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Chicken Cobbler

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I saw Carman Wilken Chicken Cobble recipe on Instagram. This reminded me of the chocolate cobble is the same idea where you layer food the food and do not touch it and you can’t go wrong. Have to say the urge to not mix everything together was really hard not to do. We tried this and it was great comfort food, kinda reminds me of an easier version of a chicken pot pie! Great winter addition to and very easy.

Ingredients

  • 1 stick of salted butter
  • 2 cups rotisserie chicken shredded
  • 4 teaspoons Badia
  • 4 teaspoons garlic
  • 4 teaspoons onion
  • 2 teaspoons of MSG
  • 1 teaspoon of black pepper
  • 2 cups of Mexican cheese or whatever you want to use
  • 2 bags of frozen vegetable bags
  • 1 package of Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
  • 2 cups of whole milk
  • 1 can of cream of chicken soup
  • 2 cups of chicken stock

Instructions

  • Melt 1 stick of butter in a 9 by 13 dish.
  • Shred the rotisserie chicken and add 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.
  • Use 1 packet of the Red Lobster Cheddar Bay Biscuit Mix you will add in the 1 silver seasoning packet and then the 2 cups of whole milk. Whisk together and cover the veggies.
  • Then use 1 can of chicken soup and add the 2 cups of chicken stock and whisk together.
  • Bake at 350° for 1 hour.
  • Its ready to serve!

Notes

I would say I was worried that I over-seasoned the dish but boy I think it was just right you might be able to get away with adding more seasoning and it is okay.