken, salt, and pepper listed. Mixed it all together and topped with the biscuits — then baked as directed. The onions gave it a flavor boost, the cream of potato soup provided little chunks of potatoes. With these changes it was a hit with my family. Many thanks to Liv and all who have reviewed the recipe!

So I noticed most people had issues with the vegetables on top drying out or burning. I thought this recipe might work with a little tweeking. I feel I was right. I put the chicken on the bottom followed by a layer of vegtables. I used spinach. Then the biscuit mix. Then the chicken broth mixture. I thought it looked kind of funny on top but I thought what the heck. I was not disappointed. It came out perfect. Try it it's worth it.

First time I made it exactly like the recipe and it was very good. This time I added some cooked and crumbled bacon because I did not have enough chicken. Also added 1 small hot pepper, chopped. Came out great!

The biscuit mix calls for a 425 degree oven, the casserole wants a 350 degree oven. (No wonder the biscuits end up raw.) I baked them separately and the casserole only took about 25 minutes. I added fresh garlic and chives, 2tsp Worcestershire sauce and a splash of white wine vinegar, and a tsp of Better Than Bouillon. Overall not bad, but next time I’ll add more spices, maybe a dash of hot sauce.

My thanks to all the previous reviews-I made half batch in 8X8 glass baking dish and it turned out SO good! Based on previous reviews, my layers were, beginning at the bottom: melted butter, chicken, frozen veggies, HALF the broth/soup mix, biscuit batter, then HALF broth/soup mix BUT focused much less on pouring in middle with more towards the outer edges of the batter. Wonderful- thanks for this tasty and easy recipe! r-

My husband loved this, The only change I made was making my own cream of chicken soup as I really don’t care for the named brand.

My new favorite comfort food.

Made this exactly as directed, but I thought it was too soupy. It tastes good, but next time I think I'll cut the chicken stock in half.

I made this and substituted milk for the cream. It turned out just fine. My husband raved about it!

I was a little disappointed on this recipe. Very lack luster in the flavor department and definitely a flaw to call for the soup mixture to go on top of the biscuit mixture. I should have heeded the warnings of others to spice this up and put the biscuit mixture on top. This may be a TikTok sensation, but it's a flop as far as I'm concerned.

Based on another comment: don't use 2 cups milk with the biscuit mix. Use 1 cup or even 1 1/2 cups milk. Less soupiness.