Mexican Chicken & Rice Cobbler - chicken and rice baked with a quick homemade biscuit crust. Comfort food at its best! We make this at least once a month. Chicken, Mexican rice, chicken broth, pepper, taco seasoning, flour, salt, baking powder, milk, and butter. Ready to eat in about an hour.
Place butter in a 9x9-inch baking dish and place in the preheated oven until melted. Remove dish from oven.
Whisk together flour, baking powder, salt, milk, and taco seasoning. Pour over melted butter.
Mix together chopped chicken, cooked Mexican rice, chicken broth, and pepper. Spoon the chicken mixture into the center of the casserole so that the batter forms a ring around the outside edge.
Bake for 50 minutes to 1 hour until the biscuit topping is golden brown. Let stand five minutes before serving.
Notes:
Can substitute turkey for cooked chopped chicken.
I usually use a rotisserie chicken in this recipe.
You can use Mexican or Spanish rice. Knorr, Rice-A-Roni, Ben's Original, and Old El Paso are all good.
I like to use Ben's Original, Knorr's, or Great Value microwavable ready rice pouches. Each pouch is two cups of rice.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Feel free to toss some vegetables and cheese into the chicken mixture. Onions, peppers, black beans, corn, green chiles, jalapeños, and diced tomatoes are all good.
Can double the recipe in a 9×13-inch pan. You may need to add a few minutes to the cooking time.