Chicken Cobbler Casserole
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!
6 Tbspmargarine, melted
4 ccubed sourdough bread
1/3 cgrated parmesan cheese
2 Tbspchopped fresh parsley
2medium sized sweet onions, sliced
1(8 oz) package, fresh sliced mushrooms
1 cwhite wine
1(10 3/4 oz) can cream of mushroom soup
1/2 cdrained and chopped jarred roasted red bell peppers
2 1/2 cshredded or cubed cooked chicken
How to Make Chicken Cobbler Casserole
- 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