Recipe Background
Grammy's Chicken Cobbler Bake is a comforting, layered delight perfect for making any new house feel like home.
Every family has a recipe that acts as a time capsule, and Grammy's Chicken Cobbler Bake is ours. It was a chilly moving day when I first made it in my new house. Surrounded by unpacked boxes and a growing sense of possibility, I longed for something that felt like home. A well-loved rotisserie chicken and a bag of frozen mixed vegetables were tucked away in my sparse new fridge. I remembered Grammy’s old tale of how a bustling kitchen brought warmth into four new walls, so I turned to her recipe.
Melting butter in a 9x13-inch baking dish, the comforting richness filled the kitchen as it coated the layers of shredded chicken and vegetables. The Cheddar Bay Biscuit mix with milk whisked into a batter, inspired a feeling of cozy evenings with family. Grammy always said to pour the biscuit batter carefully, ensuring it blanketed the ingredients without stirring them. It was her secret to a cobbler with perfectly distinct layers.
A can of cream of chicken soup and some chicken stock whisked together is where the magic happens. The final touch of fresh parsley, sprinkled just before serving, isn’t just for color—it adds a spark of freshness. What emerged from the oven was a golden, bubbling masterpiece, just as Grammy would have made. As it stood, steaming gently on the counter, I felt that true warmth had taken up residence in my new home, all thanks to this delightful dish.
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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