CHICKEN COBBLER CASSEROLE

 

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Ingredients

  • 6 TBSP MELTED BUTTER, DIVIDED 4 CUPS CUBED SOURDOUGH ROLLS
  • 1/3 CUP GRATED PARMESAN CHEESE
  • 2 TBSP CHOPPED FRESH PARSLEY
  • 1 (8OZ) PKG SLICED FRESH MUSHROOMS 1 C WHITE WINE OR VINEGAR
  • 1 CREAM OF MUSHROOM 1/2 C DRAINED& CHOPPED ROASTED RED
  • BELL PEPPERS
  • 2-1/2 C SHREDDED COOKED CHICKEN

Directions

  • TOSS 4 TBSP MELTED BUTTER WITH NEXT 3 INGREDIENTS; SET ASIDE
  • SAUTE' ONIONS IN REMAINING 2 TBSP BUTTER IN A LARGE SKILLET OVER MED-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 IN. SQUARE OR 11 X 7 IN BAKING DISH; TOP EVENLY WITH BREAD MIXTURE.
  • BAKE 400 DEGREES FOR 15 MINUTES OR UNTIL CASSEROLE IS GOLDEN BROWN. Very good with leftover turkey.

Notes

Categories: Main Dish 

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