Saturday, August 25, 2012

Savory Chicken Cobbler

     This recipe for Savory Chicken Cobbler from the Loveless Cafe in Nashville, Tennessee bakes buttery bread cubes over a layer of creamy chicken.  Mix the topping and filling in separate bowls before you begin cooking and the casserole will easily come together.  In my 10 inch dutch oven I started out sauteing the mushrooms and onions over a full compliment of coals.  Once they had softened I moved the bottom coals to a ring of 10 around the base of the oven.  After I added the rest of the ingredients it baked for 25 minutes with 20-22 briquettes on the lid.  Substitute leftover biscuits for the bread cubes but be sure to give this rich, savory cobbler a try.

Loveless Savory Chicken Cobbler
1 stick butter, divided
4 cups cubed leftover bread or biscuits
1/3 cup grated Parmesan cheese
2 Tblsp chopped fresh parsley OR 1 tsp dried
1 medium onion, diced
1 8 oz. package fresh mushrooms, sliced
1/2 cup diced jarred oven roasted red peppers
1 cup milk
1 10 3/4 oz. can condensed cream of mushroom soup
3 cups cooked chicken, cut or pulled into bite sized pieces

     Lightly oil or spray dutch oven.
     Melt 6 Tblsp butter and toss with cubed bread or biscuits, Parmesan and parsley; reserve.
     In medium bowl whisk soup and milk until well combined; stir in chicken and red pepper.
     Saute mushrooms and onions in remaining 2 Tblsp butter over a full spread of coals until softened and browned.
     Move coals to a ring around base of oven.
     Add chicken mixture to mushrooms and onions, stir until well combined.
     Top with bread cubes.
     Bake at 400 degrees for 20-25 minutes or until bubbling and golden brown.
     Makes 4 servings.

Saute mushrooms and onions in butter over a
full compliment of coals

Stir in chicken mixture

Top with bread cubes

Bake at 400 degrees for 20-25 minutes

I know you'll like this

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