Individual Chicken Cobblers
Adapted from Cheap, Fast, Good by Beverly Mills & Alicia Ross
4 Frozen Southern-style biscuits (you can use canned refrigerated biscuits or homemade biscuits)
1 lb chicken, uncooked (Any chicken will do. Leftover chicken would work great. I used boneless skinless breasts)
1 TBSP veg oil
1 large onion, about 1 cup chopped ( I used dried diced onion because I hardly ever have fresh on hand)
8 oz fresh button mushrooms ( I left these out because the kids don't like mushrooms)
1/4 cup cooking sherry ( I used one cube of chicken bouillon disolved in 1/4cup water)
1 can cream of mushroom soup
1/2 cup milk ( I used whole because that is what we use at our house)
1 tsp Worcestershire sauce
2 cups frozen mixed vegetables
1 Preheat the oven and bake the biscuits according to the package instructions.
2. Heat the oil in an extra deep 12-in skillet over medium heat. Peel and coarsely chop the onion. Add to skillet and cook, stirring, for 1 minute.
3. Cut the chicken into bite-size pieces, adding them to the skillet as you cut. Cook, stirring occassionally. Meanwhile, rinse, pat dry, and slice the mushrooms,if using. When th e chicken turns white on the outside, after about 4 minutes, add the mushrooms to the skillet and cook, stirring often, until they begin to release their liquid, about 2 minutes. Add the sherry and cook, stirring, for 1 minute. Then add the cream of mushroom soup, milk, and Worcestershire sauce and stir to mix well. Add the frozen vegetables and stir to mix in. Cook, stirring frequently, until the mixture is bubbly and the vegetables are heated through, about 3 minutes.
4. Reduce the heat to low and let the mixture simmer while the biscuits finish baking. To serve, split the biscuits in half and place a bottom portion in each of four bowls. Spoon the chicken mixture evenly over the biscuits and top with the other half of the biscuits.