Chicken Cobbler

Description:
Anyone who isn't a vegetarian or vegan probably eats a lot of chicken, a dish that can be served so many ways. Here's a casserole that I got from some cooking site and tried when I was in Ohio in September. My great-niece Lilly liked it and she lets you know when she likes something. She loves bright green vegetables and I hope she continues liking vegetables.

Of course, we don't have canned biscuits, which the recipe calls for, but I have a simple recipe included here. We also don't have cream of potato soup so I used cream of chicken - probably cream of mushroom would also be good. I didn't have any rotisserie chicken. I used chicken breasts instead (recipe also included). While the cooked chicken was cooling, I made the biscuits (recipe below)..

Ingredients:
1 bag (16-ounce) frozen mixed vegetables (carrots, cauliflower and broccoli)
1 can (10 ¾ ounces) cream of potato soup
¾ cup whole milk
1/8 tsp. ground black pepper
2 cups (1/2 inch pieces) rotisserie chicken meat
1 package (10 to 12 ounces) refrigerated buttermilk biscuits (each cut into quarters)


Directions:
1) Preheat oven to 400º F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.

2) Transfer chicken mixture to shallow 3 ½ to 4 quart casserole or 13" by 9" ceramic or glass baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes until biscuits are browned and mixture is heated through.

Note: Make sure vegetables pieces aren't too big so they cook. If you have all these ingredients, you can stop now. However, I highly recommend the method for cooking chicken breasts.

MOIST TENDER CHICKEN BREASTS

Ingredients [OR] Materials
1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter
Equipment
10-inch sauté pan with lid
Instructions
1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and ta da! Soft, tender, juicy chicken breasts that aren't dried out in the least. Double check them to make sure there is no pink in the middle. Slice and eat.

BAKING POWDER BISCUITS (from 1933 recipe)

2 cups sifted flour
2 tsp, baking powder
4 tablespoons butter or shortening
½ tsp. salt
about ¾ cup milk

Sift flour once, measure, add baking powder and salt and sift again. Cut in shortening or butter (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft-inch biscuit dough is formed. Turn out on slightly flored board and lightly knead for 30 seconds, enough to shape. Roll ½ inch thick and cut with 2-inch floured biscuit cutter. Bake on ungreased baking sheet in a 400 degree oven for 12-15 minutes Makes 12 biscuits. These are great served with tea, jam or honey.

Had some of these babies left over to enjoy!