Chicken Cobbler Casserole

I am two for two on the delicious casseroles this week! I need quick and easy meals since we were so busy, and this one didn't disappoint. From the buttery herbed croutons on top to the flavorful blend of mushrooms, onions, red peppers, and chicken combined with a hint of wine; this recipe was an all-around winner! And it was quick and easy to prepare!

Some people may scoff at the use of cream of mushroom soup, but you can buy the Healthy Request kind, and after you stir it in with the wine and other ingredients, you really can't even tell it came from a can.

I used Chardonnay for the wine and since it was open Chuck and I just HAD to finish the bottle, right? I also served this with roasted asparagus on the side.

Chicken Cobbler Casserole

adapted slightly from MyRecipes.com

Makes 4-6 servings

4 tablespoons melted butter, divided
4 slices cubed sourdough bread, about 4 cups
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried

1 tablespoon olive oil
1 medium-size sweet onion, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 (about 4 ounces) cup drained and chopped jarred roasted red bell peppers
2 1/2 cups (about 1 1/2 pounds) shredded cooked chicken

Preheat oven to 400 degrees F.

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

Sauté onions in one tablespoon olive oil in a large skillet over medium-high heat 10 minutes or until golden brown. Add mushrooms, and sauté 3-5 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 for 15 minutes or until golden brown.