Tuesday, July 26, 2011

country chicken cobbler

This dinner was yummy and oh-so-easy.  Highly recommended.

Heat 16 oz of frozen veggies, 3/4 cup of milk and one can of cream of potato soup in a saucepan with salt and pepper.  Once the vegetables have started thawing, add in about 2 cups of shredded rotisserie chicken.

Spread this mixture in a casserole dish and top with quartered, refrigerated biscuits.  Cook at 350 until the biscuits are browned and it is all bubbly. 

* I used frozen peas and carrots, fat-free milk and Publix rotisserie chicken.  The recipe called for 10 oz of bicuit dough.  I think mine was 6.5 oz and that was plenty!  I would not cover the top entirely so if you have too many, cook them up whole and serve them for breakfast the next day.  Also, if your biscuits get done before it bubbles, cover with foil so they don't burn or dry out. *

I really love this recipe because it is so easy and contains all food groups - veggies, starches and meat!!  And, it was very tasty!

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