This Super Easy Chicken Cobbler Requires Almost No Prep
Ingredients
- 4 tablespoons unsalted butter
- 312 cupsounces shredded cooked chicken
- 1 (10-ounce) package frozen mixed vegetables
- 1 (11.5-ounce) package Southern-style cornbread mix
- 1 1/2 cups whole milk
- 1/22 cupounces shredded smoked Gouda
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- Fresh thyme leaves Fresh thyme leaves Fresh thyme leaves
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Instructions
- While the oven preheats, place the butter in a 9x13-inch baking dish. Place the dish on the middle rack and bake until the butter is melted, about 10 minutes.
- Once the butter has melted, carefully remove the baking dish from the oven. Brush the melted butter all over the bottom and up the sides of the dish.,Arrange the shredded chicken and frozen vegetables in an even layer over the butter, but do not stir together.
- In a medium bowl, whisk together the cornbread mix, milk, and cheese until smooth. Pour the cornbread mixture over the chicken and vegetables, gently spreading it into an even layer, but do not stir it together.
- In the now-empty medium bowl, whisk the cream of chicken soup, broth, mustard, and salt until smooth. Pour it evenly over the cornbread mixture, spreading to cover as much of it as possible, but again, don't stir it together. Cover the dish with foil.
- Bake the cobbler until it’s bubbling around the edges, about 30 minutes. Remove the foil and continue baking until the top is golden brown, about 30 more minutes. Garnish with fresh thyme, if desired, and serve immediately.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original