CHICKEN COBBLER
I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice.
Provided by mandagirl
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
CHICKEN SOURDOUGH COBBLER
This recipe has tremendous flavor and the sourdough bread on the top makes this dish a home run. Like most casseroles, it is simple to make and is easy to clean up. I have pretty much changed the entire recipe from its original form because the original recipe was very bland and not memorable at all. I hope that you enjoy this cobbler as much as we do!
Provided by Brandess
Categories One Dish Meal
Time 50m
Yield 1 Cobbler, 4 serving(s)
Number Of Ingredients 15
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.
SOURDOUGH CHICKEN CASSEROLE
I got this recipe when I lived in California several years ago. I can't remember the source but it is not my original recipe. My late husband loved this dish and I hope you will, too.
Provided by Kathie Carr
Categories Casseroles
Time 45m
Number Of Ingredients 12
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.
CHICKEN COBBLER
Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.
Provided by DrGaellon
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat oil in a large saucepan or small Dutch oven until shimmering. Add leek, season with salt and pepper, and saute until limp, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds. Add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
- Add stock, rosemary and bay leaf; bring to a boil. Add carrots and chicken, then lower heat to a simmer. Cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. Add peas and cook 1-2 minutes. Remove and discard rosemary and bay leaf.
- Stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (If, as I do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. Instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. Ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) Transfer the stew to an oven-safe baking dish.
- In a food processor, combine flour, salt, baking soda, and baking powder. Pulse to combine. Add butter and pulse until it resembles small peas. Add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. Spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). Bake in a preheated 400°F oven for 35-45 minutes until biscuit is golden brown.
ROAST CHICKEN WITH SOURDOUGH STUFFING
Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g
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