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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chicken Cobbler   
    Categories: Poultry, Vegetables, Breads, Dairy   
         Yield: 6 servings   
      
         1    Rotisserie chicken; shredded   
        12 oz Bag frozen peas & carrots   
              Salt & pepper   
              Sauteed garlic or garlic   
              - powder (opt)   
         2 c  Red Lobster Cheddar Bay   
              - biscuit mix   
         2 c  Milk   
         2 c  Chicken stock   
    10 1/2 oz Can cream of chicken soup   
       1/4 lb Salted butter   
      
     Set oven @ 350ºF/175ºC.    
        
     Place butter in a 9" X 13" pan and pop the pan in the   
     oven to melt the butter as it heats.   
      
     Once butter is melted, add the chicken and spread into   
     an even layer. Next, layer the frozen vegetables over   
     the top. Season with salt and pepper, garlic if desired,   
     and any other spices or herbs.   
       
     Mix together the milk and biscuit mix along with the   
     seasoning packet that comes with Red Lobster Cheddar Bay   
     mix. Pour that milk-biscuit mix over the chicken and   
     vegetables as a layer—do not mix together. Next, whisk   
     together the chicken stock and cream of chicken soup,   
     then pour over the top as another layer. Do not mix that   
     either.   
      
     Bake uncovered for 45-50 minutes. It is going to look   
     runny, but let it sit for at least 10 to 15 minutes. The   
     sauce will thicken to a gravy consistency. Serve with   
     cracked black pepper.   
      
     Jason Wilson   
      
     Makes: 6 servings   
      
     RECIPE FROM: https://www.tasteofhome.com   
      
     Uncle Dirty Dave's Archives   
      
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