Chicken Broccoli Casserole Cobbler


Oh hello. Hai. That giveaway was cool, eh? This cobbler is cooler, I think.

It has a lil’ history. Every year when I was a kid, I’d request that my mama make this for me for my birthday dinner. I’m pretty sure it was the only American dish my mom ever cooked and maybe that’s one of the main reasons I thought it was so cool.

My mom was given this recipe from a friend of hers who got the recipe from the side of a Campbell’s soup can…in the mid-80s. There was nothing weirder and more interesting to me than soup going into a dish with broccoli and cheese. I thought it was the most delicious thing in. the. world. My mom would always serve it like a proper Latin woman – with rice. But today I paired it with some cheddar biscuits. And then called it a cobbler. A savory cobbler!

Back in the day, my mom would start this dish by boiling chicken breasts until they were super dry. (Sorry Mama, but it’s true!)

Today, I’m really into buying a rotisserie chicken from the super market. If you don’t want to do this, it’s cool. I’d recommend getting a few chicken thighs and roasting them for 30 minutes before hand.

This rotisserie chicken situation just saves on a little time. We all need more hours in the day.

And then you cut up some broccoli. Look at those little cute green trees!

Mix together the cream of mushroom soups with cream of chicken soup.

And don’t get weirded out by its gelatinous nature. Just go with it…it’ll be alright. Add the cheese, chicken and broccoli. Mix it all together.

Next, you’re going to make some biscuits. I figure I’d just skip over the biscuit pics because I just made them. So check out the post, if you need some visual assistance.

These drop biscuits are a little different than the buttermilk ones I made last week. They’re slightly less buttery, more peppery and more cheesy. And instead of cutting them out, you just scoop up mounds and drop them on the surface of the casserole filling.

Bake it up for 20 minutes or so and BOOM. DINZ.

This cobbler is rich and delicious.

It’s the kind of meal you want to eat when it’s cold outside and you need a dish to cuddle with.

This cobbler will spoon with you. And it’ll be awesome and not awkward. Promise.

Chicken Broccoli Casserole Cobbler

Print this recipe!

1 can cream of chicken soup (Campbell’s – low-sodium)
2 cans cream of mushroom (Campbell’s – low-sodium)
3 tablespoons créme frâiche (softened cream cheese would also work)
1/2 store-bought rotisserie chicken, shredded
1/2 head of broccoli, cut into florets
1/2 cup grated sharp cheddar cheese
1/2 teaspoon black pepper

Cheddar Drop Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick), cold
1 cup grated sharp cheddar cheese, and 1/4 cup more for topping
1/2 cup plus 2 tablespoons buttermilk, cold and shaken
1 large egg, cold
Freshly ground pepper for topping

1. Preheat the oven to 400F.

2. In a large bowl, add the cream of chicken, cream of mushroom and créme frâiche; mix until thoroughly combined. Fold in the shredded chicken, broccoli, cheese, black pepper, and mix. Add the mixture to a 12-inch cast iron. Alternatively you could use a rectangular casserole dish (8×12). Set aside.

3. Add the dry ingredients to a medium bowl: flour, baking powder, baking soda, salt, and mix. Using a box grater, grate the cold butter atop the flour mixture. Transfer the bowl to the freezer for 5 minutes. Meanwhile, measure out the buttermilk and add the egg; beat until combined. Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Next, add the cheese and combine until it’s evenly distributed throughout the flour mixture. Add the buttermilk mixture all at once and mix until barely combined; lightly knead the dough until it forms one solid mass.

4. Using two tablespoons, drop 6-8 mounds of dough onto the surface of the chicken and casserole mixture. If you’re using a cast iron skillet, you should add cheddar cheese to the center. It’s good. Top each biscuit with a few turns of freshly ground pepper. Transfer the entire dish to the oven and bake for 20-25 minutes. You’ll know it’s ready when the biscuits are lightly golden brown and the center is bubbling. To serve, remove one of the biscuits, exposing the casserole filling. Spoon it out into a bowl and top with a biscuit. Repeat. Yum.

Serves 6

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Leave a Reply

  • Reply Ana October 12, 2012 at 3:57 am

    ok, Adriana, as gross as I thing canned soup is, this really sounds wonderful! Though I doubt I’ll be able to find anything like creamed anything soup in Italy… Will have to make that as well… there goes the waistline – but oh, what comfort!! 😉

  • Reply aoife @ the gannet October 12, 2012 at 4:28 am

    yup, this is absolutely perfect for adding my winter insulation. My appetite has certainly felt the change in seasons…craving anything creamy, hot, carby, cheesy…. this is PERFECT.

  • Reply lucy October 12, 2012 at 5:28 am

    Could I subsititute cream of mushroom for cream of broccoli? My husband doesn’t like mushroom soup. I can’t wait to make it.

    • Reply Adrianna October 15, 2012 at 12:38 pm

      Yes, I think that should work just fine!

  • Reply Margherita October 12, 2012 at 6:24 am

    That’s a very original take on the classic chicken + broccoli recipe. My boyfriend will love this, I’m sure

  • Reply [email protected] Totes Delish October 12, 2012 at 6:48 am

    I’m glad you included the “don’t be freaked out by the texture of the soup” thing..I mean it’s good, but is that supposed to be shaped that way?!

    • Reply Adrianna October 15, 2012 at 12:39 pm

      Ha, I know. Let’s just ignore it and keep going! 🙂

  • Reply christin October 12, 2012 at 6:48 am

    Can we please talk about this? My boyfriend is OBSESSED with chicken broccoli casserole but i hate hate hate it. Makes me wanna vom. But this? This is a thing of beauty my friend!

    • Reply Adrianna October 15, 2012 at 12:39 pm

      Thank you, miss!

  • Reply Laurie {Simply Scratch} October 12, 2012 at 6:49 am

    Comfort in a bowl… that’s what this is. Love it 😉

  • Reply Bev @ Bev Cooks October 12, 2012 at 6:56 am

    Shuuuuut up. I’m dying over this right now.

  • Reply Stefanie @ Sarcastic Cooking October 12, 2012 at 9:38 am

    Perfect for a gloomy day! I have some broccoli all I need is the rotisserie chicken! What a great fall meal. If only somebody could make this for me…

  • Reply Katie @ Blonde Ambition October 12, 2012 at 9:39 am

    Definitely loving this savory cobbler. One of my favorite meals MY mom made growing up was a chicken casserole with cream of mushroom soup too! Looks nasty, but tastes like comfort.

  • Reply Megan @ girl by the lake October 12, 2012 at 9:47 am

    Oh wow. You officially just made me want this for lunch/dinner tonight. Too bad I already have plans…darn you!

    I love reliving childhood comfort meals + adding your own twist. It’s like giving a shout-out to your six year old self while saying, at the same time, “hey, i’m an adult now too.”

    Happy Birthday!

    • Reply Adrianna October 15, 2012 at 12:40 pm

      Thanks, Megan! x

  • Reply [email protected](Me) October 12, 2012 at 10:11 am

    We eat something similar to this on holidays, but we always mix in rice before baking (no biscuits on my momma’s… that’ll be the day!). It is WONDERFUL. And cozy. And comforting. I’m going to make it your way. Yup. That’s what I’m gonna do.

  • Reply Ashley @ Wishes and Dishes October 12, 2012 at 10:14 am

    Looks so delicious!! Love the drop biscuits

  • Reply Jackie October 12, 2012 at 10:29 am

    So funny! But I totally know what you’re talking about my family is Mexican and American type casserole dishes were pretty foreign to us as well. But as a kid I did crave for them too. This looks so hearty, creamy and delicious! I love the biscuits.

  • Reply Estela October 12, 2012 at 10:51 am

    Hello Adrianna I just found your site, through the Etsy blog and I love all the great dishes on your site. I think I am going to try the biscuits this weekend. I’m originally from California, just South in Orange County, how I miss it. I’m enjoying reading your blog, makes me laugh!

    • Reply Adrianna October 15, 2012 at 12:40 pm

      Hai Estela! So glad you found me. YAY!

  • Reply [email protected] Totes Delishy October 12, 2012 at 10:53 am

    This brings me back to my childhood and Ms. Silverman’s Chicken Devan. While my hippy mom was making us Chard Pie, my neighbor made a dish similar to this, and we would always go to her house and devour it. I cant wait to try this recipe out for that great “taste memory”

  • Reply Jaime October 12, 2012 at 11:23 am

    yum that looks good!!

  • Reply Ashley October 12, 2012 at 11:34 am

    This needs to be dinner soon. As always, gorgeous work!!!

  • Reply Stacey October 12, 2012 at 11:55 am

    Sounds wonderful! I have absolutely no-problemo with any canned soups. Am I weird?

  • Reply Allison Day October 12, 2012 at 5:25 pm

    Mmmm. Helloooo comfort food! And I am totally on board with the canned soup thing – my favorite don’t-try-to-convince-me-another-spaghetti-sauce-recipe-is-better-because-I-won’t-believe-you spaghetti sauce recipe (from my mom, of course) is made with cream of mushroom soup. Like I said, total comfort food. ^_^

  • Reply Lauren @ Part Time House Wife October 12, 2012 at 5:26 pm

    I want that… a big bowl… a blanket…a lifetime movie and a sunday. Perfection

  • Reply Julie @ Table for Two October 12, 2012 at 6:09 pm

    this looks so wonderfully comforting! i’m not scared of canned soups as many people are – which makes me shy away from making dishes with them on my blog but hey! you got to sometime because it makes the most wonderfully delicious dishes such as this one you just posted 🙂

  • Reply Erin @ EK Can't Cook October 12, 2012 at 6:34 pm

    My mom used to make something in this theme with bbq sauce, hamburger meat and brown sugar. I dunno, it sounds wrong but the drop biscuits just MADE this dish. They reach the perfect consistency for deliciousness. So I’m sold on trying this out. And gobbling every single bite.

    Erin –

  • Reply Christina @ The Beautiful Balance October 12, 2012 at 8:41 pm

    Wow, I have so many carnivore friends who would drool over this recipe. I will definitely pass this along to them 🙂

  • Reply Joelle (on a pink typewriter) October 14, 2012 at 12:40 pm

    This looks phenom (and is a mouthful to say haha)!

    Ps. what is that tree/bark thing in your photos? Is it a cutting board? Very cool.

    • Reply Adrianna October 15, 2012 at 12:41 pm

      Oh it’s a cutting board made from mango wood. Bought it at World Market/Cost Plus for $20!

  • Reply lynn @ the actor's diet October 14, 2012 at 1:51 pm

    YES. Yes please.

  • Reply Mia October 15, 2012 at 8:05 am

    I totally remember that casserole from childhood. I think my mom made it once or twice and was sort of like “this is weird – never again.” My mom also had the same dry chicken problem. I think I will try this, even though I’m a raging failure at biscuit making. Thanks!

  • Reply GIGI October 15, 2012 at 12:40 pm

    mmmmm. I love casseroles this time of year. so warm and comforting. thanks for the great recipe! gigi, food and beauty blogger @

  • Reply jessica @ how sweet October 15, 2012 at 6:06 pm

    is this even serious. it’s like a giant bowl of comfort. ughhhh i want.

  • Reply Rebecca October 16, 2012 at 1:07 pm

    Any chance you can use some sort of pre-made biscuit dough with this recipe, or would that not work? Just trying to figure out whether this recipe could be made even easier as a mid-week family meal. Thanks!

    • Reply Adrianna October 16, 2012 at 2:56 pm

      Are you talking about biscuits from the grocery store aisle, or simply making your own and refrigerating them and then plopping them on when you’re ready to bake?

      • Reply Rebecca October 16, 2012 at 5:08 pm

        I originally meant biscuits from the grocery store aisle, but I’d be interested to know the answer for both. Thanks!

        • Reply Adrianna October 17, 2012 at 12:27 am

          I’m not sure how they would work with store-bought biscuits, but if you wanted to do a little flash freeze action with these biscuits, the instructions would be as follows:

          Place biscuits onto a parchment lined baking sheet and transfer to the freezer for 30-45 minutes, and until hard. Then place in a freezer-safe plastic bag and freeze until you’re ready to use. I’d then add them to the cobbler and bake per the instructions. Should work like a charm!

          • Taryn December 27, 2012 at 6:00 pm

            I made this with drop biscuits made with Bisquick and it worked great…faster than biscuits from scratch if that’s what you’re going for.

  • Reply resa October 17, 2012 at 7:53 am

    Fantastic recipes with stunning photography. I can’t wait to try some of these yummy ideas!!

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  • Reply Jack Tyler October 20, 2012 at 11:46 pm

    Even how many times I force my son to eat broccoli, he really doesn’t like it. Don’t know why. But I’m gonna try this one, lets see if this would change his mind.

  • Reply Broccoli Cobbler - Half Baked Harvest November 15, 2012 at 3:02 am

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  • Reply Sandra February 20, 2013 at 4:48 pm

    I am baking this now as all ingredients were on hand. I am using PILLSBURY Grands , Jr.
    Axiously awaiting the results!

  • Reply Jessica March 20, 2013 at 6:35 pm

    Wow!!! My mom made the same thing for me when I was little (in the 80’s) but she put her own twist on it and would add curry powder. I love this post, it took me right back 🙂
    She didn’t do the biscuits though, so I’m adding that from now on….