Taste of Home
Creamy Green Chile Chicken Cobbler
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 8 servings.
Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. —Johnna Johnson, Scottsdale, Arizona
Ingredients
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2 cups all-purpose flour
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1/2 cup grated Parmesan cheese
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2 teaspoons baking powder
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6 tablespoons cold butter, cubed
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3/4 cup plus 2 tablespoons heavy whipping cream
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3 ounces cream cheese, softened
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1/2 cup sour cream
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1 can (10 ounces) green enchilada sauce
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2 cans (4 ounces each) chopped green chiles
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2-1/2 cups shredded rotisserie chicken (about 10 ounces)
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1-1/2 cups shredded Colby-Monterey Jack cheese
Directions
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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.
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2.
Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°.
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3.
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).
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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.
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.
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