Chicken Cobbler
An easy to make dish that requires no mixing, or prep work. Just layer the ingredients in a casserole dish and let your oven do all the hard work for you.
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- 1 stick butter
- 20 oz shredded chicken
- 7 oz can of sliced mushrooms, drained
- 10 oz frozen peas and carrots
- 14.5 oz can chicken broth
- 1 can cream of mushroom soup
- 2 cups whole milk
- 1 box Red Lobster biscuit mix
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350℉.
- Place butter in the bottom of the casserole dish and place it in the oven while it's preheating to melt the butter.
- Once the butter is melted, remove casserole dish from the oven and tilt the pan to make sure the butter coats the entire bottom of the pan.
- Top the melted butter with an even layer of shredded chicken.
- Top chicken with sliced mushrooms.
- Top with a layer of frozen peas and carrots. Set casserole dish aside.
- In a mixing bowl, combine the chicken broth, and cream of mushroom soup. Pour the mixture evenly over the chicken, mushrooms, frozen peas and carrots. Do not stir.
- In the same mixing bowl combine the biscuit mix, including the butter seasoning packet, with 2 cups milk. Whisk to combine.
- Pour this mixture evenly over everything in the casserole dish. Do not stir.
- Bake for 45-55 minutes until hot and bubbly and the center is no longer jiggly.
- Remove from the oven and top with shredded cheddar cheese.
- Return to the oven and bake for an additional 5-10 minutes.
- Allow casserole to rest 10 minutes before serving.