• Cooking Time: 20
  • Servings:
  • Preparation Time:


If I need to take a quick meal to a sick friend or a housewarming...this is what I take. This is a really easy recipe and also freezes well. Serve with a bagged salad and you have a quick weeknight meal! This can also be made lower in fat by using olive oil in place of butter, and all the other ingredients come in low/non/reduced fat options as well.


  • 6 T butter, melted
  • 4 c (1 can) cubed Pillsbury Grands Biscuits
  • 1/3 c shredded cheese....I prefer mexi-mix
  • 2T fresh parsley
  • 2 med onions, chopped
  • 1 c white wine, I like a semi-sweet
  • 1 can cream of mushroom soup
  • 1 jar of roasted red peppers, well drained and chopped.(can roast your own fresh red peppers or use green chilis (like Ortega) if you want a "Mexican" flair to your cobbler)
  • 2.5c shredded chicken (for a quick casserole, I use the rotisserie chicken from the grocery store...ALREADY cooked!)


  • Saute onions with 2T of butter
  • Stir in wine and add soup, peppers and chicken
  • Put in a casserole dish
  • Toss biscuit cubes with remaining butter, cheese and parsley and cover chicken mixture in casserole dish
  • Bake at 400 degrees for about 20 minutes, until biscuit topping is golden and casserole is bubbling.

Categories: Casserole  Main Dish  Poultry 
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