Creamy
Green Chile Chicken Cobbler
Ingredients
:
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
How
To Make :
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.