CHEESY CHICKEN AND BROCCOLI COBBLER
I believe I've achieved something wonderful here, in that it's remarkably quick to throw together and the end result is fantastic. It's tasty, filling and ... even has green things in it! The basic idea on this one is to toss together a bunch of raw ingredients, cover the bottom of a casserole pan, top with biscuit dough and bake. I wasn't really sure what would happen, but ... I did it and the end result was nothing short of phenomenal! Everything cooked properly. Some of the water came out of the chicken and broccoli, which mixed with the melted cheese creating something like a cheesy sauce, which clung to the chicken and biscuits as I broke them apart and ate it. It's not the most beautiful dish when it's done, but what it lacks in aesthetics, it makes up for in ease and just good old fashioned tastiness! If there is any downfall to it, it's the potentially wacky ingredients in the biscuit dough, but ... I personally tend to use these ingredients on a regular basis. These are the kinds of things you'd find in just about any long term low-carber's kitchen. The only truly wonky ingredient is the tapioca flour, but ... it goes GREAT lengths towards holding these biscuits together ... and I'm slowly but surely learning that it's just a great ingredient to have lying around. A little bit goes a long way. I've got a bag kicking around my freezer. It's been there for about a year, but ... it's close to time to re-up. This suggests it gets used, but ... also lasts a really long time! Without further adieu ... here's the recipe!
Provided by DJ Foodie
Time 45m
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350 F (177 C).
- In a medium sized mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking powder and salt. Cut in the chilled butter cubes, until the cubes are about the size of peas. Add the egg and stir in the almond milk until the dough pulls away from the side of the bowl. Dough should be somewhat wet, but dry enough to form shapes.
- Dust countertop or a piece of parchment paper with almond flour. Place the dough on the almond flour and roll into a log about 1 to 2 inches (3 to 4 cm) thick. Cut 16 biscuits from the log, by slicing every 3/4 of an inch (2 cm), or so. Set aside.
- In a large mixing bowl, combine chicken, broccoli, grated cheese, garlic, optional chili flakes and a bit of salt and pepper. Mix well and then pour into a pour into a deep 13" x 9" casserole pan (33cm x 23cm x 5cm). Cover the chicken mixture by tiling the 12 biscuits over the top of the chicken mixture.
- Place the pan in the oven and bake for about 28 minutes, or until the top is nice and golden. Remove from the oven and allow to rest for about 5 minutes. Serve!
Nutrition Facts : ServingSize 8 g, Calories 662.94 kcal, Carbohydrate 15.23875 g, Protein 42.41125 g, Fat 48.97125 g, Fiber 5.31375 g
CHICKEN AND BROCCOLI COBBLER
Sourdough cubes make a crunchy topping for this comforting cobbler of chicken and broccoli - an easy casserole dinner recipe for Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
- In medium bowl, drizzle melted butter over bread cubes. Sprinkle with cheese; toss well.
- In large bowl, mix remaining ingredients. Spoon chicken mixture into casserole; top with bread cube mixture.
- Bake uncovered 30 minutes or until bubbly and topping is lightly browned.
Nutrition Facts : Calories 680, Carbohydrate 32 g, Fat 5 1/2, Fiber 3 g, Protein 48 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1130 mg
CHICKEN COBBLER CASSEROLE
So savory and hearty! A great feast to get your family to sit around the table! A thick stew-like surprise rests, waiting to be devoured, beneath a sumptuous cheddar and garlic biscuit topping. Perfect for cool fall and winter evenings!
Provided by Adopted Parisian
Categories Stew
Time 1h10m
Yield 1 casserole dish, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degree F.
- Arrange chicken chunks in deep Corningware-type casserole dish (best size is appx. 8" diameter by 4" deep).
- Layer chopped potatoes and carrots over chicken.
- Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside.
- In a medium saucepan, melt butter, adding onions.
- Cook and stir over medium heat for 5 minutes or until onion is tender.
- Stir in peas, and the 1/3 cup flour.
- Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Pour saucepan contents over chicken mixture while making cobbler.
- For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, cheese, garlic, and baking powder. Stir in milk and the remaining 2 tablespoons melted butter until combined.
- Spoon evenly over stew-like mixture.
- Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean.
- Watch carefully as stew has a tendency to bubble over.
Nutrition Facts : Calories 619.4, Fat 25.4, SaturatedFat 14.1, Cholesterol 88.8, Sodium 720.7, Carbohydrate 70, Fiber 6.3, Sugar 5.2, Protein 27.8
CHICKEN COBBLER
Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.
Provided by DrGaellon
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in a large saucepan or small Dutch oven until shimmering. Add leek, season with salt and pepper, and saute until limp, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds. Add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
- Add stock, rosemary and bay leaf; bring to a boil. Add carrots and chicken, then lower heat to a simmer. Cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. Add peas and cook 1-2 minutes. Remove and discard rosemary and bay leaf.
- Stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (If, as I do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. Instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. Ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) Transfer the stew to an oven-safe baking dish.
- In a food processor, combine flour, salt, baking soda, and baking powder. Pulse to combine. Add butter and pulse until it resembles small peas. Add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. Spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). Bake in a preheated 400°F oven for 35-45 minutes until biscuit is golden brown.
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