OAMC- Chicken Cobbler Casserole

Chicken Cobbler Casserole

September 26, 2010 by It's a Keeper 

The Recipe
6 Tbsp melted butter, divided
4 cups sourdough rolls, cubed
1/3 cup Parmesan cheese, grated
2 Tbsp fresh parsley, chopped
2 medium sweet onions, sliced
1 (8 oz) package sliced mushrooms
1 cup white wine
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup roasted red peppers, chopped
2 1/2 cups chicken, cooked and shredded


Toss 4 Tbs melted butter with the bread, parmesan cheese and parsley; set aside.
Saute onions in remaining butter in a large skilled over medium-high heat for 15 minutes or until golden brown.  Add mushrooms and saute for 5 minutes.
Stir in wine, soup, roasted red peppers and chicken.  Cook for 5 minutes, stirring constantly.  Spoon mixture into a lightly greased 9×9 baking dish; top evenly with bread mixture.
Bake at 400 degrees for 15 minutes or until golden brown.