Buffalo Chicken Cobbler Recipes

CREAMY CHICKEN COBBLER

Steps:

• Preheat the oven to 220°C/fan200°C/gas 7. Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 minutes, until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 seconds, then crumble the 1/2 chicken stock cube into 300ml boiling water and stir in the peas and cream. Season well.
• In a bowl, mix together the cobbler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tablespoons of the cobbler mixture onto the edge of each dish. Bake for 15-20 minutes, until cooked and the cobbler is risen and golden brown.

EASY BLACKBERRY COBBLER RECIPE

Steps:

• Yields: 4-6 servings
• Preheat oven to 350 degrees F.
• Pour your melted butter in a 12 x 8 rectangular baking pan and set aside.
• In a small bowl, make your blueberry topping. Mix together frozen blackberries, water and granulated sugar. Fold ingredients and set aside.
• In another bowl, mix together flour, baking powder, salt, sugar and milk.
• Pour the batter into your buttered pan and spread out evenly with a spatula.
• Place your blackberries, one by one, on top of the batter (avoid getting liquid onto the batter as much as possible).
• Bake for 40 to 45 minutes. Allow to cool for 5-10 minutes and serve. Enjoy!

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.

THE BEST CRISP FROZEN BERRY COBBLER

Steps:

• Preheat your oven to 350 degrees and grease or spray a 9x13 baking dish.
• Spread out both bags of frozen berries in the bottom of the dish.
• In a large bowl, combine the unprepared cake mix, oats, walnuts and melted butter until crumbly. Sprinkle evenly over the frozen berries.
• Bake for approximately 55 minutes, or until the topping turns a gold brown and the berries are bubbly and hot.
• Serve warm with vanilla ice cream. Delish.

SLOW COOKER BUFFALO CHICKEN

Steps:

• Heat a slow cooker on Low. Add hot sauce, cream cheese, and blue cheese dressing; mix until combined. Add chicken breasts; cook until fork-tender and no longer pink in the center, at least 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Preheat oven to 350 degrees F (175 degrees C).
• Pull chicken meat apart with a fork; stir into the sauce. Transfer chicken mixture to a baking pan. Top with Cheddar cheese and blue cheese.
• Bake in the preheated oven until top is golden brown and bubbly, about 15 minutes.

BERRY COBBLER

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.