Chicken Cobbler Casserole

What's better than bread on the side of a meal? Bread IN the meal! This recipe for chicken cobbler casserole jumped right at me off Colleen's blog and I knew I had to make it. I'm glad I did! This dinner was delicious! First off the sauce is fantastic - I'd like to make the filling of this casserole and try it over pasta. Plus the buttery and crunchy bread on top is the perfect accompaniment. I used more bread than called for and baked the meal in a larger dish than recommended. Next time I'll use a smaller baking dish and a little less bread - there was an uneven bread to filling ratio. Not that anyone complained. Three of us polished off the entire casserole in one sitting. It's a winner!

Chicken Cobbler Casserole

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 (I diced up three chicken breasts and cooked them up on the stove)

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.