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Juicy chicken coated in a sauce and topped with a butter biscuit crumble
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5 from 1 vote

Chicken Cobbler

This chicken cobbler recipe is full of satisfying Mexican flavors and it comes together so easily when you use shredded rotisserie chicken!
Prep Time15 minutes
Cook Time50 minutes
0 minutes
Total Time1 hour 5 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 8 servings
Calories: 586kcal
Author: Marisa Franca @ All Our Way

Equipment

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

Calories: 586kcal | Carbohydrates: 34g | Protein: 28g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 141mg | Sodium: 1194mg | Potassium: 419mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 11mg | Calcium: 360mg | Iron: 3mg