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Creamy Green Chile Chicken Cobbler

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. —Johnna Johnson, Scottsdale, Arizona
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings


  • 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


  • 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.

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.
  • Nutrition Facts
    1-1/4 cups: 581 calories, 39g fat (22g saturated fat), 132mg cholesterol, 1076mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 25g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    • Denise
      Oct 19, 2020

      to DYLAN's MAMA........suggestion: I would skip the floured crumb topping altogether as it sounds heavy to me. I would use bread crumb topping instead---perhaps some panko breadcrumbs. I'd mix them with some parm cheese and either mix with some melted butter OR sprinkle the breadcrumbs on the casserole and lightly spray with olive oil over it just so the crumb topping isn't dry when it goes in oven. OR .. I have also used crushed clubhouse crackers (or ritz type--any buttery type cracker) in place of breadcrumbs. Makes for a delicious buttery crumb topping. ( I just gave the crumbs a light spritz with spray olive oil.) OR just skip the breadcrumb topping and just sprinkle with some cheese the last few minutes to melt the cheese. I have not made this BUT I plan to try this with the breadcrumb topping. I don't use cream cheese or sour cream often so I plan to use the regular - full fat ones. If you normally use the light or fat free versions, use that as you will be used to those flavors. As I stated I have not made this yet but plan to with some of my own adjustments like dropping the flour topping altogether. This is one of those recipes that seems easy to make some adjustments to your own preferred tastes / dietry restrictions.

    • Kris
      Oct 19, 2020

      I always substitute fat free half and half when cream is called for. This looks so good!

    • dylan's mama
      Sep 13, 2020

      This looks like an absolutely amazing comfort dish. I would love to try it but I think I'd probably have a heart attack after just one bit. How I would LOVE to cut back on all the fat in this recipe--maybe skim milk, whole wheat flour, light sour cream/cream cheese....??? Has anyone tried this yet? I'm dying to eat this but just can't because of heart disease. Suggestions from healthy cooking experts out there?

    • momio
      Aug 21, 2020

      We both loved it! I made it as is except I didn't buy a chicken I just cooked some chicken tenders. Yummy!

    • LAPBAND1
      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