Chicken Cobbler

Sue Grunig made this for us last week while Sturgeon fishing.  We all loved it!!  It's a KEEPER!!!!

Chicken Cobbler

4 T. butter, melted

4 c. shredded cooked chicken

1 bag (12 oz) frozen peas and carrots

1 t. garlic powder

1 t. onion powder

1/2 t. pepper

1 can (10.5 oz) cream of chicken soup

2 c. chicken broth

1 box (11.36 oz) Cheddar bay Biscuit Mix (*reserve seasoning packet for later)

2 c. whole milk, or any kind

1/2 c. shredded cheddar cheese

2 T. butter, melted

1. Preheat the oven to 350° F.

2. Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish

around.

3. Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and

then sprinkle the garlic powder, onion powder, and black pepper over top.

* No need to stir. Just evenly spread each layer into the baking dish.

4. In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until

combined well. Pour it into the baking dish covering the chicken & vegetable layers.

5. In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded

cheese. Stir it with a wooden spoon until combined well.

Spread this into the baking dish as the final top layer.

* Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.

6. Bake for 50-60 minutes or until the top is golden brown and cooked through.

7. When the cook time is done mix together the melted butter (2 tablespoons) and the

seasoning packet set aside from earlier.

Brush this onto the top of the hot chicken cobbler before serving.  

**also could use Homemade Red Lobster Cheddar Bay Biscuits recipe - find it on here!!