Recipe Background
Chicken Cobbler combines creamy chicken and crispy biscuit topping.
Chicken Cobbler is a charming twist on classic comfort food, bringing together creamy layers and a golden topping. The mix of tender rotisserie chicken and tangy green enchilada sauce creates a savory filling that promises warmth in every bite. Rich cream cheese and sour cream balance out the slight heat from green chiles, ensuring a harmonious blend of flavors. Aromas of cheese and baked butter rise like a comforting hug as it bakes.
Texture plays a delightful role in this dish. The flaky biscuit topping, generously speckled with Parmesan, offers a satisfying contrast to the smooth, bubbling filling beneath. An upside to using rotisserie chicken? It speeds up prep and deepens the savory notes. For a biscuit topping that retains its golden hue and crispy edges, crumble the pieces gently—this light touch prevents overworking the dough, keeping it airy.
This dish is built for sharing around the dinner table. It's just as much a joy to prepare as it is to serve, especially when older adults come together with family. The simple assembly invites even occasional cooks to enjoy creating a meal to be remembered, while the rich, layered flavors promise satisfied smiles. Cozy and engaging, Chicken Cobbler blends familiar tastes with a hint of spice, all wrapped in the comfort of a beloved casserole.
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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