• Cooking Time: 40
  • Servings: 4
  • Preparation Time: 10


This is a Southern Living recipe that I made about a year ago, then lost the issue it was in. I have been searching for it but couldn't remember the exact title of the recipe, so I couldn't find it. Lo and behold, it was on the inside of the December 2006 issue as the sample recipe for the 2006 Annual Recipes! I am putting it here for safekeeping. :-)


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


  • Toss 4 Tbsp melted butter with next 3 ingredients, set aside.
  • Saute onions in remaining 2 Tbsp butter in a large skillet over medium-high heat 15 minutes or until golden brown.
  • Add mushrooms, and saute 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 or 11-x-7-inch baking dish; top evenly with bread mixture.
  • Bake at 400 degrees for 15 minutes or until casserole is golden brown.

Categories: Main Dish  Oven  Poultry 
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