GREEN CHILE CHICKEN COBBLER

 

This is one of those recipes that I cut out of a magazine and then never got around too, but also kept changing it LOL 😀 before I ever even made it.  When I finally got around to making it EVERYONE loved it!!!

GREEN CHILE CHICKEN COBBLER
TOPPING
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup powdered Parmesan cheese
¼ cup FRESH grated Parmesan cheese
3 tablespoons COLD butter, cut into small cubes
scant ½ cup heavy cream

• Preheat oven to 450°.
• Line a cookie sheet with a sheet of foil and LIGHTLY spray with non-stick spray.
• Sift together the flour, baking powder, salt and powdered Parmesan cheese.
• Cut in butter until coarse crumbs form.
• Cut in grated Parmesan cheese until well distributed.
• Crumble mixture into a layer on the foil.
• Bake 8-10 minutes until light golden brown.
• Remove from oven and set aside.
• Reduce heat to 350°.
• Spray 9×9 baking dish with non-stick cooking spray and set aside.

CASSEROLE
3 ounces Philadelphia cream cheese, softened
½ cup Daisy sour cream
10 ounce can green enchilada sauce
1 can cream of Campbell’s chicken herb soup
1 LARGE bunch green onions, chopped small
8 ounces chopped green chiles, only slightly drained
3 cups chopped or shredded rotisseries chicken pieces
2 cups grated Mexican cheese combo (pepper jack and cheddar), divided 1 ½ + ½

• Whisk together the cream cheese and sour cream.
• Add in enchilada sauce, soup and green chiles blending until well incorporated.
• Fold in onions and chicken pieces until well distributed.
• Transfer baking dish.
• Top with 1 ½ cups of the cheese.
• Toss the other ½ cup of cheese with the cooled topping mixture and sprinkle on top of baking dish.
• Bake uncovered 30-40 minutes until heated through and bubbling.