‘Mercian

This Super Easy Chicken Cobbler Requires Almost No Prep

Name: This Super Easy Chicken Cobbler Requires Almost No Prep
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 3 cups shredded cooked chicken (about 12 ounces); 1 (10-ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans); 1 (11.5-ounce) package Southern-style cornbread mix (such as Krusteaz); 1 1/2 cups whole milk; 1/2 cup shredded smoked Gouda, Fontina, or Monterey Jack cheese (2 ounces); 1 (10.5-ounce) can condensed cream of chicken soup with herbs; 2 cups low-sodium chicken broth; 1 tablespoon Dijon mustard; 1/2 teaspoon kosher salt; Fresh thyme leaves (optional)

8 servings

servings

15 minutes

active time

1 hour 35 minutes

total time

Start Cooking

Ingredients

4 tablespoons unsalted butter

3 cups shredded cooked chicken (about 12 ounces)

1 (10-ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans)

1 (11.5-ounce) package Southern-style cornbread mix (such as Krusteaz)

1 1/2 cups whole milk

1/2 cup shredded smoked Gouda, Fontina, or Monterey Jack cheese (2 ounces)

1 (10.5-ounce) can condensed cream of chicken soup with herbs

2 cups low-sodium chicken broth

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Fresh thyme leaves (optional)

Directions

Preheat the oven to 400°F. 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.

Add the chicken and vegetables: 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.

Add the cornbread layer: 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.

Top with the gravy: 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: 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!

Nutrition

Serving Size

Calories

435 kcal

Total Fat

22 g

Saturated Fat

9 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

72 mg

Sodium

863 mg

Total Carbohydrate

39 g

Dietary Fiber

4 g

Total Sugars

12 g

Protein

19 g