The Pioneer Woman Tasty Kitchen
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Chicken Cobbler

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Easy and fast recipe for chicken. Both adults loved it, both kids disliked it. You’ll have to decide for yourself!

Ingredients

  • 6 Tablespoons Melted Butter, Divided
  • 4 cups Cubed Sourdough Bread
  • ⅓ cups Grated Parmesan Cheese
  • 2 Tablespoons Chopped Fresh Parsley
  • 2 whole Medium-sized Sweet Onions, Sliced
  • 8 ounces, weight Sliced Mushrooms
  • 1 cup White Wine
  • 10-¾ ounces, fluid Cream Of Mushroom Soup
  • ½ cups Drained And Chopped Jarred Roasted Red Bell Peppers
  • 2-½ cups Shredded, Cooked Chicken

Preparation

1. Toss 4 tablespoons melted butter with cubed bread, Parmesan cheese and parsley. Set aside.
2. Saute onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and saute for 5 minutes.
3. Stir in wine, soup, peppers and chicken. Cook, stirring constantly, 5 minutes or until bubbly.
4. Spoon mixture into a lightly greased baking dish and top evenly with bread mixture.
5. Bake at 400 degrees for 15 minutes, or until golden brown (mine baked 13 minutes).

Recipe adapted from Southern Living.

One Comment

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Twinks on 9.24.2010

Since I’m an adult, I’m going to say this looks fabulous. I like all the ingredients so I’m adding this to my recipe box to give it a try. Love the look of the sourdough bread topping.

4 Reviews

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dkmoss on 11.12.2017

Simple and delicious. I love the light, clean flavor and ease of prep. Thanks for posting!

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tlivgstn on 10.26.2010

We liked this, too. I also thought of adding some Swiss cheese to brighten it up. That cobbler topping was yummy!

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Jules Diner on 10.13.2010

I made this for dinner last week and it was a huge hit. My husband had 3 helpings. I did adjust it just a tad, by thinning the cream of mushroom soup with chicken stock, doubling the amount of mushrooms, using red bell peppers that I’d roasted myself and using fresh chicken. I also made extra sour dough croutons and baked them on a baking sheet. The tangy, salt taste of the croutons against the savory, mushroom flavor of the sauce was delectable. This one went into the family keeper recipe book.

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pammypanda on 10.7.2010

This was good, especially the cobbler part. We felt like it needed a stronger flavor though. I think we will add garlic and/or shredded Swiss cheese next time and there will be a next time! Thank you for the recipe.

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