Yes, you read it right … a cobbler of the savory variety. What a concept! And a darn good one if I do say so myself. I’m not sure why I haven’t been tripping down this road more often but suffice it to say, I will venture around here more often going forward.
I first discovered this recipe in a mailer from Southern Living magazine. Yes, I subscribe to that … problems anyone? Didn’t think so. It’s the sister magazine to west coast Sunset Magazine so I am representing both of the places I very dearly call home, the South and the SF Bay Area.
When you get a mailer from Southern Living it’s well worth a look inside because they always give 3-4 free recipes from a cookbook they are promoting. I have been tucking these away for quite awhile and recently decided to throw them all, cut out what I thought was interesting and worth trying, and then recycling the rest of the paper that I didn’t need. There were also a lot of old Food and Wine magazines that met their fate. Fret not, I did keep the all-important ones … holidays, best recipes, etc. The goal was to purge out the cabinet that houses our cookbooks and magazines, and it felt good.
This is a spin on one of the recipes that I have been wanting to try for quite some time. A savory chicken cobbler.
- ¼ cup butter, melted
- 3-4 cups cubed sourdough or French bread (8 oz. loaf)
- ½ shredded Parmesan cheese
- 1 – 16 oz bag frozen cut broccoli, thawed
- 3 cups chopped cooked chicken
- 1 – 10 oz jar store-bought Alfredo sauce
- ½ cup sour cream
- 2 tbsp dry sherry
- Preheat oven to 400º F.
- Drizzle melted butter over cubed bread in a large bowl; sprinkle with cheese, and toss well to incorporate and coat evenly.
- In another bowl, combine broccoli, chicken, Alfredo sauce, sour cream, and dry sherry. Spoon into a lightly greased 2 qt. baking dish and top with cheesy bread cubes.
- Bake, uncovered, for 30-35 minutes or until bubbly and top is toasted.