I made this chicken cobbler casserole during one of our reunions. As the one assigned for brunch, I only thought of a casserole that everyone might like. Since my family fell in love with this chicken cobber casserole, I thought my relatives might love it too. I just made a few modifications like using chicken stock instead of wine, but did the other things the same way. Guess what- yes, the casserole was empty and everyone looked happy.
Check out what our friends from My Recipes have to say about this recipe:
“This was very tasty! Even my very picky daughter ate a big bowl. And it’s pretty easy and fast to make, so good for me too. I did add some roasted garlic & herbs seasoning and pepper and oregano and sour cream to the mixture and only added half a cup of wine. With rice and cucumber salad this made a wonderful dinner.”
Even the pickiest eater would really love this recipe. One of my nephews who hated anything that doesn’t involve pork, had eaten this with gusto. His mother, my cousin, looked relieved that she finally found another recipe that her son will love.
- 6 tablespoons Land O Lakes melted butter, divided
- 4 cups cubed Sara Lee sourdough rolls
- 1/3 cup Sargento grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 medium-size sweet onions, sliced
- 1 (8-ounce) package Green Giant sliced fresh mushrooms
- 1 cup white wine
- 1 (10 3/4-ounce) can Campbell’s cream of mushroom soup
- 1/2 cup drained and chopped jarred Mezzetta roasted red bell peppers
- 2 1/2 cups shredded cooked chicken
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.
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Quick Tip: For leftovers: just be sure to warm it in the oven with foil over it so that the bread doesn’t burn or get too hard.
Thanks again to My Recipes for this amazing recipe.