MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Cobbler
 Categories: Poultry, Vegetables, Breads, Dairy
      Yield: 6 Servings

      1    Rotisserie chicken; shredded
     12 oz Bag frozen peas & carrots
           Salt & pepper
           Sauteed garlic or garlic
           - powder (optional)
      2 c  Red Lobster Cheddar Bay
           - biscuit mix
      2 c  Milk
      2 c  Chicken stock
 10 1/2 oz Can cream of chicken soup
    1/4 lb Salted butter

  Set oven @ 350°F/175°C.

  Place butter in a 9x13" pan and pop the pan in the oven to melt the
  butter as it heats.

  Once butter is melted, add the chicken and spread into an even
  layer. Next, layer the frozen vegetables over the top. Season with
  salt and pepper, garlic if desired, and any other spices or herbs.

  Mix together the milk and biscuit mix along with the seasoning
  packet that comes with Red Lobster Cheddar Bay mix. Pour that
  milk-biscuit mix over the chicken and vegetables as a layer--do not
  mix together. Next, whisk together the chicken stock and cream of
  chicken soup, then pour over the top as another layer. Do not mix
  that either.

  Bake uncovered for 45 to 50 minutes. It is going to look runny, but
  let it sit for at least 10 to 15 minutes. The sauce will thicken to
  a gravy consistency. Serve with cracked black pepper.

  Recipe by Jason Wilson

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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