Chicken & Broccoli Cobbler

This one is a classic re-make of leftovers. I actually made it this time with turkey instead of chicken, because that's what I had. Due to a recent great sale, my freezer is overflowing. To make room, I decided I needed to cook off a turkey that had been in there for awhile. So on Sunday, we had a big turkey dinner. On Tuesday, we used the stock I made from the carcass and had turkey and dumplings.

For Wednesday, I noticed a jar of alfredo sauce in the fridge, about 3/4 full. I also had half a loaf of sourdough in a bag on the counter. It was the perfect setup to make Turkey & Broccoli Cobbler, since I had frozen broccoli (and that would free up even more freezer space!).

Here's how you make it:

Chop up your chicken (or turkey, in this case). You will want 2-3 cups. Mix the chicken with 1-2 cups of alfredo sauce. Now stir in a package of chopped broccoli or broccoli florets that have thawed. Place this mixture in a greased casserole dish:


Now, cube your sourdough (or whatever type of) bread until you have around 3 cups of cubes. Place them in a bowl and drizzle them with 1/4 c. of melted butter. Sprinkle in about 1/3 c. parmesan cheese and toss until the crumbs are coated. Pour them over the top of the casserole:


Now, pop it into the oven, uncovered, and bake at 400° for about 30 minutes, until the bread is toasted and the casserole filling is bubbly around the edges. Here is the finished product:


My kids just love this, and it really does use up the leftovers. You could easily substitute another vegetable for the broccoli, or make all sorts of changes to use what you have on hand. The crunchy-soft bread on top is fabulous, and it's a very unique dinner option. Have fun with it!!!