Country Chicken Cobbler

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces frozen mixed vegetables (carrots, caulliflower, brocoli)
  • 10 34
    ounces condensed cream of potato soup
  • 34
    cup milk
  • 18
  • 10
    ounces rotisserie-cooked chicken, cut into 1/2 inch pieces
  • 10
    (12 ounce) packages refrigerated buttermilk biscuits, each cut in 1/4 's
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DIRECTIONS

  • Preheat oven to 400ºF. In nonstick 12-in skillet, combine frozen veggies, undiluted soup, milk, and pepper, cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
  • Transfer chicken mixture to shallow 3 1/2-to-4 quart casserole or 13"x9" baking dish. Top with biscuit quarters, leaving space between pieces. Bake until biscuits are browned and mixture is heated through, 20-25 minute.
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