Best Creamy Green Chile Chicken Cobbler Recipes

Chicken Chile Cobbler image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 10

Number Of Ingredients 13

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

Mexican-Style Green Chile Chicken Casserole image

Provided by Kittencalrecipezazz

Categories Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 tablespoons butter
1 large onion, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained (can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas (you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken (or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
Repeat the layers (ENDING with the cheese).
Spread the remaining soup mixture over the cheese.
Bake uncovered for about 25 minutes or until hot and bubbly.

Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32