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Chicken Cobbler Casserole

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Member since 2006
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Serves 4 | Prep Time 10 | Cook Time 40

Why I Love This Recipe

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. :-)

Ingredients You'll Need

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.

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