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Creamy Green Chile Chicken Cobbler

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. —Johnna Johnson, Scottsdale, Arizona
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings

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

Directions

  • 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.
  • Nutrition Facts
    1-1/4 cups: 581 calories, 39g fat (22g saturated fat), 132mg cholesterol, 1076mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 25g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Reviews

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    Average Rating:
    • dylan's mama
      Sep 13, 2020

      This looks like an absolutely amazing comfort dish. I would love to try it but I think I'd probably have a heart attack after just one bit. How I would LOVE to cut back on all the fat in this recipe--maybe skim milk, whole wheat flour, light sour cream/cream cheese....??? Has anyone tried this yet? I'm dying to eat this but just can't because of heart disease. Suggestions from healthy cooking experts out there?

    • momio
      Aug 21, 2020

      We both loved it! I made it as is except I didn't buy a chicken I just cooked some chicken tenders. Yummy!

    • LAPBAND1
      Feb 19, 2018

      This was delicious! I substituted cream of celery soup because I didn’t have cream of chicken soup and added fresh parsley . I used a Mexican cheese blend in an 8 once bag. The topping is fantastic.I used leftover chicken that I roasted yesterday . I will try cream of chicken soup next time