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CHICKEN - CASSEROLE - Chicken Cobbler
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Chicken Cobbler Serves: 8 Ingredients 1⁄2 cup butter, divided | |
1 cup | chopped celery |
1 cup | chopped carrots |
1 cup | chopped onion |
1 (8-ounce) package | sliced fresh mushrooms |
1 cup | frozen peas, thawed |
2⁄3 cup all-purpose flour | |
4 cups | reserved chicken broth |
1⁄2 cup heavy whipping cream | |
4 cups | reserved chopped cooked chicken |
1 tablespoon | minced fresh thyme |
11⁄2 teaspoons salt | |
1 teaspoon | ground black pepper |
2 (7.5-ounce) bags | complete buttermilk biscuit mix, (Bisquick) |
⅔ cup | shredded Parmesan cheese |
⅔ cup | shredded Cheddar Cheese |
1 cup | whole milk |
Chicken and Broth | |
1 (4½-pound) | chicken, giblets removed |
2 stalks | celery cut into large pieces |
1 | onion, quartered |
¼ cup | chopped parsley |
4 sprigs | fresh thyme |
2 | bay leaves |
1 tablespoon | salt |
½ teaspoon | ground black pepper |
Instructions
Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups.
Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray.
In a large skillet, melt ¼ cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside.
Melt remaining ¼ cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes.
Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly.
Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary.
Pour into prepared dish.
In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonfuls evenly over filling.
Bake 18 to 23 minutes, or until biscuits are golden brown.
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