- Special Sections
- Public Notices
I got this chicken cobbler recipe from my hometown newspaper in Illinois.
If you need an easy, tasty casserole that is an entire meal, this is a good one. Just add a salad and you're good to go.
It reheats well the next day and if you don't like cornbread, substitute a biscuit-type topping or even puff pastry.
I've added one cup of sliced mushrooms, one-half cup of sour cream and one-half teaspoon black pepper to the original recipe. You can leave them out if you want.
Dianne Sanders' Chicken Cobbler
1 large onion, chopped
2-3 stalks celery, chopped
2 c. thinly sliced carrots
1 c. sliced mushrooms
3 c. cooked chicken, chopped
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. sour cream
1/2 t. black pepper
1 box Jiffy-type cornbread, mixed as directed
Sauté onion, celery, carrots and mushrooms in butter over low heat until tender. Add chicken, the three soups, sour cream and pepper. Put in greased 9x13 pan. Cover and bake at 350 degrees for 20 minutes. Then, mix up cornbread as directed on box and pour over the top of the casserole. Continue baking, uncovered, for 20-30 minutes, until cornbread is golden brown and cooked through. Serves 6-8.