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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!
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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
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -In the bottom of a 9x13-inch baking dish, add the butter.
Step 3 -Transfer the baking dish to the oven and allow the butter to melt.
Step 4 -Carefully transfer the baking dish from the oven.
Step 5 -Add the chicken to the melted butter in the baking dish, spreading it out in a single, even layer.
Step 6 -Top the chicken layer evenly with the frozen vegetables.
Step 7 -In a bowl, add the biscuit mix, the seasoning packet, and the milk and stir until well-blended into a batter.
Step 8 -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.
Step 9 -In a separate bowl, add the soup and the stock and whisk to combine until smooth.
Step 10 -Pour the soup mixture evenly over the biscuit batter layer, but do not stir.
Step 11 -Bake, uncovered, until the top is very golden-brown and only slightly jiggly in the center, about 45 minutes.
Step 12 -Top the cobbler with the parsley and allow it to stand for 10 minutes.
Step 13 -Serve.
