Remember the other day I posted a recipe for Homemade Croutons?
Well here is an excellent way to use them! My Chicken and Broccoli Cobbler is comfort food at it's best. I came across this recipe in an old Southern Living magazine. It's easy to make and good for you. It calls for leftover chicken, which is what I used, but turkey or rotisserie chicken would work just as well. The best part? The sourdough croutons are the crowning glory on top of the cobbler! I told you that sourdough croutons were my favorite...and these, boy oh boy! Something else!
To make this even easier, grab some broccoli florets from the salad bar, or bagged in the produce section. They work well, and there's no need to cook them as they cook to a crisp-tender in the dish. I made individual cobblers but you can certainly make one large one. It's all good, but I thought the individual ones were just cute!
Here's the link for the Homemade Croutons. Make sure to try different variations. They are yummy!
Kitchen Tip: Use your frozen bread cubes to make the croutons. Half the work is done and you don't have to plan for stale bread!
This dish lends itself to different variations as well. You can change up the vegetables to create different flavors. Try mushrooms, cauliflower, green beans, bell peppers, zucchini, summer squash, or eggplant. Just use your favorite combinations!
Here are some step by step pics to help you along.
Chicken and Broccoli Cobbler
1/4 cup butter, melted
5 ounces cubed sourdough bread (3 cups)
1/2 cup refrigerated grated Parmesan cheese
3 cups small broccoli florets
3 cups chopped cooked chicken
1/2 cup drained chopped roasted red bell pepper
1 (10-oz.) container refrigerated Alfredo sauce
1/2 cup sour cream
2 tablespoons dry sherry
Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.
Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual baking dishes; top with bread cubes.
Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.adapted from Southern Living Magazine