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Chicken Cobbler

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    Chicken Cobbler

    Chicken Cobbler


    1 stick butter ( (can use 1/2 to 2/3 stick for less calories)
    1 cup onion chopped
    2 cups celery chopped
    2 cups baby carrots sliced
    3 cups cooked and shredded chicken
    1 can cream of celery soup
    1 can cream of mushroom soup
    1 can cream of chicken soup

    Sauté onions, celery and carrots in butter. Add undiluted soups and chicken and pour into greased 9x13 pan.

    Mix 2 packages of Jiffy corn bread mix as stated on box or use your favorite cornbread recipe. Pour on top of chicken mix.

    Bake @350 for 45 minutes or until cornbread is golden brown.

    The Tea Room had fresh cranberries baked in their dish which I have left out.
    I’m sure mushrooms and green pepper could be added too.

    #2
    Re: Chicken Cobbler

    This sounds good and looks easy to make. I may have to give it a try. Thanks for sharing.

    Lynne Leavell

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      #3
      Re: Chicken Cobbler

      Thanks for all of your yummy recipes! We love to quilt and eat!

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        #4
        Re: Chicken Cobbler

        You make me WAY to hungry this early in the morning!!! Thanks for the recipes!

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          #5
          Re: Chicken Cobbler

          This sounds so yummy. I can't wait to try it.

          Thanks for sharing.

          Nancy
          Nancy

          Psalm 126:3 The LORD has done great things for us, and we are filled with joy.

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