Casseroles

Vintage 1960 Chicken Divan | Serving Up Southern

365K views · 1.4K comments | Lasagna Casserole | PRINT the recipe: https://www.wyseguide.com/lasagna-casserole/ Rather than assembling an entire layered dish, this lasagna casserole takes away all of... | By Wyse Guide | This baked lasagna casserole is what it sounds like. It is a lasagna without the work of layering. It all goes together in one casserole dish but it has just as much flavor as your favorite lasagna. I'm going to show you all the components. You're going to put it together with me because it's super easy and you're going to want to make it. Let's go. I'm calling this lasagna casserole because it has all the flavors of lasagna without the layering without all the extra work that lasagna can take it's a little bit simplified it's quick and it still has that casserole hardiness that we all want so let's get started and talk about really how easy this is so instead of lasagna noodles we are going to work with really whatever noodle you want to I'm using a small rigatoni I just like how it grabs on the things the sauce can get all around it that meat sauce and so I think it works really well what I have over here is water that has been boiling. Gonna let it come back up to that boil and you can see once it is boiling, make sure to season it. You want to season your pasta water. That's super important. That's the only chance you have to season your actual pasta. No, all that salt does not go in. So, what we're doing is putting our pasta right in. We're going to let that cook. While that's going to start cooking. What I want to do is also get it ready our meat sauce mixture which what I want to do is make this so we don't have to take hours to make it. We don't have to go to too much extra work and so what we're going to do Take some great Italian sausage. It has flavors in it. It has seasonings. We're going to amplify them later. We're going to put this right in. We're going to let it start browning and just add to it. I'm getting ready some onion and garlic while that meat is finishing up which is pretty much brown now. Now, I am still under the old school kind of method of when I do my onion, cut it in half obviously. Then, I make these horizontal cuts. Now, a lot of people don't think anymore you need to make these because if you look an onion look, it has those layers in it. I still think it dices easier if you make cuts and then go down like this and chop it and dice it that's just you know what you do whatever method you think is right I just think this method still gives you a little bit more of an even dice and as I'm talking and doing this I realize it's hard to chop and talk but we can do it so what I'm doing is getting my onion ready you can see it's an even dice really what we want to do is now just fortify the sauce I'm using a prepared jarred marinara or red sauce which you can see you can use your favorite one but we want to fortify it meaning amplify that flavor add other things to it just to make it even better so some garlic I have some onion I'm going to take this all over to my sausage here which is fully cooked. Now, mine does not have a lot of excess grease. It has some but I want to cook the onion. You have to always gauge that on your own. I have people always ask, why don't you drain your meat? If you feel it has excess grease, drain it. That's completely fine. I'm going to let this start sauteing until it's softened. I'm going to put it all together. I just got done draining the pasta. It's sitting there. Now, we're going to take our jarred red sauce, whatever you like. It can be homemade too. I often times use my homemade that I can and use. So, it's whatever you have. What we have here is sausage ready to go. It has that onion. You can tell it's turning translucent and it softened. I'm again going to add more flavor with just some Italian seasoning. It's the dried Italian seasoning. Easy to have on hand. Little bit of black pepper and a little bit of salt. You have to gauge just a little bit if you have a sausage you're used to. Each brand is going to be different. You know, whether it's local or not, how much salt is added to it. Same with jarred tomato sauce. So, I'm stirring that in and then we're just going to add in all this beautiful tomato sauce and this is our meat mixture. So, it's really simple not a lot of extra steps to it especially when you're using a sauce that you love to begin with. Just want to let that simmer a bit as we get a ricotta mixture. I'm letting that simmer just for a little bit is we get the ricotta mixture ready which is really pretty much a classic to me what you add to any lasagna. When you're not making a fresh sauce, white sauce for it. So, what I'm going to do is just crack a couple eggs and the reason I do this first is I like to have the eggs actually whisk together and smooth before I because if you just add them like that and add everything on top, it never mixes evenly. So, if you take your two eggs, just whisk em up any time you're going to add in the same like I do to a meatloaf or anything this is just going to help them incorporate evenly you actually want to get that white and yolk somewhat combined which you can see doesn't take long and now it's going to go together so much better and so much more evenly so we have this ricotta you can also use cottage cheese growing up we always would have used cottage cheese because it was more readily available so I have that mixture right in there and now we want to just make sure we have everything extra in there to make it a perfect lasagna so I have some salt we're going to make sure we season it you season it every layer we of course have some parsley so yes it just some green but it also adds a nice flavor. Parsley especially the flat leaf Italian parsley. It has such a great green flavor to it. It's not just about looks. It's about that flavor too. I'm going to add that right in with everything else and then we have got a little bit of stem which is okay if you get some stem but if you see a really big piece, you just take 'em off. Then, to that, we're going to add freshly grated Parmesan cheese and I grated 'cuz I don't want the powder. I want that fresh B beautiful grated parmesan. It has so much flavor. It has a saltiness, has a nuttiness, and then some mozzarella. Now, we're going to put some more on top but I want some in here so you pockets of that cheese as it's really going into the casserole and mixing together is just to make sure everything is evenly incorporated. You know, this is one of those everyone, this is non traditional or authentic obviously lasagna. I'm calling it a casserole for a reason because these are components of the lasagna we would have had growing up which means the one you would have had would have been very different I know that and to me that's the beauty of food. Food is going to be different depending where you grew up. What your family thought was normal or not normal or what was easy and that's the beauty of is we all have these recipes and they work together to create food we're either used to or food that's cozy and comforting. That's what's important here. So what I have here is an easily mixed mixture of this perfect ricotta that's going to be not layered in and you're going to see how we're going to use it. So I'm going to set that aside so we can get the pasta part ready. So, remember I drained it and I did put it in back in the pot. So, you can see the pasta is cooked but what I'm going to do now is add all of this red sauce. It has just been simmering away and everything we did to make sure it had so much flavor. So, we have the sausage in there. We have the sauce. What I do always make sure to do is what I'm working with the red sauce if I can. I use a black spatula because white no matter what if it is stain free or not, it will overtime stain as they age. So, I have all of it in there and we're just going to mix it. We're going to make sure it's well mixed and we're going to just start putting this together. Honestly, this looks like a meal in itself but it's going to get even better. Now, remember, always cook your pasta al dente when you're doing something like this 'cuz it's going to really finish cooking here as it's sitting in that sauce and in the oven. So, we have as a baking dish and we're just going to pour all of this right in. I'm not going to worry about layering in this case like we would with the lasagna and you're going to see why. This is a casserole. The whole point is the rustic which creates perfection. You know, I think we all you need to tell me what some of your favorite casseroles are. Put it in the comments below because I think what's no matter where you're from, there is a version of a casserole. Hot dish, whatever you want to call it and it will be different for each person. So, I'm somewhat evenly putting this out. You can see, it's not perfect but fairly. Now, what I'm going to do is more dollop this in about six is how I like to think about it. So, visually, you can break it into six and take dollops and just nestle them in. Not perfectly and you're going to see we're going to just slightly work them in and that's all we're going to do. So, there's still going to be pockets of that ricotta mixture but it's not going to be layered in because like I said, This is easy. This is quick. I'm not going to force anyone to create those layers and once it's all in there, you know all we're going to do, we are not going to do anything special other than just kind of mess it up a little bit and you're going to say that's ugly. Yeah, it is. Don't worry about it. We're going to put cheese over the whole thing and what's going to be beautiful about this is once we actually put the cheese on top once we bake it. When you take out scoopfuls of this, you're going to get these beautiful pockets of that ricotta mixture. You're going to get now melted cheese on top. This is the rest of that shredded mozzarella and you can see here is now becoming a casserole. I think food, we a lot of times, we over worry about it. We talk ourselves out of making something because it's work and then, there are days where we want to put in the extra effort. So, this is for those days where it feels like work but you want something good or you want to feed your family or you're having friends over. Stop feeling like you have to make a full-course meal with all the components. Make a casserole like this. Everyone is going to remember the good food. So, we're going to put this right into the oven. Let it get hot throughout, melting throughout, start browning the cheese a little bit, the meat, As you can see when it bakes, it becomes just this gorgeous color. I love letting that cheese get a little melty. I'll turn the broiler on sometimes just to make sure it gets that nice brown crust on it but this point, you can serve it up. Obviously, when you pull out of the oven, it's best to let it sit a little bit. I always like to push the boundaries just slightly but as you can see, right away, I'm going into one of those. Look at that ricotta pocket. So, you get some of that ricotta with it with some of that's the best part here is instead of layering it, you still get all those different elements you want. They're just mix together errorly and that's what I love about it. So this is this is just like a big hug and that's what I really enjoy and even this. See how I like the rigatoni? When you go into it, do you see that filling that's coming out of it? That's what's nice about it. It really fills in. Mm hmm. It's so good and blazing hot but it's so good. What you get is the flavors of lasagna. That's exactly what you want. That Italian sausage really ups it with the extra flavor then we added our own Italian seasoning in. All those create the perfect mixtures of flavor and texture. You get the meat sauce, you get that creamy ricotta mixture and honestly, you don't even notice that's not in layers. All you notice is how delicious it is and how it taste exactly like what you're hoping to get out of lasagna but easier. So, what do I hope you do with this? You make it. I hope you make an easy weeknight meal that can be made the morning of baked the night when you get home from work and enjoy it and don't forget, this is a great way to bring people together obviously because it's food but because you don't have to make a full meal when people are coming, make a beautiful dish like this, serve a salad with it, your friends, your family are going to love it. Check my website, Wyse Guide. com for this full recipe and all my other recipes as always. Until then, enjoy.

Skillet Chicken and Mushroom Wine Sauce

Chicken Pot Pie with Cheddar Crust | PRINT the recipe: https://www.wyseguide.com/chicken-pot-pie-with-cheddar-crust/ Is there any dish that’s better than chicken pot pie? Well, I think this... | By Wyse Guide | Chicken Pot Pie with a homemade perfectly delicious savory pastry crust right on top. This filling goes together quickly. It has so many layers of flavor. It is finished with this crust that seriously sends it over the top. We're going to make it all together. We're going to make the filling. We're going to make the crust. Yours going to look just like this and taste even better. Let's go. Chicken pot pie can be as hard or as easy as you want it to be. We're going to make this somewhat easier. It's just going to have a top crust. Still a beautiful homemade crust but we're not going to do the bottom crust. I don't really like the texture of those. I really think it's much better just to do a wonderful filling. Put a top crust on it and we're going to start with the meat because that is essential. What we're using is chicken and I'm specifically using chicken thighs, boneless, skinless chicken thighs. The reason I'm using thighs, they have more flavor. You can argue all you want but they do. They have better flavor as dark meat. It has just like this delicious quality to it. Now, can you use chicken breast? Of course, I'm not going to come into your kitchen and tell you not to but I do think if you have the option and you can find them. The chicken thighs are just going to give you more flavor and that works for anytime you're going to use chicken on anything. Thighs have more flavor. They just do but you can see what I'm doing is doing a nice cube on them. It's nothing like just kind of a bite-size cube. This is what it's going to cook in and you can see it's just somewhat even pieces but that's also going to help so it just cooks evenly. Now, I've hand that's obviously dirty one hand that I was putting the knife with that's clean with the clean hand always think about this with meat I'm going to take some salt and make sure to season it very well so I'm going to do this so it can sit just a couple minutes here with salt and pepper on it because that's going to help season it now meat anytime you can if you can season a little bit beforehand with some salt and kind of work it into it a little bit move it around that's going to help it season the meat internally and help it hold on its moisture that you want. So, anytime you can do this when you're working with any type of meat, that's really going to make a big difference. So, now I'm going to wash my hand so we can chop the vegetables and get ready to go. I'm melting some butter on the stove. Butter is going to give us our beginning base flavor that we want. It's also going to help create a roux later on when we thicken it a little bit. So, what I'm doing is just getting my vegetables ready. So, we have some onion of course. That's going to be that beginning aromatic that gives us that wonderful flavor. Cutting off that little bit of root and what I'm going to also do is of course have to me what art is when you're doing this and that is some carrot and some celery. Now, I'm doing somewhat bite-size pieces and all those. The big important thing is somewhat even. You don't have to be perfect with your diced here. You just wanted to be somewhat even together. So, the texture of the overall dish is correct and that's what we're doing here but you can see I do not peel my carrot. I scrub them well if they're organic. I leave those peels on to me. Not only is that good texture and fiber, it has flavor and I don't like to waste it. So, what I have here my vegetables. What we're going to do is put them right into the butter so they can just start sauteing a little bit and sweating out before we add that chicken that we seasoned. So we're going to put them right in here and always when you're doing it, I like to season as I go. So with those in there, I'm going to of course add some salt, a little bit of pepper, and let them saute. We're going to take the chicken over because as you can see now, the onion has really started to sweat. You can see it's becoming a little translucent. We don't want the carrots to become soggy or anything yet but you can see that onion is really starting to turn translucent and just kind of lose some of its moisture. So, what we're going to do is add in the chicken and we're going to let the saute till it's fully cooked. So, it won't take too long since we kind of already cut it up into pieces. We're just going to move it around, let it fully cook and finish up. While that chicken is cooking, it just takes a few minutes. I want to get the top crust ready which really honestly is simple if you don't know how to make pie crust at home. It's super easy. This is my standard pie crust recipe with a little bit of an addition to make it more savory. So, with the flour right in here, we're going to season it with some salt. Super simple. I'm going to add some cheese. It's going to add a little bit of a savory note. A little bit of a different flavor which I like. So, we're going to do some cheddar right in there. We're also going to do some parmesan and a bit of this thyme right here just to kind of spice it up and all you do is toss this together so you have that flour and all these cheeses and putting that thyme in there look how simple that is now we're going to add our butter so you can see I've cubed butter it's cold from the fridge put it right in here what I first like to do is toss it just toss it in those dry ingredients to get all those little pieces of butter coated that just make sure they stay somewhat individual so as we're going to work them in it's a little bit quicker now if you want to use a pastry cutter you can I think quick hands or the easiest thing. So, what I do is I pick up some flour and butter and I just push it between my thumb and forefingers and push it off and we're just working it into the flour and it can go pretty quick. Once you get the hang of it, you're just sitting here and you're just pushing it in until it's a nice kind of sandy mixture. You can see once it starts really getting worked in, there's irregular pieces of butter but most are the size of say like a vegetable like a pea or smaller. So, you want some irregularity but you want them all to be a little bit on the smaller side. What I always check is when I pick up a clump, it holds. Do you see how it holds but then it just crumbles away. That's perfect. That means that butter is worked in really well which is what we want because you want the butter to be worked in just the right amount. So, when you put this in the oven, it gets a nice flaky layers. My mouth is watering because this is so good. So, now that we're at this point, what we can do is start adding our water. Now, this is where it can be a little bit of a difference sometimes depending where you live. The humidity can changes. So, I always start with my base amount which you'll see in the recipe and I put it in and then I mix it up and then you add a little bit more water as needed now you're going to say how do you know if you need it you'll know so what we're going to do is mix in that first bit of water and I'm just tossing it together which you can see pretty quickly the feel of it is very different I'm starting to get more moist flour bits in here and you can see it's even clumping differently and what I do again is that test where I pick it up hold it and it see how it's holding together better it doesn't just crumble as much but I can tell it's still crumbling enough that I'm going to add a little bit more now I think what we do is we get scared about water and pie crust because we've all been told don't add too much water but you need to add enough. So, don't let it scare you. Add the water. Mix it together and as I'm doing this already, I can tell that's going to be perfect this time. So, what I like to do now is just start pushing it into a cohesive mask. Now, you can do this in plastic wrap. Whatever kind of wrap you want to or you can do it kind of right in the bowl. You don't need to knead it. You just want to have a cohesive mask which you can see is forming together perfectly here and when I have that mask, I'll just take some wrap. I'm using plastic so you can see it. Usually, I'll use it reusable and I'm just going to put it on there and see how nicely it is it's a beautiful dough and it works really well so what we're going to do is just make it into a disc which you can do kind of with the wrap I think that helps a little bit to wrap it tightly push it around and then form your disc with your hand because that's kind of the final thing you can do the whole issue is you don't want to warm it up too much because that will make the butter start melting you don't want to do that you want to keep it cold work it into a nice disc. See how beautiful this is becoming and you see here you see those pockets of cheese which I like. So, I'm going to put this back into the fridge now. Let it chill for a little bit. We're going to finish the filling. The chicken is fully cooked. Take the temperature. Check it. Don't guess. Make sure it's browned all the way through. What I am going to do now is add a little bit of white wine. Now, if you don't like wine, if you don't drink wine, you can leave it out but this does add a layer of flavor. It has a little bit of an acidity to it and it really creates a little bit more of a complex flavor when you're so when you're eating it you're like what is that and I like to let it cook off a bit just so it leaves that acidity what we're going to do is let that cook and just finish up here the herbs I have some thyme and then I have some nice big leaves of sage and chicken work so well together and you can see I just pile em up and I am just going to do kind of a light chiffon knot on em just roll them up basil too with a sharp knife then you can just kind of slice through those and then you can go smaller if you want the other way it just is a quicker way to make sure you can see look how quickly and beautifully and they have such a good fragrance to them that sage and that thyme work together in such a harmonious way so what I'm checking is just to make sure that we're starting to cook off some of that wine so you see some of that liquid in there but honestly it's starting to cook down now quite a bit and that's what you want you want that wine to be cooked off so you don't have just that pungency of the wine but are left with the really nice flavor so I'm going to add these herbs right in want to just scoop em up. Put em right in here. Look how beautiful that is. It adds color but that's instantly adding flavor too which is what we really want and it smells, oh it smells so good and you can see really quickly here. It looks a lot drier. It's exactly what we want when most of that wine gone to be kind of thick what's left in there so we can add our flour. So, this is going to make a roux and what that means is we're going to tighten it up just enough. So, when you're having something like a pot pie, you need to let it be a thicker filling so it holds together and at first we put the flour on we want to stir it around for a bit and really cook the flour so it doesn't have a raw flour flavor but instead it's just going to work as that thickening power that we want and it's going to become pasty as a very normal you see how it's even creating some of a paste on the bottom of the pan don't let that scare you that's going to be what you need to do because when you're cooking this flour you're cooking out the raw flavor but you're also giving the proponent to activate when we're going to add now our stock which is going to thicken it now I always, if I'm using like a bouillon or using like some type of stock you mix up, I do it in a salad shaker like you would dressing because I can get so much easier to shake it up and add it. I have to try to stir it in. So then, what you can do is start adding your stock and I usually add a little bit at a time just so it works in and it's a little bit easier to stir but you see how it instantly then works in with that flour to start creating like a sauce and you can see even when it's simmering around the edges. It's a thicker simmer because that's what we're doing. So, I'm going to add all this We're going to let it simmer or radio symbol. This came to a simmer and cooked just until it was thick which now we can finish up with our peas. Now, they're frozen peas. I let them thaw. They don't need to cook anymore. So, we're going to add those right in and pearl onions which I just think are a nice touch. I like pearl onions and again, let them thaw. I get frozen pearl onions. I'm not going to go through and peel them all and let this just work in and instantly, that's going to warm the peas and the onions. It's all you need to do. Look how like it's perfect. It's beautiful. So, what we're going to do now is actually just put it right into our pie dish. You can do it in any dish just I like the pie dish because it's what it is so we're going to put it right in here and look how perfect that is how thick it is and it's obviously fully cooked now but we're going to finish it in the oven with that pastry topping so what I'm doing is making sure to get it all in there I mean you don't want to skimp on this you want to get it all out because it's all good you don't want to waste so we're going to just spread it out evenly look how beautiful that is it's absolutely perfect and hearty and wonderful for winter here so for crust. It was sitting in the fridge for a little bit resting. 20 minutes should be good. Take a little bit of flour and we're just going to roll it out like we would a pie crust of any sort. So I'm going to open it up and this is what I love when you do a good homemade crust. You see those bits of butter in there. That's what I want. I want to see the pockets of butter. I want to see it all together. That just to me is exactly what you want. Now to me the important thing is always keep a crust moving. So I like to do a little bit of a roll into roll and turn. It's always probably about a quarter of a turn because what that does is make sure it's never sticking and it keeps it so it has a better shape. If you want a round shape, continually turn it so you're continually rolling it out and keeping a better shape. Will it be perfect? No. Is life perfect? No but we can get as close as we can, right? So, I like to do it so it's a nice thick crust and what we're going to do is we're going to make it super simple. We're going to put it right over the top. See how simple that is. Roll it slightly and I just like to cut it right there at that whatever dish you're using and let it just stay there. That's all we're doing here. Now, the important thing, couple vent holes though. I'm going to do just a couple. Nothing fancy. This just make sure that you can let that steam escape inside. We're going to do it just like mom always did it. She always did two like that. We're just going to finish this off. This just make sure that it looks a little bit more even and it doesn't just kind of melt off in the oven. So, you can clean it up if you need to. Come around perfect. Look at that. So nice. See, this is easier than double crust. So, we're going to put on a parchment line baking sheet. I would call that essential just in case it bubbles. We have our vent holes cut in. We're going to take a little bit of a beaten egg and we're going to brush it on just for a better glossy finish. That's all that is. It looks nice. It gives it a little bit of a shine, little bit of a glisten before it goes in and look how it's going to work with that cheese to be that beautiful color. So, we're going to put this in. You don't want the pie crust to melt. We're going to let it bake until it's nice and golden brown. Let it cool slightly and enjoy. You can see when it comes out, it gets that beautiful golden brown on top, help with that egg wash. Really what you're doing is cooking that crust all the way through making sure everything's hot underneath but it was already cooked. So, you're just finishing it off in the oven and I let it sit for a few minutes because one, if something's thick and it's hot, it was going to be more runny but also you're just going to burn yourself but this is the beautiful part. Now, you can see actually the parchment not much. A little bit of dripping from the butter but nothing too bad. So, this is instead of cutting, we are just going to scoop because that's what you want to do. So, I'm going to make a nice, big scoop here and get some of that filling, some of this crust but look at this beautiful. Oh, this is perfect. Look at that. Look at that. It's just the right amount of thick which is what you want. As it cools, it can even thicken more but look at this. That's beautiful. If you look down here. It's just beautiful also. You get that perfect viscosity to it. It's this is just a cozy, wonderful meal. What I like is since that pastries on top, it's easier to serve but it also doesn't get soggy ever even after it sits and that's the wonderful part. So, what we're going to do is just go through and make sure it taste good. It's so good. It's so cozy. I want to keep eating. It's so cozy and wonderful. What I really love, that savory crust with some cheese in it, some thyme works so well with the beautiful kind of aroma of all those flavors we put into the bottom. So, we have thyme and sage. We have the chicken thighs which have more flavor. We also built it with a little bit of wine that you don't notice here at the end but there's just layers in there. Beautiful rich, beautiful filling and that's what you want. So, what do I hope you do with this? I hope you're inspired to make something at home that maybe you haven't made. Maybe try something new for you. Try something that maybe usually you only buy because you think, well, that's the easiest way to do it. Guess what? You can now do it at home. It can be better. It can be more flavor and you will have made it. So, share it around with friends. Share this video around friends so other people can make it too. Check my website, Wise Guide. com where you can get this full recipe and all my other recipes so hopefully you keep being inspired. Hi,

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568K views · 2.6K reactions | Better than a Pot Pie 🎬This video was produced by Network Media and Rebecca JS | By Mr. Verde | One stick of butter, melted. I'm fast. This is one whole rotisserie chicken. There is nothing simpler about this recipe. Wait til you see how quickly this comes together. You know, a lot of people call this pot pie in our house. We call it, Todd, say it with me. Chicken cobbler. So simple. Number three, peas and carrots. These are frozen peas and carrots. If you're a corn and a bean kind of person, feel free to add those. Whoops, It's not fun unless you get it on the table. My kids like peas and carrots. Okay. We're on to ingredient number four. We need two you think I can do this? 2 full cups? Two full cups of milk. Look at here just I want you to get a good luck. Two cups of milk. Am I there? 2 cups. This is metric on our sides. Here I'll go this way. Two cups of milk and two small packages of biscuit cheese and garlic inside of this milk you need 16 ounces or two cups so two of these packages two of these packages is actually a You like how I'm making this easy for everybody to see today? You are. I know. Even unfollow them. I know. We're going to mix this up in the milk. Once this is mixed perfectly we are going to pour it ooh Right on top of our chicken and look at that chunky bisque biscuit in there and don't forget it is important that you use the cheese and garlic so that you get a real flavorful biscuit not just the dry plain this quick okay We then are going to add to this gross serving cup. Two cups of chicken broth. Oh. You're going to have to tell me when I'm at two. Okay. Am I almost there? Uh yeah. Little bit more. Little bit more. A little bit more. I think you're there. Okay. Two cups of chicken broth. And to our chicken broth we are going to add one can of cream of chicken and herb soup. Okay. This I have to put here to put that in the container. And we're going to mix these two Things together. This is like a chemistry recipe. There's a lot of mixing. Lot of mixing but not a lot of not a lot of work. Mixing. We're going to mix that together. Those two ingredients. The chicken broth and the cream of chicken soup with herbs. Again, we're getting all of the seasoning inside the bisquick and inside the soup so you don't have to add any additional seasoning to this recipe and we're then you just dump it. And you pour it right on top of Now, I cannot stress something. So important to y'all. Do not stir. I repeat. Do not stir. It's my kind of recipe. I know. Leave it just like this. I know you want to just put your hands in there and mix it up. You leave it just like this. It's going into a 350degree oven for about 50 minutes and then it's going to Out and we're going to let it sit. See you in fifty. Chicken cobbler. We let it sit for 10 minutes. I'm going in to give you. You're going to be the taster. Just so you know. This is so oh look at that. Oh boy. Look at that. It is still really hot. Do you see? I'm going to give you a little more stuff on the inside. This is blazing hot stuff. Yes. This is what chicken cobbler should look like. And smell like. Oh delicious. I'm going to give you a fork. We're going to flip the camera around and you're going in. Okay. I do have to be a little careful. Okay, be careful. Hold on. Alright, be careful. All the way up. Oh, yeah. Get some of that crust too. Oh, that crust is ridiculous. Can you tell that we use the cheesy garlic biscuits in there? Mm hmm. Alright, let me take A look. Rate it. Rate that dish. It's so good. It's ridiculous. It's fantastic. Is it the best chicken cobbler you've ever had? Because as far as this is looking this is looking pretty fantastic. Yeah it's really really it's excellent. Ladies and gentlemen don't cook your pot pie any other way. Give it a new name. Use a new dish. Mm. Chicken Cabbler for the win.

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