CHICKEN COBBLER CASSEROLE
Two of our favorite things-chicken and cobbler-are the stars of this savory dish, and it can easily start with swinging by the grocery store to grab a rotisserie chicken. A cubed sourdough topping and roasted red peppers make it different from your typical chicken pot pie.
Provided by Southern Living Editors
Time 50m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
- Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
- Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
- Bake at 400° for 15 minutes or until golden brown.
SOURDOUGH CHICKEN CASSEROLE
I got this recipe when I lived in California several years ago. I can't remember the source but it is not my original recipe. My late husband loved this dish and I hope you will, too.
Provided by Kathie Carr
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. In a medium bowl mix bread cubes, 1/4 melted cup butter, cheese, and parsley. Set aside.
- 2. In a large skillet saute onions (stirring most of the time) in remaining butter for about 15 minutes or until caramelized and dark golden brown. Preheat oven to 400 degrees. Add mushrooms to onions and cook for 5 minutes, stirring. Add remaining ingredients and continue to cook for another 5 minutes. Mixture should be hot and bubbly.
- 3. Pour hot mixture into a buttered 9 inch square pan or casserole dish. Top casserole with reserved sourdough bread cubes. Bake, uncovered, for 15-20 minutes or until golden brown and heated throughout.
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
SOURDOUGH CHICKEN SANDWICHES
MY FAMILY loves chicken, so I came up with this easy sandwich recipe. The chicken stays moist and tasty prepared this way. With potatoes or fries and a salad, it's a complete meal. -Joe Urban, West Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. Place egg in a shallow bowl. Place egg crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Let stand for 5 minutes. , In a large skillet, cook chicken in butter over medium-high heat for 4 minutes on each side until a thermometer reaches 170°. , Spread bread with mayonnaise if desired. Top two slices with lettuce, cheese, tomato, bacon and chicken. Top with the remaining bread.
Nutrition Facts : Calories 777 calories, Fat 34g fat (16g saturated fat), Cholesterol 263mg cholesterol, Sodium 1259mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 58g protein.
CHICKEN COBBLER BY LU
Comfort food sure to please everybody all in one dish! It seems to have alot of ingredients, and steps...but it all comes together faster than you think! (The filling can be made ahead of time, and the topping just before serving.) Found this one on the web.
Provided by Suzy9725
Categories One Dish Meal
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Combine broth, chicken and saffron in a large pot.
- Bring to boil.
- Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
- Transfer chicken to large bowl and cool briefly; reserve broth.
- Remove skin and bones from chicken.
- Cut chicken into 3/4-inch cubes; place in 15 x 10 x 2-inch (4 quart) glass baking dish.
- Bring broth to boil.
- Add carrots and celery; cook 5 minutes.
- Using slotted spoon, transfer to dish with chicken.
- Add green onions, peas, ham, onion and parsley to chicken.
- De-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
- In a large saucepan melt butter over medium heat.
- Add flour; whisk to combine and let cook for 2-3 minutes.
- Gradually whisk in broth.
- Boil until thick and smooth, whisking constantly, about 8 minutes.
- Season with salt and pepper.
- Add to chicken.
- (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.) FOR TOPPING: Position rack in center of oven and preheat to 400 degs.
- Whisk milk, egg and butter to blend in large bowl.
- Add remaining ingredients.
- Drop batter by tablespoonfuls over filling.
- Bake cobbler until topping is firm and golden brown, about 35 minutes.
Nutrition Facts : Calories 1559.5, Fat 81.9, SaturatedFat 36, Cholesterol 428.4, Sodium 3254.5, Carbohydrate 84.6, Fiber 7.6, Sugar 6.7, Protein 117
CHICKEN SPINACH COBBLER
Tender buttermilk biscuits top a creamy chicken and spinach filling to create a hearty meal that is sure to please. This recipe calls for pre-cooked chicken, which makes it the perfect meal for busy weeknights. Just pick up a deli chicken on the way home from work, or use leftovers from a Sunday dinner.
Provided by TGirl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all of the filling ingredients and spread into greased 9 inch baking dish.
- In seperate bowl, mix together all of the biscuit ingredients to form dough.
- Place spoonfuls of dough on top of filling and bake at 375 degrees for 30 to 40 minutes, or until biscuits are golden brown.
Nutrition Facts : Calories 326.8, Fat 17.6, SaturatedFat 10.5, Cholesterol 73.7, Sodium 689.5, Carbohydrate 34.5, Fiber 2.9, Sugar 3.1, Protein 9.2
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.
CHICKEN COBBLER
I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice.
Provided by mandagirl
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chicken, rice and broth and set aside.
- Melt butter and pour into a 1 1/2 quart round casserole dish.
- Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
- Spoon chicken/rice mixture into center.
- Bake at 350°F for about 30 minutes.
- Let stand 5 minutes before eating.
ROAST CHICKEN WITH SOURDOUGH STUFFING
Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
- Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.
Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g
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CHICKEN COBBLER CASSEROLE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
Estimated Reading Time 2 mins
- Melt 4 Tbsp of the butter and toss in a large bowl with cubed bread, Parmesan cheese and parsley. Set aside.
- Saute onions and mushrooms in remaining 2 Tbsp butter in a larger skillet over medium-high heat, until golden brown.
- Reduce heat to medium. Stir buttermilk, mushroom soup, roasted red peppers and chicken. Stir constantly for 5 minutes or until bubbly. Spoon mixture into a greased 9 inch square baking dish or a 2 quart casserole dish. Top evenly with the bread mixture.
- Bake at 400 degrees for 20-25 minutes or until golden brown. Let stand for 10 minutes before serving. Enjoy!
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