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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cobbler Recipe

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This recipe for Chicken Cobbler is from Noel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rotisserie chicken, shredded
12 ounce bag of frozen mixed veggies
Salt and pepper
Sauteed garlic or garlic powder (optional)
2 cups Red Lobster Cheddar Bay biscuit mix
2 cups milk
2 cups chicken stock
10.5 ounce can cream of chicken soup
1 stick salted butter
Directions:
Directions:
Heat oven to 350°F. Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.

- Once butter is melted, add the chicken and spread into an even layer. Next, layer the frozen vegetables over the top. Season with salt and pepper, garlic if desired, and any other spices or herbs.

- Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour that milk-biscuit mix over the chicken and vegetables as a layer—do not mix together. Next, whisk together the chicken stock and cream of chicken soup, then pour over the top as another layer. Do not mix that either.

- Bake uncovered for 45-50 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. S
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15

 

 

 

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