This turned out better than I imagined!!! I found the recipe in my recipe box. I typically buy cookbooks and cut recipes out of Southern Living and never actually use them but I found this Sunday when going through the box and thought it would be great for cold weather! It turned out REALLY good!!! Brett had three bowls! Next time I'll try black olives and sun dried tomatoes in this. I also tweaked the original recipe for our personal taste. I used wine instead of the other choice of buttermilk. I am sure buttermilk will make it more creamy. Wal-Mart did not have sourdough bread yesterday so I bought Asiago Cheese bread. I also sprinkled some grated cheese on top of the casserole after it baked for 10 minutes.
6 TBSP melted butter
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 TBSP chopped parsley
2 medium sweet onions, sliced
1 8oz package of sliced fresh mushrooms
1 cup white wine or buttermilk
1 can (10oz) cream of mushroom soup
1/2 cup mozzarella cheese
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups (3 breasts) chicken - cooked and shredded
Toss 4 TBSP melted butter with bread, parsley, and cheese.
Saute' onions with remaining butter over medium to high heat until golden brown. Add mushrooms and saute' for 5 minutes.
Stir in wine and add soup, cheese, and red peppers. Cook until bubbly. Add chicken and transfer to a square baking dish. Top evenly with bread mixture.
Bake at 400 degrees for 20 minutes or until casserole is golden brown.
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