Recipe Background
Grammy's Chicken Cobbler Bake certainly is home comfort taken to the next level... just the way Grammy makes it! Beneath the golden, tender, sweet, and zesty fan-favorite — Cheddar Bay Biscuits ® — you'll find a bed of vegetables and savory chicken. Honestly, it's all the best stuff found in a supper at home in one casserole! There's great flavor from the top to the bottom of Grammy's Chicken Cobbler Bake... grab a fork and see for yourself!
Grammy's Chicken Cobbler Bake certainly is home comfort taken to the next level... just the way Grammy makes it! Beneath the golden, tender, sweet, and zesty fan-favorite — Cheddar Bay Biscuits ® — you'll find a bed of vegetables and savory chicken. Honestly, it's all the best stuff found in a supper at home in one casserole! There's great flavor from the top to the bottom of Grammy's Chicken Cobbler Bake... grab a fork and see for yourself!
Ingredients
- 1/2 cup butter
- 4 cups rotisserie chicken shredded
- 1 (15-ounce) bag frozen mixed vegetables
- 1 (11.36-ounce) package Cheddar Bay Biscuit mix
- 2 cups milk
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups chicken stock
- 2 tablespoons fresh parsley optional, chopped
Directions
- Preheat the oven to 375 degrees F.
- In the bottom of a 9x13-inch baking dish, add the butter.
- Transfer the baking dish to the oven and allow the butter to melt.
- Carefully transfer the baking dish from the oven.
- Add the chicken to the melted butter in the baking dish, spreading it out in a single, even layer.
- Top the chicken layer evenly with the frozen vegetables.
- In a bowl, add the biscuit mix, the seasoning packet, and the milk and stir until well-blended into a batter.
- Pour the biscuit batter over the chicken-and-veggie layer in the baking dish and lightly spread it out evenly, but take care not to stir the ingredients together.
- In a separate bowl, add the soup and the stock and whisk to combine until smooth.
- Pour the soup mixture evenly over the biscuit batter layer, but do not stir.
- Bake, uncovered, until the top is very golden-brown and only slightly jiggly in the center, about 45 minutes.
- Top the cobbler with the parsley and allow it to stand for 10 minutes.
- Serve.
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