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