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Chicken Cobbler Casserole
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Source: http://itsakeeper.wordpress.com/2010/09/26/chicken-cobbler-casserole/
| 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.
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