Chicken Sourdough Cobbler |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This recipe has tremendous flavor and the sourdough bread on the top makes this dish a home run. Like most casseroles, it is simple to make and is easy to clean up. I have pretty much changed the entire recipe from its original form because the original recipe was very bland and not memorable at all. I hope that you enjoy this cobbler as much as we do! Ingredients:
olive oil flavored cooking spray |
1 teaspoon garlic powder |
4 cups sourdough bread cubes |
1/3 cup parmesan cheese, grated |
2 tablespoons fresh parsley, chopped |
olive oil flavored cooking spray |
2 medium sweet onions, sliced |
1 medium potato (cooked, cubed i use a cold leftover baked potato) |
1 (8 ounce) package mushrooms, sliced fresh |
1 cup fat-free chicken broth (can substitute 1 cup white wine) |
1 (10 3/4 ounce) 98% fat-free cream of mushroom soup |
1/2 teaspoon black pepper, freshly cracked |
1/2 teaspoon rubbed sage |
1/2 teaspoon kosher salt |
2 chicken breasts (cooked, cubed) |
Directions:
1. Toss olive oil cooking spray with garlic powder, sourdough, Parmesan and parsley; set aside.
2. Sauté onions in olive oil cooking spray in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and potatoes. Sauté 5 minutes.
3. Stir in wine and the rest of the 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.
4. Bake at 400° for 15 minutes or until golden brown. Watch closely that your bread topping does not burn! Allow to sit for 10-15 minutes before serving.
|
|