Chicken Cobbler

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Happy Tuesday folks. I hope everyone had a wonderful weekend. It was a beautiful one at the settlement. People from all over enjoyed some great food, great family time, some shopping and strolls through the settlement. The gardens are starting to show some signs of spring. That is exciting. Spring will be here soon, and we are all so ready for it.

I just wanted to mention T. Lawson’s as well. If you haven’t been there, you need to try it.

They have a new, unique, very flavorful menu. The crab cakes are one of my favorites. These aren’t the frozen little patties. These are house made, real lump crab meat, and they are the best I have ever tasted. You can order one as an appetizer or two as an entrée with sides. If you love crab cakes, these are a must try for sure. They are open Thursday 4-8, Friday 4-8, and Saturday 12- 8. Reservations are recommended to avoid a long wait. Thursday night is Xtreme Bar Bingo, that begins at 6pm.

Now, let’s get to the I have for you today. Still having some cool evenings, comfort foods are

still on the menu at my house. This one being a family favorite for a while now. I have heard it

called chicken pot pie, chicken cobbler and chicken biscuit. Whatever you want to call it, it is

delicious.

And as usual, quick and easy. You will need a rotisserie chicken, shredded, 1 stick butter, 2 cups Red Lobster Cheddar Bay Biscuits, 2 cups milk, 2 cups chicken broth, 1 can cream of chicken soup, 1 can each of drained, corn, peas and carrots.

Melt butter in a 9X13 baking dish, add shredded chicken, spread veggies over chicken, mix

Cheddar Bay Biscuit mix with milk, pour over chicken and veggies, do not mix, just pour, mix

chicken broth with cream of chicken soup and pour onto mixture in baking dish. Again, not

mixing just pouring. Place uncovered in oven, bake for 45 minutes at 350 degrees. Serve and

enjoy.

I will have another yummy recipe to share with you next week.

Until Next Time,

Bev

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