A creamy one-pot dinner that is high in protein and takes 5 minutes to prep before baking the olive oil drop biscuits until golden brown and fluffy!
Servings: 4-5
For the Filling:
- 2 12-oz Proper Good Broccoli Cheddar Soup
- 1 lb. Rotisserie Chicken, shredded, or fully cooked chicken breasts
- Salt & Black Pepper, to taste
For the Olive Oil Drop Biscuits:
- 2 cups All Purpose Flour
- 4 tsp. Baking Powder
- 1 tbsp. Granulated Cane Sugar
- 1/2 tsp. Salt
- 1/2 cup Olive Oil
- 3/4 cup Whole Milk, or Buttermilk
For the Filling:
- Preheat oven to 450F.
- In a baking dish, stir together the shredded chicken and broccoli cheddar soup until well-combined. Season with salt & black pepper to taste. Set aside to make the drop biscuits.
For the Olive Oil Drop Biscuits:
- In a large bowl, stir all ingredients together until well-combined and a dough is formed.
- Using a large cookie scooper, add large dallops of the biscuit dough on top of the cobbler filling. For any leftover dough, you can make separate biscuits on a baking pan lined with parchment paper.
- Brush with an olive oil or egg wash, then bake for 15-20 minutes, or until the biscuits have risen and are slightly browned on top. Enjoy warm!
