Wednesday, November 18, 2009

This casserole is definitely a yummy comfort food. Perfect for these chilly fall days!

Chicken Cobbler Casserole
6 Tbsp. melted butter, divided
4 cups cubed sourdough bread
1/3 cup fresh grated Parmesan cheese
2 Tbsp. chopped fresh parsley
2 medium sweet onions, sliced
1 cup buttermilk
1 can (14.5oz.) cream of mushroom soup
1/2 cup drained & chopped jarred roasted red bell peppers
2½ cups cooked chicken, shredded

Toss 4 Tbsp. melted butter with next three ingredients. Set aside. Saute onions in remaining 2 Tbsp. butter in a large skillet over medium-high heat 5-10 minutes or until golden brown.

Stir in buttermilk and next three ingredients. Stirring constantly, cook for 5 minutes, or until bubbly. Spoon mixture into a lightly greased 9-inch square or 11x 7 inch baking dish. Top evenly with bread mixture.

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


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