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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is Paula Deen's recipe for Gobbler Cobbler but I used chicken and did it my way. It is definitely a keeper-so good! Ingredients:
1 (6 ounce) box long grain and wild rice blend, cooked as directed |
2 green onions, diced |
1 yellow bell pepper, diced |
1 green bell pepper, diced |
1 (6 1/2 ounce) can sliced mushrooms, drained |
1 tablespoon oil |
1 (14 ounce) can french style green beans |
2 cups cooked chicken, chopped |
1 cup mayonnaise |
2 cups grated cheddar cheese |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup sour cream |
1 teaspoon garlic powder |
1 tablespoon black pepper |
1 (15 ounce) box rolled pie crusts, ready to bake |
1 egg, beaten |
Directions:
1. Preheat oven to 350°F.
2. Prepare the rice according to package instructions and set aside.
3. Sauté onions, peppers, and mushrooms in oil and set aside.
4. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well.
5. Pour into greased 9-inch glass pie plate.
6. Top with remaining 1 cup cheese and set aside.
7. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.
8. Place in 350°F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.
9. This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.
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