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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Cobbler Casserole Recipe

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This recipe for Chicken Cobbler Casserole is from The Cook Medical Center 2014 Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. melted butter, divided
4 c. cubed sourdough rolls or bread
1/3 c. grated parmesan cheese
2 T. chopped fresh parsley
2 medium size sweet onions, sliced
1 8 oz. pkg fresh sliced white mushrooms
1 c. white wine or buttermilk
1 can cream of mushroom soup
1 jar roasted red peppers, drained and chopped
2 1/2 c. cooked chicken, shredded
Directions:
Directions:
Preheat oven to 375ºF. Sauté onions in remaining 2 tablespoons butter. Butter in a large skillet over medium-high heat for 15 minutes or until golden brown. Add mushrooms and sauté for 5 minutes.
Stir in wine (or buttermilk) and mushroom soup, red peppers, and chicken; cook, stirring constantly for 5 minutes or until bubbly. Spoon mixture into a lightly greased 11x17 inch baking dish. Top evenly with bread mixture. Bake for 15 minutes or until casserole is golden brown.
Personal Notes:
Personal Notes:
This recipe originally came from an ad for a Southern Living cookbook. I made it the first time for my roommates at VSU and it was a hit. Don’t let the name throw you off – it is a wonderful and easy casserole. I’ve made it with both buttermilk and wine and it turned out fine both ways. I also have used rotisserie chicken and canned chicken, which makes it much easier to assemble.

 

 

 

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