The Test Kitchen

Easy Chicken Cobbler

Name: Easy Chicken Cobbler
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 3 cups shredded cooked chicken (about 12 ounces); 1 (10-ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans); 1 (11.5-ounce) package Southern-style cornbread mix (such as Krusteaz); 1 1/2 cups whole milk; 1/2 cup shredded smoked Gouda, Fontina, or Monterey Jack cheese (2 ounces); 1 (10.5-ounce) can condensed cream of chicken soup with herbs; 2 cups low-sodium chicken broth; 1 tablespoon Dijon mustard; 1/2 teaspoon kosher salt; Fresh thyme leaves (optional)

8 servings

doses

15 minutes

tempo ativo

1 hour 35 minutes

tempo total

Começar a Cozinhar

Ingredientes

4 tablespoons unsalted butter

3 cups shredded cooked chicken (about 12 ounces)

1 (10-ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans)

1 (11.5-ounce) package Southern-style cornbread mix (such as Krusteaz)

1 1/2 cups whole milk

1/2 cup shredded smoked Gouda, Fontina, or Monterey Jack cheese (2 ounces)

1 (10.5-ounce) can condensed cream of chicken soup with herbs

2 cups low-sodium chicken broth

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Fresh thyme leaves (optional)

Instruções

Preheat the oven to 400°F. While the oven preheats, place the butter in a 9x13-inch baking dish. Place the dish on the middle rack and bake until the butter is melted, about 10 minutes.

Add the chicken and vegetables: Once the butter has melted, carefully remove the baking dish from the oven. Brush the melted butter all over the bottom and up the sides of the dish. Arrange the shredded chicken and frozen vegetables in an even layer over the butter, but do not stir together.

Add the cornbread layer: In a medium bowl, whisk together the cornbread mix, milk, and cheese until smooth. Pour the cornbread mixture over the chicken and vegetables, gently spreading it into an even layer, but do not stir it together.

Top with the gravy: In the now-empty medium bowl, whisk the cream of chicken soup, broth, mustard, and salt until smooth. Pour it evenly over the cornbread mixture, spreading to cover as much of it as possible, but again, don't stir it together. Cover the dish with foil.

Bake: Bake the cobbler until it’s bubbling around the edges, about 30 minutes. Remove the foil and continue baking until the top is golden brown, about 30 more minutes. Garnish with fresh thyme, if desired, and serve immediately. Love the recipe? Leave us stars and a comment below!

Informação Nutricional

Tamanho da Dose

Calorias

435 kcal

Gordura Total

22 g

Gordura Saturada

9 g

Gordura Insaturada

0 g

Gordura Trans

Colesterol

72 mg

Sódio

863 mg

Carboidratos Totais

39 g

Fibra Alimentar

4 g

Açúcares Totais

12 g

Proteína

19 g