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Chicken Cobbler
Plat

Chicken Cobbler

1 h 5Pour 8Nutri-Score D€€
par @yourbarefootneighbor6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • butter (one stick)Produits laitiers113 g
  • rotisserie chicken (shredded, skin and bones removed)Viandes500 g
  • Cheddar Bay biscuit mix (one box, seasoning packet included)Boulangerie340 g
  • milkProduits laitiers480 ml
  • frozen peas and carrotsFruits et légumes300 g
  • saltÉpices3 g
  • black pepperÉpices2 g
  • onion powderÉpices3 g
  • garlic powderÉpices3 g
  • parsley (dried)Épices2 g
  • chicken stockÉpicerie480 ml
  • cream of chicken soup (one can)Épicerie300 g

par portion

Nutrition

394kcal

Glucides
31 g
Protéines
18 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Saladier
  • measuring cup

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Pour the biscuit batter

    • Pour the biscuit mixture evenly over the top.
    • Do not stir.
    Étape 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.
    Étape 5

  6. Bake

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

  7. Rest and serve

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