Chicken Cobbler Casserole

rickismom

rickismom

Low Carb Home Cook
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Topping:
3 Tbsp olive oil
4 c cubed sourdough bread
1 Tbsp dried Italian seasoning
2 Tbsp grated parmesan cheese

Combine all ingredients in a zipped bag & set aside.

2 c of diced chicken (either fresh or cooked)
2 Tbsp Olive oil
2 Tbsp butter
1 medium onion, chopped
1/2 c chopped celery
1/2 c white wine
1/2 c chicken stock
1 can cream of mushroom soup
1/2 c french fried onions
2 tsp dried Italian seasoning

If using fresh chicken, brown in a 10-12 inch skillet with the olive oil/butter mixture. Remove and set aside. Add onion & celery to the hot skillet and stir scraping up the brown bits until veg's are tender. Add wine to de-glaze, then add the stock & mushroom soup. Stir until well blended and fond has developed into the sauce. Stir in the Italian seasoning and french fried onions and browned chicken until well blended and sauce comes to a simmer. Pour sauce mixture into a 2 qt oblong baking dish and add the bread topping, making sure to press the bread into the sauce. Bake at 400 degrees for 15 minutes or until the bread topping begins to brown and has absorbed the chicken sauce. I hope you enjoy
 
Mmmmm sounds good. :thumb: Thanks! :tiphat: Always on the look for another way to enjoy Chicken. :D
 
Geez, RM, you had me at the sourdough topping!

That looks spectacular - great way to use up rotisserie chicken!

Copied and saved.

Thanks!

Lee
 
I'm going to make this for some neighbors who have had a death in the family.

I'm wondering what size pan/casserole dish to use????

Lee
 
Well, 2 quarts would be 8 cups, so a 9 x 9 should work just fine. You may need to adjust the baking time.
 
I made this tonight, and divided it into two aluminum pie pans (for twins who like to have "their own" everything.)

It was a perfect amount. I would double it for six or more.

I wish I'd taken a picture, dammit!

Lee
 
Going to try this
If you separate into 8 servings
Nutrition Facts
Serving Size 201 g
Amount Per Serving
Calories 293Calories from Fat 171
% Daily Value*
Total Fat 19.0g29%
Saturated Fat 5.8g29%
Trans Fat 0.0g
Cholesterol 42mg14%
Sodium 502mg21%
Total Carbohydrates 13.4g4%
Dietary Fiber 0.7g3%
Sugars 1.9g
Protein 14.5g
Vitamin A 4% • Vitamin C 3%
Calcium 8% • Iron 4%
Nutrition Grade D
* Based on a 2000 calorie diet
 
I made this and it is really good! It taste like chicken dressing, lol.
I should have taken a pic, but, been sick and I forgot to. I will be making this again though!! Thanks for sharing, rickismom!!!
 
The neighbors I made this for, made it for themselves tonight!

Easy and good!

I might sub Bell's Poultry seasoning for the Italian seasoning next time.

Lee
 
I have some Chicken Casserole Recipes such as Baked chicken breast with bell peppers, Green bean, potato chicken casserole and much others which you can try.
Read information about recipe details at LINK REMOVED
 
Last edited by a moderator:
I made this again, and forgot that I wanted to use Bell's Poultry seasoning instead of Italian seasoning.

But, boy, is this great! Made with the breast meat of storebought rotisserie chicken - couldn't be easier!

I did mix the rest of the fried onion rings with the cubed bread mixture.

It's wonderful leftover and nuked!

Lee
Chicken cobbler casserole.JPG
Chicken cobbler casserole, plated.JPG
 
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Looks great! It's similar to something my f-i-l used to make. It was one of his favorites.
 
rickismom said:
Topping:
3 Tbsp olive oil
4 c cubed sourdough bread
1 Tbsp dried Italian seasoning
2 Tbsp grated parmesan cheese

Combine all ingredients in a zipped bag & set aside.

2 c of diced chicken (either fresh or cooked)
2 Tbsp Olive oil
2 Tbsp butter
1 medium onion, chopped
1/2 c chopped celery
1/2 c white wine
1/2 c chicken stock
1 can cream of mushroom soup
1/2 c french fried onions
2 tsp dried Italian seasoning

If using fresh chicken, brown in a 10-12 inch skillet with the olive oil/butter mixture. Remove and set aside. Add onion & celery to the hot skillet and stir scraping up the brown bits until veg's are tender. Add wine to de-glaze, then add the stock & mushroom soup. Stir until well blended and fond has developed into the sauce. Stir in the Italian seasoning and french fried onions and browned chicken until well blended and sauce comes to a simmer. Pour sauce mixture into a 2 qt oblong baking dish and add the bread topping, making sure to press the bread into the sauce. Bake at 400 degrees for 15 minutes or until the bread topping begins to brown and has absorbed the chicken sauce. I hope you enjoy
Click to expand...
I forgot about this one! I could substitute cubed Keto bread for the sourdough ☺️
 
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