Chicken And Broccoli Cobbler Recipes

CHEESY CHICKEN AND BROCCOLI COBBLER

Steps:

• Pre-heat oven to 350 F (177 C).
• In a medium sized mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking powder and salt. Cut in the chilled butter cubes, until the cubes are about the size of peas. Add the egg and stir in the almond milk until the dough pulls away from the side of the bowl. Dough should be somewhat wet, but dry enough to form shapes.
• Dust countertop or a piece of parchment paper with almond flour. Place the dough on the almond flour and roll into a log about 1 to 2 inches (3 to 4 cm) thick. Cut 16 biscuits from the log, by slicing every 3/4 of an inch (2 cm), or so. Set aside.
• In a large mixing bowl, combine chicken, broccoli, grated cheese, garlic, optional chili flakes and a bit of salt and pepper. Mix well and then pour into a pour into a deep 13" x 9" casserole pan (33cm x 23cm x 5cm). Cover the chicken mixture by tiling the 12 biscuits over the top of the chicken mixture.
• Place the pan in the oven and bake for about 28 minutes, or until the top is nice and golden. Remove from the oven and allow to rest for about 5 minutes. Serve!

CHICKEN AND BROCCOLI COBBLER

Steps:

• Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
• In medium bowl, drizzle melted butter over bread cubes. Sprinkle with cheese; toss well.
• In large bowl, mix remaining ingredients. Spoon chicken mixture into casserole; top with bread cube mixture.
• Bake uncovered 30 minutes or until bubbly and topping is lightly browned.

CHICKEN & BROCCOLI COBBLER

Steps:

• Step 1 Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well. Step 2 Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual ramekins; top with bread cubes. *Substitution Tip: You can also use a can of cream of chicken soup and a splash of milk in place of the alfredo sauce, sour cream, and chicken stock. Step 3 Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted. MAKE-AHEAD TIP: Prepare as directed (through step 2). Then cover with plastic wrap and freeze for up to 1 month. When ready to serve, thaw overnight and bake as directed.

CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
• Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
• Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.