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, rice, chicken broth, pepper, flour, salt, baking powder, milk, and butter. Can substitute leftover holiday turkey for the chicken! Leftovers never tasted so good! 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 seasonings. Pour over melted butter.
Mix together chopped chicken, 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.
Can substitute leftover Thanksgiving turkey for cooked chopped chicken. Leftovers never tasted so good!
I usually use a rotisserie chicken in this recipe.
This is also delicious with leftover grilled chicken.
Can use any type of cooked rice you prefer - white, brown, jasmine, yellow.
Feel free to toss some peas, spinach, or finely chopped broccoli to the chicken mixture.
Season this casserole with any of your favorite herbs - onion powder, garlic, parsley, thyme, sage all work wonderfully.
Can double the recipe in a 9x13-inch pan. You may need to add a few minutes to the cooking time.
Can Chicken & Rice Cobbler be frozen? Yes. Cool the casserole completely and cover with plastic wrap and aluminum foil. The casserole will keep 2 or 3 months. To reheat, thaw completely and heat covered in the oven at 350ºF until warmed through.