Chicken Cobbler Casserole

Contrary to what you may be thinking this recipe doesn't have any type of fruit in it and it really isn't like a Chicken Pot Pie at all! :)  It is very good and filling.  The top crust portion is what makes it spectacular!

Chicken Cobbler Casserole

Makes 4 servings

6 T melted butter, divided

4 c Cubed Sourdough rolls or bread

1/3 c Grated Parmesan Cheese

2 T chopped Fresh Parsley

2 M sweet onions, sliced

1 8z package sliced fresh mushrooms

1 c White Wine

1 10 3/4 oz can Cream of Mushroom soup

1/2 c Drained and Chopped Jarred Roasted Red Bell Peppers

2 1/2 c Shredded Cooked chicken

1. Toss 4 T melted butter with next three ingredients; set aside.

2. Saute onions in remaining 2 T butter in a large skillet over M/H heat 15 minutes or until golden brown.  Add mushrooms and saute 5 minutes.

3. Stir in wine and next three ingredients; cook, stirring constantly, 5 minutes or until bubbly.  Spoon mixture into a lightly greased 9 inch square or 11x7 inch baking dish; top evenly with bread mixture.

4. Bake at 400 for 15 minutes or until casserole is golden brown.

This has a lot of mushrooms in it so if you're not a big mushroom fan you might want to use 1/2 the called for amount of mushrooms.

Let me know how it turns out!