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Chicken Cobbler Casserole

Chicken Cobbler Casserole

Published: September 26, 2010 Last Updated: March 28, 2019

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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The other day, I was looking through “the pile” for casserole recipes and I came across this little gem!  I think it originally came a Southern Living magazine.

You know, I was born and raised in northeastern Pennsylvania, but I’ve always thought that (deep down) that I was born on the wrong side of the Mason Dixon Line!  I love all things southern — the food, the hospitality.  I love it all.  And, I live vicariously through my Southern Living magazines!

OK, back the casserole…I pulled this recipe out with a few others (like Chicken Cannelloni with Roasted Red Pepper Sauce — which, if you haven’t already tried it, you MUST!) to try on a brisk fall day. 

The Recipe

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

Toss 4 Tbs melted butter with the bread, parmesan cheese and parsley; set aside.

Saute onions in remaining butter in a large skilled over medium-high heat for 15 minutes or until golden brown.  Add mushrooms and saute for 5 minutes.

Stir in wine, soup, roasted red peppers and chicken.  Cook for 5 minutes, stirring constantly.  Spoon mixture into a lightly greased 9×9 baking dish; top evenly with bread mixture.

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

Is it a Keeper?

This casserole was soooo good!  I loved how all of the flavors worked so well together — the roasted red peppers, the wine, the mushrooms.  And the bread was a nice, crispy, golden brown.  So buttery and good!

It made a wonderful sauce that’s a shame to waste so I would  serve it over egg noodles or with roasted potatoes.   Or something else?  What do you think?
 

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« Chicken Cannelloni with Roasted Red Pepper Sauce
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