Chicken Cobbler Casserole

18 Jan

We’re big on leftovers, and while this is ok reheated, it is best right out of
the oven while the croutons are hot and buttery crispy.

Ingredients

  • 6  tablespoons melted butter, divided
  • 4  cups  cubed sourdough rolls
  • 1/3  cup  grated Parmesan cheese
  • 2  tablespoons  chopped fresh parsley
  • 2  medium-size sweet onions, sliced
  • 1  (8-ounce) package sliced fresh mushrooms
  • 1  cup  white wine
  • 1  (10 3/4-ounce) can cream of mushroom soup
  • 1/2  cup  drained and chopped jarred roasted red bell peppers
  • 2 1/2  cups  shredded cooked chicken

 

  1. Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
  2. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown.  Add mushrooms, and sauté 5 minutes.  Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly.
  3. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.  Bake at 400° for 15 minutes or until golden brown.
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