How to make chicken cobbler casserole

Print this recipe
I'm always looking for ways to use up leftovers. I'm a firm believer that, with a few pantry staples, leftover food can be repurposed into fun and exciting new dishes. So, with some chicken in the fridge and old sourdough bread getting stale, the recipe below was born!
The combination of the buttermilk and the roasted red peppers adds just the right amount of tang to this dish. If you don't have any buttermilk, you can substitute white wine instead. The riced cauliflower is a great way to sneak in some vegetables, and it also adds nice body and texture to the dish.
Chicken Cobbler Casserole
10 minutes
25 minutes
35 minutes
4 tablespoons melted butter
4 cups cubed sourdough bread
1/3 cup grated pecorino romano cheese
1 tablespoon Italian seasoning
1/2 cup buttermilk or white wine
1 10 3/4-ounce can cream of chicken soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded, cooked chicken
1 12-oz bag frozen riced cauliflower, thawed
Preheat the oven to 400 degrees. Grease a 9x9 casserole dish and set aside.
In a large bowl, combine the butter, bread, romano cheese, and Italian seasoning.
In a separate bowl, combine the buttermilk, cream of chicken soup, red bell peppers, cooked chicken, and riced cauliflower.
Spoon the chicken mixture into the prepared casserole dish and top with the bread mixture.
Bake for 15 minutes, until the mixture is bubbling and the top is golden brown.
Allow the casserole to sit for 5 minutes before slicing into individual portions.
Resources My Recipes and mgrodko1
Print this recipe
Share on Facebook

Just 4 ingredients have you sitting down to a supper just like Grandma used to make.
March 22   ·  
This simple recipe takes all the goodness we love about the dish and puts it into an easy casserole with a twist.
March 19   ·  
This simple casserole has all the comfort of your tried-and-true favorites while allowing you to control the poultry portions and the level of heat you want to bring to the table.
March 18   ·