Mexican Chicken Rice Cobbler
The ultimate comfort food that combines tender chicken, fluffy rice, and a golden biscuit topping. This Mexican Chicken Rice Cobbler is an easy, satisfying weeknight dinner that will have everyone asking for seconds. Perfect for family gatherings or a cozy night in!
Equipment
- 9-inch Square Baking Dish
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
- to taste Black Pepper
Instructions
- Preheat your oven to 350ºF. This step is crucial as it prepares the oven to cook your cobbler evenly.
- Place the butter in a 9×9-inch baking dish and set it in the preheated oven. Allow it to melt completely, creating a rich base for the biscuit.
- Once the butter is melted, carefully remove the dish from the oven. It will be hot, so use oven mitts!
- In a mixing bowl, whisk together the flour, baking powder, salt, milk, and taco seasoning until fully combined. You’re looking for a smooth batter that’s well mixed.
- Pour this batter over the melted butter in the baking dish. Don’t stir! The batter will rise around the filling.
- In a separate bowl, combine the chopped chicken, cooked Mexican rice, chicken broth, and black pepper. Mix well to ensure the flavors meld together.
- Spoon the chicken mixture into the center of the batter, letting it settle as the batter forms a ring around the edge. This will create a gorgeous layered effect.
- Carefully place the baking dish back into the oven. Bake for 50 minutes to 1 hour, or until the biscuit topping is golden brown and set.
- Once baked, remove the dish from the oven and let it stand for five minutes before serving. This resting period allows the flavors to settle.
- Serve the Mexican Chicken Rice Cobbler warm and enjoy every bite!
Notes
Can substitute turkey for cooked chopped chicken. I usually use a rotisserie chicken in this recipe. You can use Mexican or Spanish rice. Knorr, Rice-A-Roni, Ben’s Original, and Old El Paso are all good. I like to use Ben’s Original, Knorr’s, or Great Value microwavable ready rice pouches. Each pouch is two cups of rice. Feel free to toss some vegetables into the chicken mixture. Onions, peppers, black beans, corn, green chiles, jalapeños, and diced tomatoes are all good. Can double the recipe in a 9×13-inch pan. You may need to add a few minutes to the cooking time.