Yum-Yum Friday: Quick(er) Chicken Cobbler

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It’s Friday the 13th.  We’re all on edge today.  Avoiding black cats, not walking under ladders, throwing salt over shoulders, being careful to not break mirrors…all that crap.  I mean–does anyone really believe in that stuff any other day of the year?  Regardless, today is a good day to make a hearty meal, full of flavor, comforting, warm, and could feed an army.

Well, Friday is not really that day.  I mean, unless you have a ton of time on a Friday evening.  Most of us don’t.  Today’s “Yum-Yum Friday” is a meal for a lazy Sunday lunch or dinner, if you ask me.  I mean, you do you, I always advise that.  But, if you want to enjoy the process of making this freakin’ delicious dish, and then enjoy eating it with your family (or all on your own, crying like a freak–no judgement), then I suggest picking a day where you have plenty of time to do it.

Today’s Yum-Yum Friday is Quick(er) Chicken Cobbler.  A few years ago, I found this recipe on Spicy Southern Kitchen, and I adored it.  So yummy.  I’ve been making it a couple times a year ever since.  However…it’s very labor intensive and time-consuming.  So, I’ve been tweaking it for awhile, trying to figure out the best way to make it enjoyable to all types of palates, and also make it quicker and easier to make.  And…the last couple of times I’ve made it my way, it’s turned out nearly as delicious.  Now, that sounds like it’s “just okay”.  Not so.  It’s sooooooo delicious to begin with, even 1/10th as delicious as the original recipe is still heavenly.  And I have to say, my version is pretty freaking close to the original flavor.

So let’s get started.

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Ingredients:

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 tbsp minced garlic

32 oz. box of chicken broth

4 – 12.5 oz cans of chunk chicken breast

1 box of Bisquick

1/2 cup shredded cheddar cheese

1/2 cup shredded Parmesan cheese

4 cups vegetable medley (green beans, carrots, corn, and peas)

Not Pictured: 2 cups of milk, 1 stick butter, 4 tbsp all-purpose flour, 1.5 tsp dried Thyme leaves

Side note: Look at me being hood with these brands.  Okay.  So, you don’t have to use canned chicken.  You can roast your own and chop/shred it, but you’ll need about 4-5 cups.  A rotisserie chicken from the deli is a good choice, and affordable, too–but you have to pick it clean and shred it yourself.  Also, you don’t have to use Bisquick brand–any similar product will work.  Lastly, Bird’s Eye makes a huge bag of the vegetable medley used for this recipe–and it’s around $5.  You can easily use it multiple times for this recipe. or have veggies left over for other uses.

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Why does that clump of onions in the bottom left of the pot look like a rolling paper???

First things first–get your chopped carrots, onion, and celery in a large Dutch with a tablespoon of olive oil to sautee.  I generally do this over a “6/10” on my electric range.  Go ahead and give this mixture a little salt and pepper.  Give ’em a slight nudge and leave ’em alone for the next step.  Let them veggies get some color.

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While the veggies are doing their thing, get your cans of chicken open.  Okay.  Let’s talk about the slimy elephant in the room.  Canned chicken is seen as gross by some folks.  I get it.  But it is real chicken.  But like canned tuna, it’s a little…different.  However, you’re just going to have to trust me that this shit tastes just like “regular” chicken that you shredded yourself.  And, for God’s sake, don’t rinse the chicken.  Just give it a quick drain.  If you rinse the chicken, you lose a ton of flavor!

Also, canned chicken has a considerable amount of sodium in it.  This is why you don’t need a lot when you’re making this dish.  Use an easy hand when you add more salt to this dish. If you are worried about your sodium intake, I would definitely suggest roasting your own chicken.  In fact, you might want to use the recipe I linked to at Spicy Southern Chicken–and make your own stock, too.

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Now, your veggies should have some good color and be sweated down.  Looking yummy, right?  At this point, add 1/2 tsp of the dried thyme leaves and the garlic. Give it another nudge.

Next, add your chicken to the Dutch oven, your 4 cups of vegetable medley, and another 1/2 tsp of dried thyme leaves.  Give it all a good stir.  Cover the Dutch oven and turn the heat to low–let it hang out and simmer while you perform the next step.

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Like a lot of my recipes–LET’S MAKE A GRAVY!  First, melt your butter over med-high heat in a skillet.  As soon as it’s melted, add your flour and whisk to fully incorporate.  Let the roux cook for 30 seconds or so to cook out any flour taste.  Then you will slowly add your chicken broth, whisking as you go until it is fully incorporated and smooth.  Next, add your 1 cup of milk, 1/2 tsp of thyme, and salt and pepper to taste, giving it another whisk to incorporate everything.  I added 1 tbsp of Dijon mustard to my gravy, just to give it a lil’ sumpin sumpin.  But you don’t have to.

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Then add your chicken and veggie mixture to the gravy, giving another good stir.

PREHEAT YOUR OVEN TO 400.

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Now, pour your chicken/veggie/gravy mixture into a large casserole dish.  Mine is about 18×11–large and heavy and deep.  Kind like me.  Wait

Set the casserole dish to the side and let it hang out while you complete the next step.

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For the next step, add your Bisquick to a bowl, add your 1/2 cup of shredded cheddar, 1/2 cup of shredded Parmesan, and 1 cup of milk.  I use a fork for this because it tends to mix everything better.  So….get to mixing.  What you want to end up with is a wet, sticky dough.  Not too dry and not too wet.  You want it to hold together when you pull a fork full out, but you want it wet enough that it’s very sticky.  If that makes sense.  If it seems too wet, add a bit more Bisquick.  If it seems too dry–add milk.  Simple.

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Now, using two forks (the Allen method), drop large 1/4 cup size wads of dough all over the casserole.  I really just wanted 12 cheesy biscuits, but I had so much, I made 15.  Champagne problem, really.  Now, stick the casserole (carefully) into your preheated oven.  Set your timer for 23 minutes…and wait.

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After 23 minutes, the chicken mixture is bubbly, and the biscuits are golden brown and sooooooo delicious and tender.  The picture doesn’t do it justice.  Oh.  My.  Lanta.

Serve up a cheesy biscuit on on top of large scoops of the chicken mixture–or put a biscuit in a bowl and spoon the mixture over it.  Either way….soooooooo good.

Enjoy!

Having a good book to read over your dinner is always nice, too.  (hint, hint)

And don’t forget about the Great Book Giveaway 2018 that is coming in less than 2 weeks!

Until next time…

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