Chicken Cobbler Casserole

Ingredients

Meat
- 2 1/2 cups Chicken, cooked

Produce
- 1 (8-ounce package Mushrooms, fresh
- 2 Onions
- 2 tbsp Parsley, fresh

Canned Goods
- 1 (10 3/4-ounce can Cream of mushroom soup

Baking & Spices
- 1/2 cup Red peppers, jarred roasted

Bread & Baked Goods
- 4 cups Rolls

Dairy
- 6 tbsp Butter
- 1 cup Buttermilk
- 1/3 cup Parmesan cheese, grated

Found on auntbeesrecipes.com

Description

Brandi Burgess, A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham, Alabama native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

6 Tbsp butter, divided
4 cups cubed rolls (sourdough or white bread)
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
2 onions, thinly sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup buttermilk
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red peppers
2 1/2 cups shredded cooked chicken

Directions

Melt 4 Tbsp of the butter and toss in a large bowl with cubed bread, Parmesan cheese and parsley. Set aside.
Saute onions and mushrooms in remaining 2 Tbsp butter in a larger skillet over medium-high heat, until golden brown.
Reduce heat to medium. Stir buttermilk, mushroom soup, roasted red peppers and chicken. Stir constantly for 5 minutes or until bubbly. Spoon mixture into a greased 9 inch square baking dish or a 2 quart casserole dish. Top evenly with the bread mixture.
Bake at 400 degrees for 20-25 minutes or until golden brown. Let stand for 10 minutes before serving. Enjoy!