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Chicken Cobbler Casserole

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“I can't wait to try this recipe. From January 06 Southern Living. It also had a substitution if you don't like to cook with wine like me, you can use an equal amount of buttermilk instead.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons melted butter, divided
  • 4 cups cubed sourdough rolls
  • 13 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 medium sweet onions, sliced
  • 1 (8 ounce) packagesliced fresh mushrooms
  • 1 cup white wine
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 cup drained and chopped jarred roasted red pepper
  • 2 12 cups shredded cooked chicken

Directions

  1. Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
  2. 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.
  3. 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.
  4. Bake at 400° for 15 minutes or until golden brown.

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