Chicken Cobbler Casserole!

This is the winning combination of several recipes. It was a big hit at a recent Get-Together. The recipe is easy to double or even tripple.It can also be frozen prior to baking.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 6  tablespoons butter
• 4  cups  sourdough bread, cubed
• 1⁄3 cup  grated parmesan cheese
• 2  tablespoons parsley, chopped
• 2  medium  vidalia onions, chopped
• 8  ounces  sliced button mushrooms
• 1  cup white wine or 1  cup chicken broth
• 10 1⁄2 ounces  condensed cream of mushroom soup
• 1⁄2 cup  roasted red pepper, chopped
• 2 1⁄2 cups  cooked chicken, diced

Directions

1. Melt 4 T of the butter and toss with bread cubes, parsley (Italien Flat Leaf) and cheese.
2. In a large skillet saute onions in remaining 2 T butter until golden. 10-15 minutes.Add mushrooms and saute a few more minutes.
3. Add Wine or Chicken broth.(if using broth add 1 teaspoons fresh lemon juice). Add Mushroom soup. (I use Healthy Choice).
4. Stir well and let come to a boil.Turn off heat and stir in chicken and bread cubes and roasted red peppers. (from a jar).
5. Spoon into 9x9 casserole and bake @ 400F 15-20 minutes.
6. Opt. the following vegetables can be added.:
7. Frozen peas, thawed.
8. Frozen Broccoli Floretts, thawed.
9. Frozen, chopped spinach, thawed and squeezed dry.
10. Asparagus, blanched an cut into serving size pieces.
11. About 1 c of one of the above.