Chicken Cobbler Casserole Recipes

CHICKEN COBBLER CASSEROLE

Steps:

• Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
• Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
• Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
• Bake at 400° for 15 minutes or until golden brown.

CHICKEN COBBLER CASSEROLE

Steps:

• Preheat oven to 400 degree F.
• Arrange chicken chunks in deep Corningware-type casserole dish (best size is appx. 8" diameter by 4" deep).
• Layer chopped potatoes and carrots over chicken.
• Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside.
• In a medium saucepan, melt butter, adding onions.
• Cook and stir over medium heat for 5 minutes or until onion is tender.
• Stir in peas, and the 1/3 cup flour.
• Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Pour saucepan contents over chicken mixture while making cobbler.
• For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, cheese, garlic, and baking powder. Stir in milk and the remaining 2 tablespoons melted butter until combined.
• Spoon evenly over stew-like mixture.
• Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean.
• Watch carefully as stew has a tendency to bubble over.

CHICKEN COBBLER CASSEROLE

Steps:

• Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
• Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
• Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
• Bake at 400° for 15 minutes or until golden brown.

CREAMY GREEN CHILE CHICKEN COBBLER

Steps:

• Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.