Chicken Cobbler Casserole Recipe

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Chicken Cobbler Casserole

Leslie Holt


This is a great recipe for cold fall nights without leaving you feeling heavy.
I have used many substitutions (canned mushrooms for fresh, chicken broth (regular and flavored) for wine, pimentos for roasted red bell peppers), each time it's a hit!
Great for sharing with neighbors or to bring someone a "pick me up" meal.
A guaranteed "no leftover" dinner!

pinch tips: Flour, Eggs & Breading Techniques






10 Min


40 Min


6 Tbsp
margarine, melted
4 c
cubed sourdough bread
1/3 c
grated parmesan cheese
2 Tbsp
chopped fresh parsley
medium sized sweet onions, sliced
(8 oz) package, fresh sliced mushrooms
1 c
white wine
(10 3/4 oz) can cream of mushroom soup
1/2 c
drained and chopped jarred roasted red bell peppers
2 1/2 c
shredded or cubed cooked chicken

Directions Step-By-Step

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

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. 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

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy