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Country Chicken Cobbler (No Hassle Way)

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“I have found that with age the desire to do everything from scratch because it's "better" has flown away. These days I generally look for things that are going to get me out of the least in the summer. This is a good way to get out quick. Prep time is opening the packages.”

Ingredients Nutrition

  • 1 (16 ounce) bag frozen broccoli carrots cauliflower mix
  • 1.5 (10 3/4 ounce) cans condensed cream of potato soup
  • 1 14 cups whole milk
  • 18 teaspoon ground black pepper
  • 2 cups cooked deli chicken (1/2-inch pieces, about 10 ounces)
  • 1 (10 -12 ounce) package refrigerated buttermilk biscuits, each cut into quarters


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole. Top with biscuit quarters, leaving space between pieces.
  4. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.

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