A very versatile casserole, this cobbler is equally good with cooked turkey or ham. ingredients 3 tablespoons softened. unsalted butter 1 cup minced onion 1 cup diced celery 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 1/2 cup grated Parmesan 3 cups shredded, precooked chicken One 10.8-ounce package frozen vegetables, thawed and drained One 16.3-ounce package refrigerated biscuits directions Preheat oven to 400 degrees F. Butter a 2-quart baking dish. Melt 2 tablespoons butter over medium high heat in a saucepan. Add onion and celery; cook, stirring, 3 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half with cornstarch until dissolved. Add cornstarch mixture to simmering broth; cook, stirring, until lightly thickened. Stir in all but 2 tablespoons Parmesan. Add chicken and peas; gently fold to combine. Transfer to baking dish. Top with biscuits. Brush tops o...
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