The recipe that started it all, Chicken Cobbler!

It's time for the bi annual baking of the recipe that started it all. Chicken Fucking cobbler. This is what went viral when I very first started posting cooking content. This is a stick of butter melted in a 9 by 13 dish. We're gonna put in a rotisserie chicken, shredded. Now a bag of frozen vegetables. I like 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 kinders 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. Make sure you add that little seasoning packet, too. We're gonna pour this over the top of our chicken and vegetables, and in no particular order, and we're not gonna mix it. We're just gonna let it go where it wants to. And because we're not messing up any more dishes, we're gonna mix up our next step. Right here in this measuring cup. Two cups of chicken stock or broth, whatever you got, and a can of cream of chicken soup. And if you think cream of mushroom or cream of celery or something like that sounds better, Go for it, sis. We're gonna pour this over the top of everything. Not gonna mix it, just let it go where it wants to go. Ovens on 3:50. We're gonna bake this for about an hour to an hour and ten minutes. And you're gonna end up with all this, like, gravy mixed in with all these little. Let's get pieces. And it's gonna be all golden brown around the edges. Right out of the oven. It is golden bubbly. We're gonna let it sit for about 10 or 15 minutes and then we'll dig in. There it is, y'all. Every time. Every damn time. Alright, y'all come picture a bowl of this. That's good.