ROASTED CHICKEN COBBLER

Roasted Chicken Cobbler image

Provided by Diane Atherton

Categories Roasts

Time 50m

Number Of Ingredients 17

BREAD TOPPING
4 Tbsp butter, melted
4 c cubed ciabatta rolls
1/3 c shredded parmigiano reggiano cheese
2 Tbsp fresh parsley, chopped
just a pinch of salt and pepper
CHICKEN COBBLER FILLING
2 Tbsp butter, melted
1 large onion, chopped
1 stalk(s) celery, diced
1 (8-oz) container fresh mushrooms, sliced
1 c dry white wine (or substitute equal amount of buttermilk for wine)
1 (10.5-oz) can cream of celery soup
1/2 c fire roasted red sweet peppers, chopped
2 1/2 c roasted chicken, shredded (or any cooked chicken of you liking)
1/2 tsp herbes de provence, optional
salt and pepper, to taste

Steps:

1. Preheat oven to 400 degrees. Lightly grease and 9x9-inch baking dish.
2. BREAD TOPPING: Toss all ingredients together; set aside.
3. Melt 2 tablespoons butter in a large skillet; saute onions and celery over medium/high heat until onions begin to brown. Add mushrooms and saute 5 minutes.
4. Stir in wine, cream of celery soup, peppers, chicken; stir constantly for 5 minutes or until mixture is bubbly. Stir in Herbes de Provence and salt and pepper to taste. Pour into prepared baking dish and top with bread cubes; bake 15 minutes or until golden brown.