East Coast Chicken Cobbler
Topping:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons cold butter
3/4 cup shredded Cheddar cheese
1/2 cup milk
Filling:
1 1/2 cups cubed cooked chicken
2 cups frozen broccoli cuts — thawed
1/2 cup chopped carrot
1/2 cup dried cranberries
1/2 cup sour cream
1/2 cup chicken broth
1 can condensed cream of chicken soup
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Preheat oven to 400 degrees F.
In a small bowl combine flour, baking powder and salt; cut in butter until mixture is crumbly. Add cheese. Stir in milk just until moistened. Set aside.
In 3-quart saucepan stir together all filling ingredients. Cook over medium heat, stirring occasionally, until mixture just comes to a boil ( 3 to 5 minutes).
Spoon into 8-inch baking square baking dish. Drop topping by tablespoonfuls onto hot chicken mixture.
Bake for 20 to 25 minutes or until topping is golden brown.
Serves 6
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