It's time again for the Secret Recipe Club! When last we left our heroine, she was once again eating carbs and enjoying Pumpkin Muffins. This month, I took a slightly different tact when looking for a recipe.
The blog I was assigned was one that I am familiar with because we've been involved in other projects together. I was pleased to have a chance to explore Adventures in All Things Food written by Andrea. Andrea lives on a farm, has really cute kids, and is crafty. But she does also cook.
I decided that I didn't want to be just baking again this month. I mean, I love to bake, and with Andrea's participation in #BundtBakers there were some amazing cakes to choose from (including my favourite cake, Pineapple Upsidedown Cake; or how about Rum Rocky Road??) But I decided that I wanted to make an entree, so I searched chicken, and came up with something yummy.
When I first told J I wanted to make a chicken cobbler, he looked at me a little oddly. Like myself, I reserve the use of the word "cobbler" for a fruit dessert. But with this casserole chock full of chicken and vegetables under a crispy topping, baked in the dish that I would normally make the fruit dish, I am more than willing to make an exception. But whatever. When the weather won't warm up, this was a welcome dinner. On a miserable and drizzly night, we were warmed from the inside out.
I present to you now from Adventures in All Things Food, Chicken and Vegetable Cobbler:
Ingredients:From Adventures in All Things Food
1/4 c butter, melted
1 tsp Lemon Pepper Seasoning (I used Mrs. Dash)
3 c cubed soft bread (I used 12 grain)
3 c cooked chicken, diced
2 c broccoli, cut into small florets
1 c baby kale, torn
1/2 c old cheddar cheese, shredded; plus more for sprinkling on top
1/2 c sour cream
3 cloves garlic, minced
2 Tbsp butter
3 Tbsp flour
1 tsp dry mustard powder
3/4 c chicken stock
1/2 c milk
1. Heat oven to 375F, and grease a 2 qt casserole. Set aside. In a large bowl, toss 1/4 c butter, bread cubes and Lemon Pepper seasoning. Set aside.
2. In another bowl, stir together chicken, broccoli, kale, cheese, sour cream, and garlic. In a medium saucepan, melt 2 Tbsp butter and whisk in flour and mustard powder. Gradually add chicken stock, whisking constantly. Whisk in milk and let thicken slightly. Pour over chicken mixture and stir to combine.
3. Assemble casserole: Spread chicken mixture in the casserole dish, and top with buttered bread cubes. Sprinkle with a little more cheese and bake at 375F for 20 minutes, until the casserole is bubbly, the cheese is melted and the bread is crispy.