Hello Everybody!

Tonight we will be enjoying a simple meal of Chicken Cobbler YaYa, tossed salad and left-over Banana Cake.

This dish originated when my Mom was sprinkling in the Romano cheese and my Dad was saying to her, "Ya, Ya"!
"Ya" in Spanish means stop, halt, and my Dad was not an afficionado of grated any type of cheese. Yet, this dish is absolutely delicious!

Enjoy!!Chicken Cobbler YaYa

serves 6

4 T. butter
1 med. onion, chopped
3 garlic cloves, minced
1/2 c. frozen green peas, thawed and drained
1/2 c. chopped carrots
1/4 c. flour
1 12 oz. can evaporated milk
1 c. chicken broth
1/2 c. dry sherry
1/4 t. black pepper
3 chicken breasts, boneless, skinless, cooked & chopped
3 T. parsley
1 t. thyme
1 refrigerated pie crust box (2 pie crusts)
1/2 c. chopped pecans
1/2 c. romano cheese grated

Melt butter in a skillet and saute onion and garlic til onionis golden. Add flour and cook stirring constantly, gradually add the milk, broth and sherry. Cook stirring for 5 mts. til thickened.

Add pepper and other spices along with the peas and carrots and remove from heat. Pour the mixture into a pan that has already been molded with one of the pie crusts. Top with parmesan cheese and nuts. Mold the other pie crust all around and fold edges under. Bake at 425 for 40 mts. til golden brown.