The "Viral" Chicken Cobbler Recipe

I've seen this pop up all over Facebook food pages I follow. It did not look appealing to me at all, though there were raves over it everywhere. Then, I saw Nicole from Allrecipes make it in this short video.

Chicken Cobbler

I finally succumbed out of curiosity and because a friend is a somewhat new to cooking person. This is the sort of thing she could make easily for her family. I made it, with a few changes, and to my surprise, this is a tasty comfort dish. I would make it and eat it again. My Mom, who can no longer cook, but is known to have been a great cook, loved it. I'm still a bit shocked.

This is fast and easy. Hardest part is picking the chicken which only took about 15 minutes.

Recipe is below and I'll note my changes.

Ingredients

1/2 cup (1 stick) butter

4 cups rotisserie chicken meat, shredded

1 (15 ounce) bag frozen mixed vegetables (such as corn, peas, carrots and beans)

1 (11.36 ounce) package Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix®)

2 cups milk

1 (10.5 ounce) can cream of chicken soup

2 cups chicken stock

2 tablespoons fresh chopped parsley (optional)




Directions

Preheat the oven to 375 degrees F (190 degrees C). Place butter in the bottom of a 9x13 baking dish and place in the oven to melt.

When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.

Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of the mixture but do not stir.

Whisk together soup and stock in a second bowl until smooth. Pour over biscuit mix but do not stir.

Bake in the preheated oven uncovered until very golden brown and only very slightly jiggly in the center, about 45 minutes.

Sprinkle parsley over the top if desired and let stand for 10 minutes before serving.

**I didn't measure the chicken. I had a rotisserie chicken that was a bit over 2 lbs.

I didn't want mixed vegetables and the other recipes I'd seen used frozen peas and carrots. I used about a half of a 16 oz bag of those and about 8 ounces of a 10 oz bag of frozen chopped onions.

I sprinkled black pepper and Nature's seasoning over the vegetable layer. You could use herbs or whatever you like, but I didn't want to vary too much from the recipe for the first time.

I decided it needed some celery flavor, so I used half a can of cream of celery and half a can of cream of chicken for the last layer of topping mixed with the chicken stock.

It took longer to bake, but I think the oven I was using is a little lower in the temp than the setting. I wanted it to be a bit more brown on the top.

It was odd to put the soup and stock mixture over the biscuits, but I went with that since every recipe I saw followed that instruction.

Anyway, give it a try if you're feeling brave!