roasted chicken cobbler

Name: Roasted Chicken Cobbler
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: French
Ingredients: ## BREAD TOPPING; 4 tablespoon(s) butter, melted; 4 cup(s) cubed ciabatta rolls; 1/3 cup(s) shredded parmigiano reggiano cheese; 2 tablespoon(s) fresh parsley, chopped; - just a pinch of salt and pepper; ## CHICKEN COBBLER FILLING; 2 tablespoon(s) butter, melted; 1 large onion, chopped; 1 stalk(s) celery, diced; 1 - (8-oz) container fresh mushrooms, sliced; 1 cup(s) dry white wine (or substitute equal amount of buttermilk for wine); 1 - (10.5-oz) can cream of celery soup; 1/2 cup(s) fire roasted red sweet peppers, chopped; 2 1/2 cup(s) roasted chicken, shredded (or any cooked chicken of you liking); 1/2 teaspoon(s) herbes de provence, optional; - salt and pepper, to taste

(1 RATING)

178 Pinches 2 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Jun 10, 2013

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"

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 4 to 6 servings

Ingredients

BREAD TOPPING
4 tablespoons butter, melted
4 cups cubed ciabatta rolls
1/3 cup shredded parmigiano reggiano cheese
2 tablespoons fresh parsley, chopped
- just a pinch of salt and pepper
CHICKEN COBBLER FILLING
2 tablespoons butter, melted
1 large onion, chopped
1 stalk celery, diced
1 - (8-oz) container fresh mushrooms, sliced
1 cup dry white wine (or substitute equal amount of buttermilk for wine)
1 - (10.5-oz) can cream of celery soup
1/2 cup fire roasted red sweet peppers, chopped
2 1/2 cups roasted chicken, shredded (or any cooked chicken of you liking)
1/2 teaspoon herbes de provence, optional
- salt and pepper, to taste

How To Make roasted chicken cobbler

Step 1

Preheat oven to 400 degrees. Lightly grease and 9x9-inch baking dish.

Step 2

BREAD TOPPING: Toss all ingredients together; set aside.
Step 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.
Step 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.
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