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“This is the winning combination of several recipes. It was a big hit at a recent Get-Together. The recipe is easy to double or even tripple.It can also be frozen prior to baking.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons butter
  • 4 cups sourdough bread, cubed
  • 13 cup grated parmesan cheese
  • 2 tablespoons parsley, chopped
  • 2 medium vidalia onions, chopped
  • 8 ounces sliced button mushrooms
  • 1 cup white wine or 1 cup chicken broth
  • 10 12 ounces condensed cream of mushroom soup
  • 12 cup roasted red pepper, chopped
  • 2 12 cups cooked chicken, diced

Directions

  1. Melt 4 T of the butter and toss with bread cubes, parsley (Italien Flat Leaf) and cheese.
  2. In a large skillet saute onions in remaining 2 T butter until golden. 10-15 minutes.Add mushrooms and saute a few more minutes.
  3. Add Wine or Chicken broth.(if using broth add 1 teaspoons fresh lemon juice). Add Mushroom soup. (I use Healthy Choice).
  4. Stir well and let come to a boil.Turn off heat and stir in chicken and bread cubes and roasted red peppers. (from a jar).
  5. Spoon into 9x9 casserole and bake @ 400F 15-20 minutes.
  6. Opt. the following vegetables can be added.:
  7. Frozen peas, thawed.
  8. Frozen Broccoli Floretts, thawed.
  9. Frozen, chopped spinach, thawed and squeezed dry.
  10. Asparagus, blanched an cut into serving size pieces.
  11. About 1 c of one of the above.

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