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Chicken Cobbler
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Chicken Cobbler

1 h 5 minPara 8Nutri-Score D€€
de @yourbarefootneighbor6 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • butter (one stick)Lácteos113 g
  • rotisserie chicken (shredded, skin and bones removed)Carne500 g
  • Cheddar Bay biscuit mix (one box, seasoning packet included)Panadería340 g
  • milkLácteos480 ml
  • frozen peas and carrotsFrutas y verduras300 g
  • saltEspecias3 g
  • black pepperEspecias2 g
  • onion powderEspecias3 g
  • garlic powderEspecias3 g
  • parsley (dried)Especias2 g
  • chicken stockDespensa480 ml
  • cream of chicken soup (one can)Despensa300 g

por ración

Nutrición

394kcal

Carbohidratos
31 g
Proteínas
18 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Bol
  • measuring cup

paso a paso

Preparación

  1. Melt the butter

    • Preheat the oven to 350 °F.
    • Put the stick of butter in a 9x13 baking dish and place it in the oven to melt.
    Paso 1

  2. Prepare the biscuit topping

    • In a bowl, combine the biscuit mix with the milk and stir in the seasoning packet.
    • If you can't find the Cheddar Bay mix, use Bisquick and season it well.
    Paso 2

  3. Layer the chicken and vegetables

    • Spread the shredded chicken over the melted butter in the baking dish.
    • Add the peas and carrots.
    • Season with salt, pepper, onion powder, garlic powder and parsley.
    Paso 3

  4. Pour the biscuit batter

    • Pour the biscuit mixture evenly over the top.
    • Do not stir.
    Paso 4

  5. Add the stock and soup

    • Pour the chicken stock over the top.
    • Spoon the cream of chicken soup over the surface without mixing.
    Paso 5

  6. Bake

    • Bake at 350 °F for 45 minutes, until the top is golden and bubbly.
    Paso 6

  7. Rest and serve

    • Let the cobbler sit for 10 to 15 minutes before serving.
    Paso 7
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