Recipe Background
There are so many nostalgic wonders that cooler weather gifts us--delicious smelling candles, warm, cozy blankets, and lovely, sweet fall traditions. And there's nothing like the warm, hearty dishes the season welcomes that bring us together, too. Chicken Cobbler is one of those. Imagine coming in after an afternoon of jumping in the crunchy fall leaves with your favorite kiddos to a big, comfy helping of juicy chicken coated in a creamy, tangy sauce topped with a perfectly golden and buttery biscuit crumble. Sounds like a delicious memory in the making. Chicken Cobbler will be the centerpiece for your next wonderful cold spell chronicle.
There are so many nostalgic wonders that cooler weather gifts us--delicious smelling candles, warm, cozy blankets, and lovely, sweet fall traditions. And there's nothing like the warm, hearty dishes the season welcomes that bring us together, too. Chicken Cobbler is one of those. Imagine coming in after an afternoon of jumping in the crunchy fall leaves with your favorite kiddos to a big, comfy helping of juicy chicken coated in a creamy, tangy sauce topped with a perfectly golden and buttery biscuit crumble. Sounds like a delicious memory in the making. Chicken Cobbler will be the centerpiece for your next wonderful cold spell chronicle.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup parmesan cheese grated
- 2 teaspoons baking powder
- 6 tablespoons butter cold and cubed
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 3 ounces cream cheese softened
- 1/2 cup sour cream
- 1 (10.5-ounce) can condensed cream of chicken soup undiluted
- 1 (10-ounce) can green enchilada sauce
- 2 (4-ounce) cans chopped green chiles
- 2 1/2 cups rotisserie chicken shredded
- 1 1/2 cups Colby-Monterey Jack cheese shredded
Directions
- Preheat the oven to 450 degrees F.
- Lightly grease a 15x10x1-inch baking pan.
- In a bowl, whisk the flour, the parmesan cheese, and the baking powder together.
- Cut in the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- Add the heavy whipping cream to the flour mixture and stir until just moistened.
- Crumble the crumble mixture into 1/2-1-inch pieces.
- Bake on an upper oven rack until light golden brown, about 8-10 minutes.
- Transfer the crumb topping from the oven and lower the oven temperature to 350 degrees F.
- In a large bowl, mix the cream cheese and the sour cream until smooth.
- Stir the cream of chicken soup, the enchilada sauce, the green chiles, and the chicken into the cream cheese mixture.
- Transfer the chicken mixture to an 11x7-inch or 13x9-inch baking dish.
- Sprinkle the chicken mixture with the Colby-Monterey Jack cheese and the baked crumb topping.
- Place the filled baking dish on a baking sheet.
- Bake, uncovered, on a lower oven rack until the topping is golden brown and the filling is bubbly, about 35-40 minutes.
- Serve.
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