Chicken Cobbler Casserole by Bryan Miller

This is one of my all-time favorite casseroles from Southern Living.
I usually bake the chicken and then shred it. It tastes better than
boiled chicken. It also doubles or triples very easily. All you need
is something green and you have a great meal!

CHICKEN COBBLER CASSEROLE


Prep Time: 10 minutes
Cook Time: 25 minutes
Bake: 15 minutes
Yield: Makes 4 servings


Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Preparation
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.


Sauté onions in remaining 2 tablespoons butter in a large skillet over
medium-high heat 15 minutes or until golden brown. Add mushrooms, and
sauté 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 baking dish; top evenly with bread mixture.


Bake at 400° for 15 minutes or until golden brown.