CHICKEN COBBLER CASSEROLE

Chicken Cobbler Casserole image

This is a great recipe for cold fall nights without leaving you feeling heavy. 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...

Provided by Leslie Holt

Time 50m

Number Of Ingredients 10

Ingredients

6 Tbsp margarine, melted
4 c cubed sourdough bread
1/3 c grated parmesan cheese
2 Tbsp chopped fresh parsley
2 medium sized sweet onions, sliced
1 (8 oz) package, fresh sliced mushrooms
1 c white wine
1 (10 3/4 oz) can cream of mushroom soup
1/2 c drained and chopped jarred roasted red bell peppers
2 1/2 c shredded or cubed cooked chicken

Steps:

1. 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

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