Creamy Green Chile Chicken Cobbler Recipe

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Creamy Green Chile Chicken Cobbler Recipe
Creamy Green Chile Chicken Cobbler Recipe photo by Taste of Home
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Creamy Green Chile Chicken Cobbler Recipe

Read Reviews
5 1 1
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Rotisserie chickens are so convenient, and combined with diced green chilies and green enchilada sauce along with creams and cheeses, this makes a delicious go-to dish my whole family loves. —Johnna Johnson, Scottsdale, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 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 chilies
  • 2-1/2 cups shredded rotisserie chicken (about 10 ounces)
  • 1-1/2 cups shredded Colby-Monterey Jack cheese

Directions

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 chilies 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. Yield: 8 servings.

Test Kitchen tips
  • On average, a 2-pound rotisserie chicken will yield about 3 cups chicken.
  • If you don't have an 11x7-inch baking dish, a 13x9-inch or other shallow dish that is at least 2-1/2 quarts will work.
  • Originally published as Creamy Green Chile Chicken Cobbler in Simple & Delicious February/March 2018

    Nutritional Facts

    1-1/4 cups: 581 calories, 39g fat (22g saturated fat), 132mg cholesterol, 1076mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 25g protein.

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    • 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 chilies
    • 2-1/2 cups shredded rotisserie chicken (about 10 ounces)
    • 1-1/2 cups shredded Colby-Monterey Jack cheese
    1. 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.
    2. Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°.
    3. In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chilies and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full).
    4. 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. Yield: 8 servings.

    Test Kitchen tips
  • On average, a 2-pound rotisserie chicken will yield about 3 cups chicken.
  • If you don't have an 11x7-inch baking dish, a 13x9-inch or other shallow dish that is at least 2-1/2 quarts will work.
  • Originally published as Creamy Green Chile Chicken Cobbler in Simple & Delicious February/March 2018

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    Reviews forCreamy Green Chile Chicken Cobbler

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    MY REVIEW
    LAPBAND1 User ID: 170070 283975
    Reviewed Feb. 19, 2018

    "This was delicious! I substituted cream of celery soup because I didn’t have cream of chicken soup and added fresh parsley . I used a Mexican cheese blend in an 8 once bag. The topping is fantastic.I used leftover chicken that I roasted yesterday . I will try cream of chicken soup next time"

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