Roasted Chicken Cobbler Food

ROASTED CHICKEN COBBLER

Steps:

• 1. Preheat oven to 400 degrees. Lightly grease and 9x9-inch baking dish.
• 2. BREAD TOPPING: Toss all ingredients together; set aside.
• 3. Melt 2 tablespoons butter in a large skillet; saute onions and celery over medium/high heat until onions begin to brown. Add mushrooms and saute 5 minutes.
• 4. Stir in wine, cream of celery soup, peppers, chicken; stir constantly for 5 minutes or until mixture is bubbly. Stir in Herbes de Provence and salt and pepper to taste. Pour into prepared baking dish and top with bread cubes; bake 15 minutes or until golden brown.

CREAMY GREEN CHILE CHICKEN COBBLER

Steps:

• 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.

CHICKEN AND VEGETABLE COBBLER

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.
• Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.
• Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
• Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.
• Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

CHICKEN COBBLER

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.

CROCK POT CHICKEN COBBLER

Steps:

• Place carrots and potatoes in microwave safe dish with 1/4 cup water. Place in microwave for 3 minutes Drain.
• Put potatoes, carrots, onion, green beans and corn in crock pot. Pour in 3/4 of can of cream of chicken, garlic powder and thyme. Stir.
• Place chicken breasts on top of vegetables, spoon remaining soup over chicken breasts covering each. Season with paprika and pepper.
• Turn crock pot to low and cook for 8 hours.
• 30 minutes before serving, break up chicken with a spoon. If sauce needs to thicken, dissolve cornstarch in water and add to crock pot. Turn on high for about 20 to 30 minutes or till thick as desired.
• Spoon mixture over hot biscuits, rice or noodles. Enjoy.