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 (opt)
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 @ 350ºF/175ºC.

Place butter in a 9" X 13" 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 45-50 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.

Jason Wilson

Makes: 6 servings

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

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