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.