Hi, so the Brussel Sprouts were delicious right? And oh so healthy!
They are the perfect Thanksgiving side dish to compliment the delicious turkey. They will also help balance out all that yummy Chipotle and Cheddar Pumpkin Soup. Oh and we can not forget about the Pecan Pie Brownies that we have been secretly eating all day long!
So now that I gave you something green and healthy, it is time to get back to that comfort food we all crave during the holidays on those long winter nights!
This savory cobbler is the perfect easy dinner to make you feel all warm and cozy! It’s a lot like broccoli cheddar soup, but thickened up a bit and topped with flakey cheddar cheese biscuits. Then top it off with more cheddar cheese!
Hey there is a whole lot of broccoli in there, that counts for something right? Looking for some extra protein? Throw in some shredded chicken or you know what would be even better? That leftover turkey! Umm holly yum! What a great way to use up those leftovers!
Honestly though the whole family loved this casserole and is really easy to prepare. Especially after an extremely long day in the kitchen! I made ten and half pounds of buffalo chicken, two pans of buffalo chicken dip, two pans of a delicious chex mix recipe (will be sharing soon!) and 4 pans of bite size pumpkin pizzas!
Yeah, I know. That is a boat load of food! I do not even think the Holiday cheer meister and Mr. Grinch could eat all that food! Don’t worry we are not trying to go into a food comma, we will save that for Thanksgiving. Nope the food is for party. Let the holidays begin!
Serving Size: 6
- 1 can Low Sodium Cream of Chicken
- 2 cans Low Sodium Cream Of Mushroom
- 3 tablespoons Mascarpone Cheese, softened (softened cream cheese would also work)
- 4 cups broccoli florets, fresh or frozen (I used frozen)
- 1/2 cup grated sharp cheddar cheese
- 1/2 teaspoon black pepper
- Cheddar Drop Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick), cold
- 1 cup grated sharp cheddar cheese, and 1/4 cup more for topping
- 1/2 cup plus 2 tablespoons buttermilk, cold and shaken
- 1 large egg, cold
- Freshly ground pepper for topping
Preheat the oven to 400F.
In a large bowl, add the cream of chicken, cream of mushroom and Mascarpone cheese. Mix until thoroughly combined. Fold in the broccoli, cheese, black pepper, and mix. Add the mixture to a rectangular or oval casserole dish about (8×12). Set aside.
Add the dry ingredients to a medium bowl: flour, baking powder, baking soda, salt, and mix. Using a box grater, grate the cold butter atop the flour mixture. Transfer the bowl to the freezer for 5 minutes. Meanwhile, measure out the buttermilk and add the egg; beat until combined. Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Next, add the cheese and combine until it’s evenly distributed throughout the flour mixture. Add the buttermilk mixture all at once and mix until barely combined; lightly knead the dough until it forms one solid mass.
Using two tablespoons, drop 6-8 mounds of dough onto the surface of the chicken and casserole mixture. Top with a generous amount of cheddar cheese.
Top each biscuit with a few turns of freshly ground pepper.
Transfer the entire dish to the oven and bake for 40-45 minutes. You’ll know it’s ready when the biscuits are lightly golden brown and the center is bubbling. To serve, remove one of the biscuits, exposing the casserole filling. Spoon it out into a bowl and top with a biscuit. Repeat.
* The dish can be made up to 3 days ahead of time. Just cover and refrigerate until ready to use. Bake as directed when ready.
Adapted from Adrianna.