From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Chicken Cobbler Casserole
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Instructions
1
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Toss 4 Tbs melted butter with the bread, parmesan cheese and parsley; set aside.
2
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Saute onions in remaining butter in a large skilled over medium-high heat for 15 minutes or until golden brown. Add mushrooms and saute for 5 minutes.
3
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Stir in wine, soup, roasted red peppers and chicken. Cook for 5 minutes, stirring constantly. Spoon mixture into a lightly greased 9×9 baking dish; top evenly with bread mixture.
4
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Bake at 400 degrees for 15 minutes or until golden brown.
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Tips & Tricks (5)
- Pre-toast Your Sourdough Topping 🍞Brush sourdough roll pieces with melted butter and toast them in a 350°F oven for 5 minutes before adding to the casserole; this prevents them from becoming soggy and maintains a crispy, golden texture.
- Reduce Wine to Concentrate Flavor 🍷Simmer the white wine in a separate pan for 2-3 minutes to cook off the alcohol and concentrate its savory notes before adding to your cream sauce base.
- Sauté Mushrooms Until Golden 🍄Cook mushrooms and onions separately over medium-high heat until they release their moisture and turn golden (about 6-8 minutes); this deepens their umami flavor and prevents a watery casserole.
- Temper Your Cream Mixture 🥄Slowly whisk a ladle of hot chicken broth into your cream of mushroom soup before combining with other ingredients to prevent curdling and ensure a silky, smooth sauce.
- Add Parmesan at the End 🧀Sprinkle parmesan cheese over the assembled casserole just before baking and add extra on top of the sourdough pieces for a crispy, golden crust with concentrated cheesy flavor.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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