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Chicken Chile Cobbler

Betty Crocker Kitchens
Updated Sep 24, 2012
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Bake this hearty chicken cobbler for dinner made with legumes, sausage, chicken and Progresso® broth – topped with Bisquick® mix and rice mixture crust.

Chicken Chile Cobbler

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Servings 10
  • Ingredients 13
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Ingredients

Filling

  • 1 bag (16 oz) frozen black-eyed peas
  • 2 tablespoons butter
  • 1 lb smoked sausage, cut into1/4-inch slices
  • 1 large sweet onion, finely chopped
  • 1 large poblano chile, seeded, diced
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 package (1.25 oz) white chicken chili seasoning mix
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 cups chopped cooked chicken

Crust

Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. Cook peas as directed on package; drain. In 4-quart ovenproof Dutch oven, melt butter over medium-high heat; cook sausage in butter 3 minutes or until lightly browned. Add onion and poblano chile; cook 3 minutes. Stir in flour and seasoning mix; cook and stir 1 minute. Gradually add broth, stirring to loosen particles from bottom of Dutch oven. Cook 3 minutes, stirring constantly, until broth begins to thicken. Stir in peas and chicken; heat to boiling.
  • Step 
    2
    In large bowl, stir together rice and Bisquick mix. Make well in center of mixture; stir in milk and egg just until moistened. Immediately spoon batter over hot chicken mixture in Dutch oven. Bake 35 to 40 minutes or until cooked through and crust is golden brown.

Nutrition

434 Calories
20g Total Fat
27g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
434
Total Fat
20g
0%
Saturated Fat
7g
0%
Sodium
1184mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
4g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 1/2 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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