Famous Chicken Cobbler Casserole
Chicken Cobbler Casserole
This dish combines the robust flavors and cheesy bread topping of French onion soup with chicken pot pie. Serve with a green salad tossed with fresh citrus, sliced avocados, toasted pecans, and bottled raspberry vinaigrette.
6 Tbsp. melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
2 medium-sized sweet onions, sliced
1 (8-oz.) package sliced fresh mushrooms
1 cup white wine or buttermilk
1 (10 3/4oz.) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted bell peppers
2 1/2 cups shredded cooked chicken
1. Toss 4 Tbsp. melted butter with next 3 ingredients; set aside.
2. Sauté 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.
3. 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.
4. Bake at 400° for 15 minutes or until casserole is golden brown.
Makes 4 servings.
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