Chicken And Green Onion Cobbler Recipes

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CREAMY GREEN CHILE CHICKEN COBBLER



Creamy Green Chile Chicken Cobbler image

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons baking powder
6 tablespoons cold butter, cubed
3/4 cup plus 2 tablespoons heavy whipping cream
3 ounces cream cheese, softened
1/2 cup sour cream
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) green enchilada sauce
2 cans (4 ounces each) chopped green chiles
2-1/2 cups shredded rotisserie chicken (about 10 ounces)
1-1/2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.

Nutrition Facts : Calories 581 calories, Fat 39g fat (22g saturated fat), Cholesterol 132mg cholesterol, Sodium 1076mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN AND GREEN ONION COBBLER



Chicken and Green Onion Cobbler image

Yield Serves 10

Number Of Ingredients 24

FILLING
7 cups (or more) canned low-salt chicken broth
3 to 3 1/2 pounds chicken breast halves with skin and bones
1/8 teaspoon crushed saffron threads
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions
1 cup frozen petit peas, thawed
1/4 pound smoked ham, chopped
2/3 cup chopped onion
3 tablespoons chopped parsley
1/2 cup (1 stick) unsalted butter
3/4 cup all purpose flour
TOPPING
1 1/4 cups milk
1 egg
2 tablespoons (1/4 stick) butter, melted
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • FOR FILLING:
  • Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish.
  • Bring broth to boil. Add carrots and celery; cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to dish with chicken. Add green onions, peas, ham, onion and parsley to chicken.
  • Spoon fat off top of broth. Measure broth, adding more if necessary for 6 1/2 cups. Melt butter in heavy large saucepan over medium heat. Ad flour; stir 2 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
  • FOR TOPPING:
  • Position rack in center of oven and preheat to 400°F. Whisk milk, egg and butter to blend in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling.
  • Bake cobbler until topping is firm and golden brown, about 35 minutes.

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