My wife subscribes to Southern Living Magazine. We love the recipes. As soon as my wife puts it down, my first question is, "any good recipes?" There was a winner in this month's edition. The next time we make it, we are going to add more butter to the bread and add garlic when we saute the veggies.

Chicken Cobbler Casserole

Prep: 10 min., Cook: 25 min., Bake: 15 min.

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 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 at 400° for 15 minutes or until golden brown.

Yield: Makes 4 servings
Southern Living, JANUARY 2006

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This recipe originally came from Southern Living, but after making it a few times I have, in my opinion, adjusted and perfected it! If you are looking for a delicious casserole to give to a new mother or to bring to a get-together, this is it! You won’t have any leftovers with this dish. �?/P>

4 cups cubed sourdough bread
1/3 cup parmesan cheese
2 tablespoons chopped fresh parsley
2 sweet onions, sliced
6 tablespoons melted butter, divided
1 (8-ounce) package of mushrooms
1 cup buttermilk*
1 (10 ¾-ounce) can cream of mushroom soup
1/2 cup drained and chopped roasted red peppers (jarred)
2 1/2 cups cooked chicken**

*I buy the powdered buttermilk in the baking aisle so I always have it on hand.
**You can use a cooked rotisserie chicken to save time

Toss the cubed bread with 4 tablespoons of butter along with the parm cheese and the parsley; set aside. Saute the onions in 2 tablespoons butter for 15 min and then add mushrooms and cook 5 more minutes. Stir in buttermilk, the soup, peppers and chicken. Cook 5 minutes or until it bubbles. Spoon mixture into a greased 9-inch baking dish and top with bread cubes. Bake at 400 for 15 minutes.