THE BI ANNUAL

It's time for the bi-annual baking of the recipe that started it all, chicken cobbler. Chicken cobbler. This is what went viral when I started posting cooking content. This is a stick of butter melted in a 9 by 13 dish. We're gonna put in chicken, shredded. Chicken, shredded. Now a bag of frozen vegetables. Peas and carrots. If you don't like peas and carrots, use whatever you like. Don't be a cotton headed ninny muggins in the comments. You can season this up however you want. I mean, the rotisserie chicken is seasoned and we're about to put other stuff in it too. But I am gonna hit mine with some of this Kinder's roast chicken. I never really season this the same way twice. I'm feeling pepper today, okay? Two cups of milk. Gonna add in a box of Red Lobster cheddar bay biscuit mix. Add that little seasoning packet, too. We're gonna pour this over the chicken and vegetables, and in no particular order, we're gonna mix it. Let it go to. Ovens on 350. We're gonna bake this for about an hour and and you're gonna end up with gravy mixed in little biscuit pieces. Be all golden edges. The oven. It is golden bubbly. We're gonna let it sit for 15 minutes. Dig in. There it is, y'all. Y'all come picture a bowl of this. That's good. Every time. Every damn time.