When the weather is chilly or rainy, there's nothing quite as comforting as a warm casserole fresh out of the oven. This chicken cobbler recipe is the perfect blend of creamy and crispy, savory and satisfying. It combines tender shredded chicken in a rich sauce made with cream cheese, sour cream, and green chiles, all topped with a crunchy parmesan-butter crumb topping.
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🗝️ Recipe's key points
- This chicken cobbler is the ultimate comfort food casserole - creamy and savory with a crispy, cheesy topping.
- It combines shredded chicken in a luscious sauce made with cream cheese, sour cream, green chiles and enchilada sauce.
- The star of the dish is the parmesan-butter crumb topping that bakes up golden and crunchy over the bubbling chicken filling.
- While it has a few components, most can be prepped in advance for easy assembly later.
This chicken cobbler recipe delivers on rich, decadent flavor but with the cozy, homestyle vibe of a bubbling casserole straight from the oven. The blend of tender chicken, tangy cream sauce and crispy crumb topping creates the perfect balance in every cheesy, satisfying bite.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- All-purpose flour
- Parmesan cheese
- Baking powder
- Butter - Cold and cubed.
- Heavy whipping cream
- Cream cheese - Softened.
- Sour cream
- Cream of chicken soup - Use the condensed canned version, undiluted.
- Green enchilada sauce
- Chopped green chiles - You'll need two 4-oz cans.
- Rotisserie chicken - Shredded.
- Colby-Monterey Jack cheese - Shredded.
- Green onions - Optional for sprinkling on top.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat the oven to 450°F. Lightly grease a 15x10x1-inch baking pan or 13x9-inch baking dish. In a food processor, mix the flour, parmesan, and baking powder.
- Cut in the cold cubed butter until mixture resembles coarse crumbs.
- Add ¾ cup heavy cream and stir just until moistened.
- Crumble the dough into ½-1 inch pieces and spread out on the prepared baking pan. Bake on an upper oven rack for 8-10 minutes until lightly golden brown.
- In a large bowl, mix together the softened cream cheese and sour cream until smooth and well combined.
- To the cream cheese mixture, stir in the condensed cream of chicken soup, green enchilada sauce, chopped green chiles, and shredded chicken until thoroughly incorporated.
- Remove crumb topping from oven and reduce oven temperature to 350°F.
- Transfer the chicken mixture to an 11x7 or 13x9-inch baking dish. Sprinkle the shredded Colby-Monterey Jack cheese and the baked crumb topping evenly over the top of the chicken mixture.
- Bake at 350°F for 35-40 minutes, until the topping is golden brown and the filling is bubbling.
- Remove from oven, sprinkle with chopped green onions if desired, and serve hot.
🥫 Storage
Making It Ahead: You can prepare most of this chicken cobbler in advance for easy assembly later. The crumb topping can be made up to 3 days ahead and stored in an airtight container at room temperature. The chicken filling can also be made up to 2 days in advance and refrigerated in an airtight container.
Refrigerating Leftovers: Leftover chicken cobbler will keep refrigerated in an airtight container for 3-4 days. Reheat individual portions in the microwave or oven until heated through.
Freezing for Later: This chicken cobbler freezes very well for long-term storage. Allow any leftovers to cool completely, then portion into airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until hot in the center, about 30-40 minutes from frozen.
📚 Variations
- Add diced bell peppers, mushrooms, corn, or other veggies to the chicken filling if you want added nutrition.
- Substitute ground turkey or chicken or even ground beef for the shredded chicken.
- Use pepper jack cheese instead of Colby-Monterey for a spicy twist
👩🏻🍳 Tips
- Use rotisserie chicken for ultimate ease, or poach/shred your own chicken breasts.
- Shred the cheese yourself for better melting and texture.
- Let the cobbler rest 5-10 minutes after baking for easier serving.
- Use a 9x13 baking dish if your 11x7 is too small to prevent overflow.
🤔 FAQs
A cobbler is a savory or sweet baked dish with a stew-like filling and a biscuit or batter topping baked over it.
Yes, you can substitute with really any meat you prefer! Ground chicken, turkey, beef, or pork would all be wonderful. You could even try chorizo for a kick!
Enchilada sauce is a smooth, thin pureed sauce. Salsa verde, on the other hand, has more texture with chunks of tomatillos and chiles.
To make it vegetarian, skip the chicken and cream of chicken soup. Use cream of mushroom soup and black beans for extra protein instead.
Yes, pre-baking the crumb topping helps get it nice and crispy before baking it over the saucy filling.
📗 Related Recipes
- For more recipes with a Mexican flair, try Shrimp Enchiladas, Fajita Chicken Quesadilla, or Mahi Mahi Tacos.
- If you want more ways to use shredded chicken, you'll love our Spicy Chicken Spaghetti, Creamy Chicken Pot Pie Soup, and Creamy White Chicken Lasagna.
- Love satisfying casserole recipes like this one? Be sure to try our Chicken and Rice Casserole, Ultimate Ground Beef Casserole, and Pizza Tater Tot Casserole.
- If you love creamy casseroles with big flavor, you'll fall hard for this Chicken Divan! It's loaded with broccoli, shredded chicken, and just enough curry to keep things interesting.
🍽 What to serve with Chicken Cobbler
This dish would be great served with Creamy Guacamole Salsa, Classic Pico de Gallo, or a green salad topped with Chipotle Vinaigrette.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Rimmed baking sheet
- Baking dish 13X9-inch
- Mixing bowls
- Food processor (optional)
📞 Chiacchierata (chat)
You are going to love how satisfying this Mexican-inspired Chicken Cobbler recipe is! Best of all, it comes together quickly for a fuss-free meal that will please everyone at the table.
Treat yourself to a culinary masterpiece that's sure to become a family favorite -- this Chicken Casserole with Biscuit topping is pure comfort in every bite.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Chicken Cobbler
Equipment Needed
Ingredients
- 2 cups all-purpose flour
- ½ cup parmesan cheese grated
- 2 teaspoons baking powder
- 6 tablespoons butter cold and cubed
- ¾ cup heavy whipping cream
- 2 Tablespoons heavy whipping cream
- 3 ounces cream cheese softened
- ½ cup sour cream
- 10.5 oz cream of chicken soup condensed can undiluted
- 10 oz. green enchilada sauce
- 8 oz. chopped green chiles 2(4-oz. cans)
- 2 ½ cups rotisserie chicken shredded
- 1 ½ cups Colby-Monterey Jack cheese shredded
- 2 green onions - chopped optional for sprinkling on top
Instructions
- Preheat the oven to 450 degrees F.
- Lightly grease a 15x10x1-inch baking pan or a 13x9-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 moistened.
- Crumble the crumble mixture into ½-1-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.
- Step 9 -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.
- Sprinkle with the chopped green onions
- Serve.
Notes
- Use rotisserie chicken for ultimate ease, or poach/shred your own chicken breasts.
- Shred the cheese yourself for better melting and texture.
- Let the cobbler rest 5-10 minutes after baking for easier serving.
- Use a 9x13 baking dish if your 11x7 is too small to prevent overflow.
Nutrition
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