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!!

Homemade Red Lobster Cheddar Bay Biscuits

Homemade Red Lobster Cheddar Bay Biscuits

2 1/2 c. biscuit mix

4 T. butter, cold

Cut together to combine.

Add:

1 c. cheddar cheese, grated

3/4 c. milk

1/2 t. garlic powder

Combine to make a shaggy dough.

Drop 1/4 c. scoops onto pan or stone.  Bake at 400 for 20-25 minutes.

Top with garlic butter mixture.

Garlic butter

2 T. butter, melted

1/2 t. garlic powder

1/2 t. dried parsley

7 Up Biscuits

So easy and soooo good! 
7 Up Biscuits
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

Biscuits for the freezer or not....

Biscuits for the freezer or not....                           Makes 25 to 30 biscuits
6 cups unbleached all-purpose flour, plus extra for counter
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 1/2 cups heavy cream

Line a baking sheet with parchment paper or a silicone baking mat..
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round  biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
Preparing For the Freezer:
Wrap the baking sheet tightly with sprayed plastic wrap and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.

For more freezer ideas here is a great site you may want to check out.....
http://fabulesslyfrugal.com/freezer-meal-recipes-master-list