Chicken Cobbler

3 boneless, skinless chicken breasts, boiled and shredded
2 cups chicken broth
1 stick butter, melted
2 cups biscuit mix or self-rising flour
2 cups milk
1 can cream of chicken soup
3 bouillon cubes
1/2 tsp. dried sage
1/2 tsp. black pepper
salt to taste

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Pour melted butter in pan.  Spread shredded chicken over butter.  Sprinkle with black pepper and sage.   In a small bowl mix biscuit mix/flour with milk.  Slowly pour over chicken.  In a medium bowl whisk together 2 cups of chicken stock, chicken granules and soup.  Slowly pour over biscuit mix.  Bake 30-40 minutes or until the top is golden brown.  Don't overcook or your dish will be dry. 

Martha:  This recipe will also make a delicious Chicken Pot Pie by adding cooked carrots, potatoes, peas, etc. when you add the chicken.  The crust ends up rising to the top with all the delicious meat and sauce on the bottom.  Yummy!

Lillian: This is so easy, much like the "impossible pie" recipes of years ago. Ease, great taste, plenty to serve a family and not expensive.. ..it just doesn't get any better, does it?

Tip:  For many years I've boiled chicken when I make chicken salad, casseroles and many other dishes.  It was easy and didn't require turning on the oven but the meat always seemed to come out dry.  Then I found this posting by the NC Extension service.  This is their advice for cooking chicken.

First of all, there are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sautéing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking. This is the rule: when cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now when I say longer, that doesn’t mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. And here’s another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.