Creamy Green Chile Chicken Cobbler



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.


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