Chicken Cobbler
  • Cooking Time: 20
  • 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!)
  1. Saute onions with 2T of butter
  2. Stir in wine and add soup, peppers and chicken
  3. Put in a casserole dish
  4. Toss biscuit cubes with remaining butter, cheese and parsley and cover chicken mixture in casserole dish
  5. Bake at 400 degrees for about 20 minutes, until biscuit topping is golden and casserole is bubbling.
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.