CHICKEN COBBLER

I'm not sure how many different chicken casserole recipes I have. We eat a lot of chicken and love chicken pot pie. While this is different from that, it is similar in that it contains the shredded chicken, potatoes, carrots, and peas. I guess the Red Lobster Garlic and Cheese biscuit mix makes this recipe different.

The recipe makes a large amount in a 9 x 13 - inch pan and it is only the two of us, so that means we enjoyed the "cobbler" for several days after. It does warm up nicely in the microwave.

Print recipe.

CHICKEN COBBLER

1     box Garlic & Herb Biscuit Mix (like Red Lobster Cheddar Bay mix)

1     large can chicken

1     can peas & carrots (or two small cans of each)

1     can potatoes (diced)

1     can evaporated milk

1     can cream of chicken soup

1/2  cup water

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 - inch baking pan. Set aside.

Drain the canned chicken, but save the broth. Shred the chicken with a fork.

Drain the peas and carrots and potatoes. Cut the potatoes into small pieces.

Combine the chicken, peas and carrots, and potatoes and

spread in the baking pan.

In a bowl, mix the biscuit mix with its seasoning packet and the evaporated milk.

Stir until blended.

Carefully pour/spread the batter over the mixture in the pan spreading to the edges.

Set aside.

In the same bowl, combine the soup, the reserved broth, and 1/2 cup water.

Stir until smooth,

then pour this over the biscuit layer.

Do not stir.

Bake uncovered for 50 to 60 minutes, until golden brown and bubbly. 

Let rest 10 minutes before serving.