Chicken Sourdough Cobbler

• TOPPING
• olive oil flavored cooking spray
• 1 teaspoon garlic powder
• 4 cups sourdough bread cubes
• 1/3 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• FILLING
• olive oil flavored cooking spray
• 2 medium sweet onions, sliced
• 1 medium potato (cooked, cubed I use a cold leftover baked potato)
• 1 (8 ounce) package mushrooms, sliced fresh
• 1 cup fat-free chicken broth (can substitute 1 cup white wine)
• 1 (10 3/4 ounce) 98% fat-free cream of mushroom soup
• 1/2 teaspoon black pepper, freshly cracked
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon kosher salt
• 2 chicken breasts (cooked, cubed)

1. Toss olive oil cooking spray with garlic powder, sourdough, Parmesan and parsley; set aside.
2. Saute onions in olive oil cooking spray in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and potatoes. Saute 5 minutes.
3. Stir in wine and the rest of the 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.
4. Bake at 400u0b0 for 15 minutes or until golden brown. Watch closely that your bread topping does not burn! Allow to sit for 10-15 minutes before serving.

topping, olive oil, garlic, bread cubes, parmesan cheese, fresh parsley, filling, olive oil, sweet onions, potato, mushrooms, chicken broth, cream of mushroom soup, black pepper, sage, kosher salt, chicken breasts

Taken from www.food.com/recipe/chicken-sourdough-cobbler-334363 (may not work)