Chicken Chile Cobbler

Chicken Chile Cobbler

Bake this hearty chicken cobbler for dinner made with legumes, sausage, chicken and Progresso® broth – topped with Bisquick® mix and rice mixture crust.

Prep Time

30

Minutes

Total Time

1:10

Hr:Mins

Makes

10

servings

Filling
1
bag (16 oz) frozen black-eyed peas
2
tablespoons butter
1
lb smoked sausage, cut into1/4-inch slices
1
large sweet onion, finely chopped
1
large poblano chile, seeded, diced
1/4
cup Gold Medal® all-purpose flour
1
package (1.25 oz) white chicken chili seasoning mix
3
cups Progresso® chicken broth (from 32-oz carton)
3
cups chopped cooked chicken
Crust
1
package (8.8 oz) microwavable long-grain and wild rice mix
1
cup Original Bisquick® mix
3/4
cup milk
1
egg, slightly beaten
  1. Heat oven to 425°F. Cook peas as directed on package; drain. In 4-quart ovenproof Dutch oven, melt butter over medium-high heat; cook sausage in butter 3 minutes or until lightly browned. Add onion and poblano chile; cook 3 minutes. Stir in flour and seasoning mix; cook and stir 1 minute. Gradually add broth, stirring to loosen particles from bottom of Dutch oven. Cook 3 minutes, stirring constantly, until broth begins to thicken. Stir in peas and chicken; heat to boiling.
  2. In large bowl, stir together rice and Bisquick mix. Make well in center of mixture; stir in milk and egg just until moistened. Immediately spoon batter over hot chicken mixture in Dutch oven. Bake 35 to 40 minutes or until cooked through and crust is golden brown.
Makes 10 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 434
    • Total Fat 20g
      • (Saturated Fat 7g,),
    • Sodium 1184mg;
    • Total Carbohydrate 34g
      • (Dietary Fiber 4g,
    • Protein 27g;
    Percent Daily Value*:
      Exchanges:
      • 2 Starch;
      • 1 1/2 Lean Meat;
      • 1 1/2 High-Fat Meat;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.