Mexican Chicken & Rice Cobbler
A comforting casserole with seasoned chicken and Mexican rice topped with a buttery biscuit-like cobbler.
Servings: 4 servings
Ingredients
- 4 tbsp butter
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1.5 tsp taco seasoning
- 2 cups chopped cooked chicken
- 2 cups cooked Mexican or Spanish rice
- 2 cups chicken broth
- black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Place the 9×9-inch baking dish in the oven while it preheats.
- Put the butter in the hot baking dish and allow it to melt completely in the oven, then carefully remove the dish.
- In a mixing bowl, whisk together the flour, baking powder, salt, milk, and taco seasoning until smooth to make the batter.
- Pour the batter over the melted butter in the baking dish, tilting the dish so the batter forms a ring around the edges and leaves the center open.
- In another bowl, combine the chopped cooked chicken, cooked Mexican or Spanish rice, chicken broth, and black pepper; stir until evenly mixed.
- Spoon the chicken-and-rice mixture into the center of the baking dish so it fills the middle and the batter remains around the perimeter.
- Bake for 50 minutes to 1 hour, until the cobbler topping is golden brown and set.
- Let the dish rest for about 5 minutes before serving.
Equipment
- 9-inch Square Baking Dish
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- spoon or rubber spatula
Notes
- Turkey can be substituted for the cooked chopped chicken.
- A rotisserie chicken works well in this recipe.
- This is great with leftover grilled chicken.
- Use Mexican or Spanish rice; ready-to-heat rice pouches (2 cups each) are convenient.
- You can add vegetables or cheese such as onions, peppers, black beans, corn, or diced tomatoes.
- Double the recipe in a 9×13-inch pan and increase baking time slightly if needed.