Best 6 Chicken Sourdough Cobbler Recipes

CHICKEN COBBLER CASSEROLE

Steps:

• Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
• Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
• Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
• Bake at 400° for 15 minutes or until golden brown.

CHICKEN SOURDOUGH COBBLER

Steps:

• Toss olive oil cooking spray with garlic powder, sourdough, Parmesan and parsley; set aside.
• Sauté onions in olive oil cooking spray in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and potatoes. Sauté 5 minutes.
• Stir in wine and the rest of the ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
• Bake at 400° for 15 minutes or until golden brown. Watch closely that your bread topping does not burn! Allow to sit for 10-15 minutes before serving.

CHICKEN COBBLER

Steps:

• Mix chicken, rice and broth and set aside.
• Melt butter and pour into a 1 1/2 quart round casserole dish.
• Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
• Spoon chicken/rice mixture into center.
• Bake at 350°F for about 30 minutes.
• Let stand 5 minutes before eating.

ROAST CHICKEN WITH SOURDOUGH STUFFING

Steps:

• Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
• Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

CHICKEN AND BROCCOLI COBBLER

Steps:

• Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
• In medium bowl, drizzle melted butter over bread cubes. Sprinkle with cheese; toss well.
• In large bowl, mix remaining ingredients. Spoon chicken mixture into casserole; top with bread cube mixture.
• Bake uncovered 30 minutes or until bubbly and topping is lightly browned.

SOURDOUGH CHICKEN CASSEROLE

Steps:

• 1. In a medium bowl mix bread cubes, 1/4 melted cup butter, cheese, and parsley. Set aside.
• 2. In a large skillet saute onions (stirring most of the time) in remaining butter for about 15 minutes or until caramelized and dark golden brown. Preheat oven to 400 degrees. Add mushrooms to onions and cook for 5 minutes, stirring. Add remaining ingredients and continue to cook for another 5 minutes. Mixture should be hot and bubbly.
• 3. Pour hot mixture into a buttered 9 inch square pan or casserole dish. Top casserole with reserved sourdough bread cubes. Bake, uncovered, for 15-20 minutes or until golden brown and heated throughout.