Recipes

Recipe Wednesday – 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 11×7 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!

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1 Comment

  1. Reply
    The Ball Family
    October 12, 2008 at 6:21 pm

    OOOhhh…I forgot about this recipe! I used to make this and LOVE it. Thanks for the reminder!!

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