Chicken Pot Cobbler - DO NOT STIR

 Once again, I don't have a photo of the dish I made, but if you visit a site called 30 Seconds, you'll see a similar picture (mine didn't brown as evenly - but not bad for a 25-year-old oven, wouldn't you say?) and the foundation of the recipe I adapted for our own purposes. It is flexible as to flavors, use your favorite savorys.

I trust the DO NOT STIR instructions because I have such recipes for peach cobbler and chocolate cobbler that work perfectly. If you stir, it just won't come together as it should - even though pouring close to three cups of liquid in at the last takes a lot of will power! Stick with the instructions.

Ingredients:

1 rotisserie chicken, shredded (I used boneless/skinless thighs - see the instructions)

1 stick (8 tablespoons) butter, melted

1 bag (12 ounces) frozen mixed vegetables

garlic powder or other seasonings

1 box Red Lobster Cheddar Bay biscuit mix

2 cups milk

1 can (14 ounces) chicken broth (2 cups of broth is what I ended up with out of the crockpot, matching the original recipe. I would not suggest more or less!)

1 can (10 ounces) cream of chicken soup (I used Campbell's Chicken and Herbs, but Chicken and Mushrooms would be a good choice, too.)

Instructions:

 Note: I used 6 boneless/skinless chicken thighs. Crockpot slow cooked in a cup of chicken broth and our favorite seasonings: garlic powder, Lawry's seasoned salt, "Magic" seasoning, a small bit of pepper. Shredded with two forks.

Poured the melted butter into a 13x9-inch baking dish. (I melted the butter in a pan on an electric burner set to "Warm" so it woould melt slowly as I shredded the thighs. Timing was close.)

Layer the shredded chicken over the butter.

DO NOT STIR.

Layer the frozen mixed vegetables over the chicken. Sprinkle with salt, pepper, garlic powder or seasonings of choice. (I used little seasoning here as I used the crockpot broth mixed with the chicken soup, shown below) (Also, I put the mixed veggies in the butter and layered the chicken on top. Didn't cause a problem, so this is a really versatile recipe.

DO NOT STIR.

Mix together the Red Lobster biscuit mix, seasoning packet with it, and milk in a bowl until it is very smooth. Pour the mixture over the mixed vegetables. 

DO NOT STIR.

Thoroughly mix the chicken broth and cream of chicken soup in a bowl. Pour the mixture over the top of the biscuit mix layer. (See Note above - just be sure you have enough liquid, don't try to shorten it or the sauce will not firm up correctly.)

DO NOT STIR.

Bake in a preheated 350-degree F oven for 50 minutes to 1 hour (ovens vary - mine took the full hour) or until golden on top. Remove from the oven and let the cobbler sit for about 10 to 15 minutes so the sauce firms up (and it stops boiling!)

Three of us tried this and added it to our rotation list of  "Things we like to eat." We did have some left over - thus proving it will serve four well - and reheated it in the oven the next day. It lacked the "soupiness" of the first round, but held the flavor well, just felt a bit more biscuity.