Yummy Chicken and Biscuit Cobbler
A comforting dish that combines savory chicken with a creamy base and fluffy biscuit topping, perfect for family gatherings or cozy nights in.
Ingrédients
Main Ingredients
- 1 whole rotisserie chicken, shredded Can substitute with jackfruit for a vegetarian option.
- 2 cups mixed vegetables (e.g., carrots, peas, corn) Feel free to use seasonal veggies.
- 1 can cream of chicken soup Can substitute with plant-based or gluten-free soup.
- 1 cup milk Use low-fat or non-dairy options as desired.
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust for flavor.
- 2 cups cheddar biscuit mix Follow package instructions for preparation.
- 1 cup shredded cheddar cheese
- to taste Fresh herbs (optional, for garnish) Use your choice of herbs.
Instructions
Preparation
- Shred your rotisserie chicken and prepare mixed vegetables, chopping fresh ones into small, bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until well combined and creamy.
Cooking
- Pour the creamy chicken and vegetable mixture into a greased 9x13 inch baking dish and spread evenly.
- Prepare the cheddar biscuit mix according to package instructions.
- Drop dollops of the biscuit batter over the chicken mixture, distributing them evenly.
- Sprinkle shredded cheddar cheese over the biscuit batter.
- Preheat your oven to 400°F (200°C) and bake for 25-30 minutes until biscuits are golden brown and the filling is bubbling.
- Remove from oven and cool for a few minutes before serving, optionally garnishing with fresh herbs.
Notes
Allow the dish to cool before serving to improve texture. Customize the veggies or use different cheeses for variation.