Roasted Chicken Cobbler

Diane Hopson Smith

By
@DeeDee2011

This cobbler hit a home run at our house today. It would be a nice dish to serve to guest with a nice leafy green salad as a side.

The cheesy topping of french soup combined with a chicken pot pie, does it get any better?

I made a few minor changes to the original recipe. I used cream of celery soup instead of cream of mushroom. I added celery, Herbes de Provence, salt and pepper and I chose Ciabotta Rolls for the bread cubes. Shredded Parmigiano Reggiano was used in place of grated parmesan.

Source: Southern Living 2006 Annual Cookbook, pg 41 "Chicken Cobbler Casserole"


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Comments:

Serves:

4 to 6 servings

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

BREAD TOPPING

4 Tbsp
butter, melted
4 c
cubed ciabatta rolls
1/3 c
shredded parmigiano reggiano cheese
2 Tbsp
fresh parsley, chopped
just a pinch of salt and pepper

CHICKEN COBBLER FILLING

2 Tbsp
butter, melted
1 large
onion, chopped
1 stalk(s)
celery, diced
1
(8-oz) container fresh mushrooms, sliced
1 c
dry white wine (or substitute equal amount of buttermilk for wine)
1
(10.5-oz) can cream of celery soup
1/2 c
fire roasted red sweet peppers, chopped
2 1/2 c
roasted chicken, shredded (or any cooked chicken of you liking)
1/2 tsp
herbes de provence, optional
salt and pepper, to taste

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy