Chicken Cobbler Casserole

• 6 Tbsp. melted butter, divided
• 4 c cubed sourdough bread
• 1/3 c grated Parmesan cheese
• 2 T bsp chopped fresh parsley
• 2 med sweet onions, sliced
• 1 8 oz. pkg sliced fresh mushrooms
• 1 c white wine or buttermilk
• 1 can cream of mushroom soup
• 1/2 c drained and chopped jarred roasted red bell peppers
• 2 1/2 c shredded cooked chicken

1. Toss 4 Tbsp melted butter with next 3 ingred; set aside
2. 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 min.
3. Stir in wine and next 3 ingred; cook; stirring constantly 5 min or until bubbly. Spoon mixture into a lightly greased 9" sq. or 11 x 7" baking dish; top evenly with bread mixture.
4. Bake 400 for 15 min or until casserole is golden b rown.

butter, bread, parmesan cheese, t, sweet onions, mushrooms, white wine, cream of mushroom soup, red bell peppers, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-cobbler-casserole-1233472 (may not work)