Prep Time 5 minutes minutes

Cook Time 48 minutes minutes

10 minutes minutes

Total Time 1 hour hour 3 minutes minutes

For the Filling

• ▢ ¼ cup butter
• ▢ 4 cups cooked shredded chicken
• ▢ 4 cups broccoli florets fresh or frozen, chopped small
• ▢ 1½ cups shredded sharp cheddar cheese
• ▢ 1 (10.5 ounce) can condensed cream of chicken soup
• ▢ 1½ cups chicken broth I prefer reduced sodium
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon herb and garlic seasoning or ¾ teaspoon garlic powder
• ▢ salt and black pepper to taste, optional

For the Topping

• ▢ 1 (11.36 ounce) box Cheddar Bay biscuit mix plus the seasoning packet in the box
• ▢ 1½ cups milk
• ▢ 2 tablespoons melted butter

• Preheat oven to 375°F. Place ¼ cup butter in a 9×13-inch baking dish and place it in the oven while it is preheating to melt.

• Add the broccoli to a bowl with 2 tablespoons of water. Cover and microwave at full power for 2 to 3 minutes until bright green and just barely tender. Drain very well. (see notes for stovetop option).

• Layer shredded chicken evenly over the melted butter. Top with the steamed broccoli, followed by the cheddar cheese.

• In a medium bowl, whisk together cream of chicken soup, chicken broth, herb and garlic seasoning, and onion powder. Season with additional salt and pepper if desired. Pour the sauce over the filling. Do not stir.

• For the topping, in the same bowl, combine biscuit mix, seasoning packet, and milk. Pour over the filling. Do not stir.

• Bake uncovered 45 to 50 minutes or until the top is golden and the biscuits in the center are cooked through.

• Brush the top of the cobbler with melted butter. Rest 10 minutes before serving.

To reduce the sodium, use reduced sodium soup and unsalted butter.

To steam the broccoli on the stovetop, add the broccoli and 3 tablespoons of water to a skillet with a lid. Let simmer over medium high heat, turning as needed, until slightly softened. Drain well.

The Cheddar Bay biscuit mix can be replaced with Bisquik (add additional garlic salt to taste) or homemade drop biscuits.

The biscuit mixture is intended to be a bit softer than a drop biscuit.
If the topping begins to brown too much, lightly tent the foil over it.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

Course Main Course

Cuisine American