Best 2 Chicken Chile Cobbler Recipes

Indulge in the tantalizing flavors of Chicken Chile Cobbler, a delectable dish that seamlessly blends savory and comforting elements. This culinary masterpiece showcases tender chicken enveloped in a rich and flavorful green chile sauce, nestled atop a flaky and golden-brown biscuit crust. Each bite offers a harmonious symphony of textures and tastes, leaving your palate utterly satisfied. The article presents a collection of three distinct recipes, each offering a unique take on this classic dish. Dive into the authentic flavors of the Traditional Chicken Chile Cobbler, where the green chile sauce takes center stage, delivering a delightful balance of heat and spice. For those seeking a vegetarian alternative, the Vegetarian Chile Cobbler is an equally satisfying option, featuring a protein-packed filling of black beans, corn, and flavorful green chiles. Last but not least, the Mini Chicken Chile Cobblers are perfect for individual servings or gatherings, offering the same delectable flavors in a bite-sized format. Whether you're a seasoned cook or a culinary novice, these recipes provide step-by-step instructions and helpful tips, ensuring success in your kitchen adventures.

Here are our top 2 tried and tested recipes!

CREAMY GREEN CHILE CHICKEN COBBLER

Creamy Green Chile Chicken Cobbler image

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 581 calories, Fat 39g fat (22g saturated fat), Cholesterol 132mg cholesterol, Sodium 1076mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN CHILE COBBLER

Chicken Chile Cobbler image

Bake this hearty chicken cobbler for dinner made with legumes, sausage, chicken and Progresso® broth - topped with Bisquick® mix and rice mixture crust.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 10

Number Of Ingredients 13

Ingredients

1 bag (16 oz) frozen black-eyed peas
2 tablespoons butter
1 lb smoked sausage, cut into1/4-inch slices
1 large sweet onion, finely chopped
1 large poblano chile, seeded, diced
1/4 cup Gold Medal™ all-purpose flour
1 package (1.25 oz) white chicken chili seasoning mix
3 cups Progresso™ chicken broth (from 32-oz carton)
3 cups chopped cooked chicken
1 package (8.8 oz) microwavable long-grain and wild rice mix
1 cup Original Bisquick™ mix
3/4 cup milk
1 egg, slightly beaten

Steps:

Heat oven to 425°F. Cook peas as directed on package; drain. In 4-quart ovenproof Dutch oven, melt butter over medium-high heat; cook sausage in butter 3 minutes or until lightly browned. Add onion and poblano chile; cook 3 minutes. Stir in flour and seasoning mix; cook and stir 1 minute. Gradually add broth, stirring to loosen particles from bottom of Dutch oven. Cook 3 minutes, stirring constantly, until broth begins to thicken. Stir in peas and chicken; heat to boiling.
In large bowl, stir together rice and Bisquick mix. Make well in center of mixture; stir in milk and egg just until moistened. Immediately spoon batter over hot chicken mixture in Dutch oven. Bake 35 to 40 minutes or until cooked through and crust is golden brown.

Nutrition Facts : Calories 434, Carbohydrate 34 g, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1184 mg

Tips:

Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Season your chicken: Don't forget to season your chicken with salt, pepper, and your favorite herbs and spices. This will help add flavor to the dish.
Don't overcook the chicken: Chicken can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
Make sure your cobbler topping is evenly distributed: This will help ensure that all of the cobbler topping is cooked through and that the filling is heated evenly.
Let the cobbler cool slightly before serving: This will help prevent the filling from bubbling out of the crust.

Conclusion:

Chicken Chile Cobbler is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The combination of chicken, chiles, corn, and cheese is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give Chicken Chile Cobbler a try.