Chicken Cobbler Casserole Recipes

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CHICKEN AND VEGETABLE COBBLER

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18



Chicken and Vegetable Cobbler image

Steps:

  • Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.
  • Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.
  • Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
  • Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.
  • Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 601 milligrams, Sugar 5 grams, TransFat 0 grams

3 tablespoons olive oil
1 leek, well washed and chopped
Salt
black pepper
2 cups quartered button mushrooms
1 1/2 cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken thighs, diced
1 cup peas, frozen or fresh
2 tablespoons cornstarch
1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk (see note)
1 egg

CHICKEN COBBLER CASSEROLE

So savory and hearty! A great feast to get your family to sit around the table! A thick stew-like surprise rests, waiting to be devoured, beneath a sumptuous cheddar and garlic biscuit topping. Perfect for cool fall and winter evenings!

Provided by Adopted Parisian

Categories     Stew

Time 1h10m

Yield 1 casserole dish, 6 serving(s)

Number Of Ingredients 15



Chicken Cobbler Casserole image

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.

Nutrition Facts : Calories 619.4, Fat 25.4, SaturatedFat 14.1, Cholesterol 88.8, Sodium 720.7, Carbohydrate 70, Fiber 6.3, Sugar 5.2, Protein 27.8

2 chicken breasts, chopped in bite-sized pieces
1 cup shelled peas
1/2 cup chopped carrot
4 new potatoes, chopped in bite-sized pieces
1/4 cup butter, plus
2 tablespoons butter
1/2 cup coarsely chopped sweet onion
1/3 cup all-purpose flour
2 cups chicken broth
2 cups all-purpose flour
1 cup coarsely shredded carrot
1 cup shredded cheddar cheese
2 tablespoons garlic powder
1 tablespoon baking powder
1 1/3 cups milk

CHICKEN COBBLER CASSEROLE

I can't wait to try this recipe. From January 06 Southern Living. It also had a substitution if you don't like to cook with wine like me, you can use an equal amount of buttermilk instead.

Provided by LMillerRN

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken Cobbler Casserole image

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.

Nutrition Facts : Calories 488.5, Fat 30.3, SaturatedFat 15.1, Cholesterol 118.8, Sodium 1055.7, Carbohydrate 15.3, Fiber 1.6, Sugar 5.1, Protein 29.1

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
2 medium sweet onions, sliced
1 (8 ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red pepper
2 1/2 cups shredded cooked chicken

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