Easy TikTok Chicken Cobbler Casserole Recipe

When the weather is chilly or rainy, there’s nothing quite as comforting as a warm casserole fresh out of the oven. This chicken cobbler recipe is the perfect blend of creamy and crispy, savory and satisfying. It combines tender shredded chicken in a rich sauce made with cream cheese, sour cream, and green chiles, all topped with a crunchy parmesan-butter crumb topping.

🗒 Instructions

This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.

1. Preheat the oven to 450°F. Lightly grease a 15x10x1-inch baking pan or 13×9-inch baking dish. In a food processor, mix the flour, parmesan, and baking powder.
2. Cut in the cold cubed butter until mixture resembles coarse crumbs.
3. Add ¾ cup heavy cream and stir just until moistened.
4. Crumble the dough into ½-1 inch pieces and spread out on the prepared baking pan. Bake on an upper oven rack for 8-10 minutes until lightly golden brown.

5. In a large bowl, mix together the softened cream cheese and sour cream until smooth and well combined.
6. To the cream cheese mixture, stir in the condensed cream of chicken soup, green enchilada sauce, chopped green chiles, and shredded chicken until thoroughly incorporated.
7. Remove crumb topping from oven and reduce oven temperature to 350°F.
8. Transfer the chicken mixture to an 11×7 or 13×9-inch baking dish. Sprinkle the shredded Colby-Monterey Jack cheese and the baked crumb topping evenly over the top of the chicken mixture.

9. Bake at 350°F for 35-40 minutes, until the topping is golden brown and the filling is bubbling.
10. Remove from oven, sprinkle with chopped green onions if desired, and serve hot.

🥫 Storage

Making It Ahead: You can prepare most of this chicken cobbler in advance for easy assembly later. The crumb topping can be made up to 3 days ahead and stored in an airtight container at room temperature. The chicken filling can also be made up to 2 days in advance and refrigerated in an airtight container.

Refrigerating Leftovers: Leftover chicken cobbler will keep refrigerated in an airtight container for 3-4 days. Reheat individual portions in the microwave or oven until heated through.

Freezing for Later: This chicken cobbler freezes very well for long-term storage. Allow any leftovers to cool completely, then portion into airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until hot in the center, about 30-40 minutes from frozen.

📚 Variations

• Add diced bell peppers, mushrooms, corn, or other veggies to the chicken filling if you want added nutrition.
• Substitute ground turkey or chicken or even ground beef for the shredded chicken.
• Use pepper jack cheese instead of Colby-Monterey for a spicy twist

👩🏻‍🍳 Tips

• Use rotisserie chicken for ultimate ease, or poach/shred your own chicken breasts.
• Shred the cheese yourself for better melting and texture.
• Let the cobbler rest 5-10 minutes after baking for easier serving.
• Use a 9×13 baking dish if your 11×7 is too small to prevent overflow.

🤔 FAQs

🍽 What to serve with Chicken Cobbler

This dish would be great served with Creamy Guacamole Salsa, Classic Pico de Gallo, or a green salad topped with Chipotle Vinaigrette.

🔪 All Our Way recommends the following

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make cooking fun and easy.

📖 Recipe

Chicken Cobbler

This chicken cobbler recipe is full of satisfying Mexican flavors and it comes together so easily when you use shredded rotisserie chicken!

Print Pin Rate

Course: Main Course Chicken

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

0 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 servings

Calories: 586kcal

Author: Marisa Franca @ All Our Way

As An Amazon Associate I earn from qualifying purchases.

Ingredients

• 2 cups all-purpose flour
• ½ cup parmesan cheese grated
• 2 teaspoons baking powder
• 6 tablespoons butter cold and cubed
• ¾ cup heavy whipping cream
• 2 Tablespoons heavy whipping cream
• 3 ounces cream cheese softened
• ½ cup sour cream
• 10.5 oz cream of chicken soup condensed can undiluted
• 10 oz. green enchilada sauce
• 8 oz. chopped green chiles 2(4-oz. cans)
• 2 ½ cups rotisserie chicken shredded
• 1 ½ cups Colby-Monterey Jack cheese shredded
• 2 green onions – chopped optional for sprinkling on top

Instructions

• Preheat the oven to 450 degrees F.

• Lightly grease a 15x10x1-inch baking pan or a 13×9-inch baking pan

• In a bowl, whisk the flour, the parmesan cheese, and the baking powder together.

• Cut in the cold butter into the flour mixture until the mixture resembles coarse crumbs.

• Add the heavy whipping cream to the flour mixture and stir until moistened.

• Crumble the crumble mixture into ½-1-inch pieces.

• Bake on an upper oven rack until light golden brown, about 8-10 minutes.

• Transfer the crumb topping from the oven and lower the oven temperature to 350 degrees F.

• Step 9 -In a large bowl, mix the cream cheese and the sour cream until smooth.

• Stir the cream of chicken soup, the enchilada sauce, the green chiles, and the chicken into the cream cheese mixture.

• Transfer the chicken mixture to an 11×7-inch or 13×9-inch baking dish.

• Sprinkle the chicken mixture with the Colby-Monterey Jack cheese and the baked crumb topping.

• Place the filled baking dish on a baking sheet.

• Bake, uncovered, on a lower oven rack until the topping is golden brown and the filling is bubbly about 35-40 minutes.

• Sprinkle with the chopped green onions

• Serve.

Notes

• Use rotisserie chicken for ultimate ease, or poach/shred your own chicken breasts.
• Shred the cheese yourself for better melting and texture.
• Let the cobbler rest 5-10 minutes after baking for easier serving.
• Use a 9×13 baking dish if your 11×7 is too small to prevent overflow.

Nutrition

Calories: 586kcal | Carbohydrates: 34g | Protein: 28g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 141mg | Sodium: 1194mg | Potassium: 419mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 11mg | Calcium: 360mg | Iron: 3mg

Sign up for the emails and never miss another recipe!!

We’ll never share your email or send you spam. Promise