Main Dishes
Creamy Chicken Cobbler
| Level: Easy |
Total Time: 1 hour 15 min |
Yield: 8 servings |
Layering all of the ingredients in the baking dish makes this so easy to put together! Kinda reminds me of an easier version of a chicken pot pie! Great winter addition to your regular rotation. This recipe has been adapted from Carman Wilken;s Chicken Cobbler recipe on Instagram.
Creamy Chicken Cobbler
Print RecipeServings: 8
This easy and delicious cobbler makes a great cold weather family meal!
Ingredients
- 1 Stick of salted butter 1/2 cup
- 2 cups Rotisserie chicken shredded
- 4 teaspoons Badia Seasoning
- 4 teaspoons Garlic
- 4 teaspoons Onion
- 2 teaspoons MSG
- 1 teaspoon Black pepper
- 2 cups Mexican cheese or whatever type you want to use
- 2 bags Frozen mixed vegetables
- 1 Package of Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- 2 cups Whole milk
- 1 can Cream of chicken soup
- 2 cups Chicken stock
Instructions
- Heat oven to 350°.
- Melt 1 stick of butter in a 9 by 13 dish in the oven.
- Shred the rotisserie chicken and spread on top of the butter.
- Season it with Badia, garlic, onion and MSG. (and more if you want).
- Add the shredded cheddar cheese on top and add 2 packets of frozen veggies on top of the cheese.
- Then in a small bowl, add the can of chicken soup and whisk in the 2 cups of chicken stock. Pour this over the veggies in the baking dish.
- Place the Red Lobster Cheddar Bay Biscuit Mix into a medium bowl. Add in the 1 silver seasoning packet and then the 2 cups of whole milk. Whisk together till combined, then spoon onto the veggies in the baking dish.
- Bake at 350° for 1 hour.
- Its ready to serve!