
Chicken cobbler! It’s hot again, but the cool snap we had last week made me want comforting food.
Edited to add recipe:
1 rotisserie chicken
1 can cream of chicken soup, undiluted
2 cups of chicken broth/stock/bouillon
1 bag frozen peas and carrots
2 cups Bisquick/Jiffy Mix
2 cups milk
Shredded cheddar - maybe 2/3 cup
Black pepper and garlic powder to taste
1 stick butter, melted
Preheat oven to 350. Butter or spray a 9x13 baking dish.
DO NOT MIX ANY OF THE LAYERS.
Skin the chicken and take all the meat off. Roughly chop the meat into big bite sized pieces. Distribute it evenly across the bottom of the dish.
Mix the cream chicken soup and broth. Pour over chicken.
Break up the peas and carrots if they are stuck together and pour over the chicken mixture (leave them frozen).
Mix the Bisquick/Jiffy Mix, milk, cheese, garlic powder, and black pepper until well combined. Pour over the vegetables.
Pour the butter over the top.
Bake for 45-60 minutes or until the top is nice and brown. Cool slightly before serving so the sauce can thicken up a bit.
Note: There are a lot of slightly different versions of this on the internet. It was a big thing online during the pandemic but I thought a lot of them were too salty and so this is the version I modified that I like.