chicken cobbler casserole
(1 RATING)
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!
No Image
prep time
10 Min
cook time
40 Min
method
---
yield
4 serving(s)
Ingredients
- 6 tablespoons margarine, melted
- 4 cups cubed sourdough bread
- 1/3 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 - medium sized sweet onions, sliced
- 1 - (8 oz) package, fresh sliced mushrooms
- 1 cup white wine
- 1 - (10 3/4 oz) can cream of mushroom soup
- 1/2 cup drained and chopped jarred roasted red bell peppers
- 2 1/2 cups shredded or cubed cooked chicken
How To Make chicken cobbler casserole
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes