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Chicken Cobbler

CasseroleChickenDiner-StyleOven
Time :1 hour 5 minutes
Yield :8 servings
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The Scoop

Chicken pot pie got a Tex-Mex remix, and the topping came to play!
Shredded rotisserie chicken, creamy green enchilada sauce, green chiles, and melty Colby-Monterey Jack get baked under golden Parmesan biscuit crumbs for a bubbling casserole that brings serious comfort with a little kick.
Hack it:
Add corn, black beans, sautéed spinach, or bell peppers to the creamy chicken filling.
Swap the rotisserie chicken for leftover turkey or shredded cooked pork.
Add fresh cilantro, green onions, or lime zest to brighten the rich filling.
Give the topping extra personality with smoked paprika, cracked black pepper, or chopped green chiles mixed into the crumbs.
Leftovers:
Spoon the filling into tortillas and crisp them into cheesy chicken enchiladas.
Turn it into a loaded baked potato topping with extra cheese and green onions.
Use the chicken mixture as a filling for quesadillas with avocado or salsa.
Serve over rice with black beans, corn, and fresh cilantro for an easy bowl.
Reheat a portion and pile it over crispy tortilla chips for shortcut chicken nachos.

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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