Chicken Cobbler Casserole
This Chicken Cobbler Casserole has been a long time favorite of Uncle Bee’s but my sister tried it a few weeks back, and said it was one of the top 3 best things she has ever made. That is pretty high praise because she is an awesome cook!
It really has an amazing flavor that is just indescribable. The chicken/buttermilk/roasted red pepper mixture is unlike any other casserole I have ever eaten. And the homemade buttery/Parmesan/bread topping just puts it over the top.
- 6 Tbsp butter, divided
- 4 cups cubed rolls (sourdough or white bread)
- 1/3 cup grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 2 onions, thinly sliced
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup buttermilk
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/2 cup drained and chopped jarred roasted red peppers
- 2 1/2 cups shredded cooked chicken
Melt 4 Tbsp of the butter and toss in a large bowl with cubed bread, Parmesan cheese and parsley. Set aside.
Saute onions and mushrooms in remaining 2 Tbsp butter in a larger skillet over medium-high heat, until golden brown.
Reduce heat to medium. Stir buttermilk, mushroom soup, roasted red peppers and chicken. Stir constantly for 5 minutes or until bubbly. Spoon mixture into a greased 9 inch square baking dish or a 2 quart casserole dish. Top evenly with the bread mixture.
Bake at 400 degrees for 20-25 minutes or until golden brown. Let stand for 10 minutes before serving. Enjoy!