Chicken Cobbler Casserole!

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons butter
  • 4
    cups sourdough bread, cubed
  • 13
    cup grated parmesan cheese
  • 2
    tablespoons parsley, chopped
  • 2
    medium vidalia onions, chopped
  • 8
    ounces sliced button mushrooms
  • 1
  • 10 12
    ounces condensed cream of mushroom soup
  • 12
    cup roasted red pepper, chopped
  • 2 12
    cups cooked chicken, diced
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DIRECTIONS

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