6 Tbsp. melted butter, divided
4 c. cubed sourdough bread
1/3 c. fresh grated Parmesan cheese
2 Tbsp. chopped fresh parsley (fresh makes a difference!)
2 medium size sweet onions - sliced (I only use 1)
1 (8 oz.) package sliced fresh mushrooms
1 c. white wine
1 can cream of mushroom soup (I use 1 c. heavy cream instead - I know, shocking!)
1/2 c. chopped roasted red peppers (I use ones from a jar)
2 1/2 c. shredded, cooked chicken
Toss 4 Tbsp. melted butter with bread, parm cheese & parsley - set aside. Saute onions in remaining 2 Tbsp. butter in a large skillet over med-high heat - 15 min. or until golden brown. Add mushrooms and saute 5 minutes. Stir in wine, cream, red peppers and chicken, cook, stirring constantly, 5 min. or until bubbly. Put mixture into lightly greased 9 in. square baking dish or 11x7 in. baking dish; top evenly with bread mixture (I did not grease the pan and have not had any problems)
Bake at 400 for 15 min. or until casserole is golden brown. 4 generous servings.
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