Chicken Cobbler
Prep Time
15mins
Time to Table
1hr 30mins
Servings
8
Ingredients
- 1/2 cup butter, melted
- 4 cups cubed chicken
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 teaspoon black pepper
- 1 package cheddar bay biscuit mix
- 1/2 cup , plus 2 tablespoons shredded cheddar cheese, divided
- 1 1/4 cups milk
- 10.5 ounce can cream of chicken soup
- 1 1/2 cups chicken stock
- 1 cup Daisy Sour Cream
Ingredients
- 1/2 cup butter, melted
- 4 cups cubed chicken
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 teaspoon black pepper
- 1 package cheddar bay biscuit mix
- 1/2 cup , plus 2 tablespoons shredded cheddar cheese, divided
- 1 1/4 cups milk
- 10.5 ounce can cream of chicken soup
- 1 1/2 cups chicken stock
- 1 cup Daisy Sour Cream
Directions
- Preheat oven 375°F.
- Pour butter into a 9x13-inch baking dish. Add chicken. Top with the peas and carrots, and the corn. Sprinkle with the pepper.
- Stir together the biscuit mix, seasoning packet from the mix, ½ cup cheddar, and milk. Spread over the veggies (do not stir).
- Whisk together the cream of chicken soup, chicken stock, and sour cream. Pour over the biscuit layer (do not stir). Sprinkle with remaining cheese. Bake uncovered for 45-55 minutes or until only slightly jiggly in the center.
- Remove from oven and let stand for 10 minutes before serving.
- Calories:406
- Cholesterol:138
- Dietary Fiber:1
- Protein:26
- Sodium:569
- Total Carbohydrate:15
- Total Fat:25