Chicken Cobbler Casserole! |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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.
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