Chicken Cobbler Casserole

Before I start updating all my latest posts I thought I would share a recipe I found. I am starting to get ready for Baby Jack and I wanted to make recipes that I could freeze ahead. This is one I found from Southern Living.

P.S.- To make this recipe creamier - use 1/2 c of white wine and 1/2 c of buttermilk instead of a full cup of white wine.

Enjoy!!

Chicken Cobbler Casserole

Yield
Makes 4 servings

Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Preparation

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.