chicken cobbler casserole
(1 rating)
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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!
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
40 Min
Ingredients For chicken cobbler casserole
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6 Tbspmargarine, melted
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4 ccubed sourdough bread
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1/3 cgrated parmesan cheese
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2 Tbspchopped fresh parsley
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2medium sized sweet onions, sliced
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1(8 oz) package, fresh sliced mushrooms
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1 cwhite wine
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1(10 3/4 oz) can cream of mushroom soup
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1/2 cdrained and chopped jarred roasted red bell peppers
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2 1/2 cshredded or cubed cooked chicken
How To Make chicken cobbler casserole
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1Toss 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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