Chicken Cobbler has become one of our favorite dishes. It was in the January 2006 issue of Southern Living magazine or on page 41 of the 2006 annual recipe cookbook.
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine or 1 cup of Chicken Broth
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred 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 or broth 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.
This is sooo good and even better the next day.