Chicken Cobbler Casserole!

Name: Chicken Cobbler Casserole!
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 6 tablespoons butter; 4 cups sourdough bread, cubed; 1/3 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 1/2 ounces condensed cream of mushroom soup; 1/2 cup roasted red pepper, chopped; 2 1/2 cups cooked chicken, diced

Submitted by Koechin Chef

"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."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4-6

ingredients

6 tablespoons butter
4 cups sourdough bread, cubed
¹⁄₃ 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 ¹⁄₂ ounces condensed cream of mushroom soup
¹⁄₂ cup roasted red pepper, chopped
2 ¹⁄₂ cups cooked chicken, diced

directions

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