I saw the most beautiful figs at Whole Foods the other day, so I thought, “Why not roast them?” When they came out of the oven, I drizzled them with honey and topped them with pepitas and shaved Parmesan cheese. My neighbors were outside having a glass of wine so I took them over to share. Minutes later, Roasted figs with Honey and Pepitas were gone. Get the last of summer figs before the season is over.
When I told a friend of mine about this recipe, she said, “Chicken Cobbler? Don’t you mean, chicken casserole?” I said, “No, this recipe is much cooler than that!” First, the topping is made with crisp sourdough croutons that are laced with Parmesan cheese and add the perfect toasty crunch. Second it’s filled with broccoli, sun-dried tomatoes and a short-cut sauce, low-fat alfredo. Using chopped rotisserie chicken works great in this recipe (you can also use leftover turkey). Last, purchase bagged broccoli flowerets from the grocery produce section to make your life even easier, and there’s no need to pre-cook them. Try it and let me know what you think and whether it’s deserving of it’s special name.
Chicken and Broccoli Cobbler
Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings
2 tablespoons butter or margarine, melted
3 cups cubed sourdough bread
1/2 cup grated Parmesan cheese
3 cups broccoli flowerets
3 cups chopped, cooked chicken (I used rotisserie chicken)
1/2 cup chopped sun-dried tomatoes
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup light sour cream
1. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, tossing gently.
2. Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into lightly greased 2-quart rectangle or oval baking dishes or individual baking dishes; top with bread cubes.
3. Bake uncovered, at 400F for 25 to 30 minute (20 to 25 for individual cobblers) or until bubbly and top is toasted. (Cover, if it starts to brown too fast.)