Chicken & Rice Cobbler – chicken and rice baked with a quick homemade biscuit crust. Comfort food at its best! We make this at least once a month. Chicken, rice, chicken broth, pepper, flour, salt, baking powder, milk, and butter. Can substitute leftover holiday turkey for the chicken! Leftovers never tasted so good! Ready to eat in about an hour.
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This recipe came from my friend Heather. She had this at a work get-together and thought it sounded like something I would like. Well, she was right! It was great. I wasn’t sure about it as I was making it, but it turned out delicious! Chicken and rice baked with a quick homemade biscuit crust. YUM! It reminded me a lot of my Chicken & Dumplings Casserole and my Chicken & Gravy Casserole. If you like those casseroles, you will love this one too!
How to Make Chicken & Rice Cobbler
This casserole is super easy to make. Melt some butter in the bottom of a baking dish. Whisk together flour, salt, baking powder, milk, and seasonings. Pour the batter over the butter. Combine chopped chicken, cooked rice, chicken broth, and black pepper. Carefully spoon the chicken over the biscuit batter and bake.
- Can substitute leftover Thanksgiving turkey for cooked chopped chicken. Leftovers never tasted so good!
- I usually use a rotisserie chicken in this recipe.
- This is also delicious with leftover grilled chicken.
- Can use any type of cooked rice you prefer – white, brown, jasmine, yellow.
- Feel free to toss some peas, spinach, or finely chopped broccoli to the chicken mixture.
- Season this casserole with any of your favorite herbs – onion powder, garlic, parsley, thyme, sage all work wonderfully.
- Can double the recipe in a 9×13-inch pan. You may need to add a few minutes to the cooking time.
- Can Chicken & Rice Cobbler be frozen? Yes. Cool the casserole completely and cover with plastic wrap and aluminum foil. The casserole will keep 2 or 3 months. To reheat, thaw completely and heat covered in the oven at 350ºF until warmed through.
What to Serve with Chicken Casserole
This casserole is a new favorite at our house. I have this on the menu this weekend. It is a great way to use up any leftover turkey! We usually serve the casserole with some green beans or broccoli. Here are a few of our favorite recipes from the blog that go great with this easy chicken casserole:
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Teriyaki Green Beans
Teriyaki Green Beans – our favorite green bean recipe. SO delicious!! Green beans, shallot, mushrooms, garlic, teriyaki sauce and sesame…
Crunchy Romaine Toss
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Honey Garlic Green Beans
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Chicken & Rice Cobbler
Equipment:
Ingredients:
Chicken Mixture
- 2 cups chopped cooked chicken
- 2 cups cooked rice
- 2 cups chicken broth
- black pepper to taste
- 4 Tbsp butter
Biscuit Batter
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- seasonings of your choice
Instructions:
- Preheat oven to 350ºF.
- Place butter in a 9×9-inch baking dish and place in the preheated oven until melted. Remove dish from oven.
- Whisk together flour, baking powder, salt, milk, and seasonings. Pour over melted butter.
- Mix together chopped chicken, rice, chicken broth, and pepper. Spoon the chicken mixture into the center of the casserole so that the batter forms a ring around the outside edge.
- Bake for 50 minutes to 1 hour until the biscuit topping is golden brown. Let stand five minutes before serving.
Notes:
- Can substitute leftover Thanksgiving turkey for cooked chopped chicken. Leftovers never tasted so good!
- I usually use a rotisserie chicken in this recipe.
- This is also delicious with leftover grilled chicken.
- Can use any type of cooked rice you prefer – white, brown, jasmine, yellow.
- Feel free to toss some peas, spinach, or finely chopped broccoli to the chicken mixture.
- Season this casserole with any of your favorite herbs – onion powder, garlic, parsley, thyme, sage all work wonderfully.
- Can double the recipe in a 9×13-inch pan. You may need to add a few minutes to the cooking time.
- Can Chicken & Rice Cobbler be frozen? Yes. Cool the casserole completely and cover with plastic wrap and aluminum foil. The casserole will keep 2 or 3 months. To reheat, thaw completely and heat covered in the oven at 350ºF until warmed through.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Does this use all purpose or self rising flour?
all-purpose
hi, tried the Chicken taco soup recipe last night and boy,o,boy was it great.hubby went back for seconds and son had a huge bowl. that recipe is a keeper. I will be making it alot