Chicken Cobbler Casserole

Chicken Cobbler Casserole

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Leslie Holt

By
@2holts

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
40 Min

Ingredients

  • 6 Tbsp
    margarine, melted
  • 4 c
    cubed sourdough bread
  • 1/3 c
    grated parmesan cheese
  • 2 Tbsp
    chopped fresh parsley
  • 2
    medium sized sweet onions, sliced
  • 1
    (8 oz) package, fresh sliced mushrooms
  • 1 c
    white wine
  • 1
    (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

How to Make Chicken Cobbler Casserole

Step-by-Step

  1. 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

Printable Recipe Card

About Chicken Cobbler Casserole

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



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