Erin:
I made this casserole dish for Sam a few weeks ago and it was amazing! We were able to eat off of it for a few days and he really enjoyed it.
What you'll need:
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls (I bought a loaf of sourdough bread from HEB and cut it into squares)
1/3 cup of grated Parmesan cheese
2 tablespoons of chopped fresh parsley
1 sweet onion, sliced
1 (8oz) can of sliced mushrooms (Honestly, I used a 6oz can and it was too much, so next time I'll only use half)
1 cup of white wine
1 (10 3/4oz) can cream of mushroom soup
1/2 cup of drained and chopped jarred roasted red bell peppers (I found a jar of roasted red peppers in the salsa aisle, next to the rotel, and chopped them myself. It was really easy)
3 1/2 cups of shredded cooked chicken (I bought an already made chicken from HEB because it was cheaper and a lot faster and because the chicken was so moist, it made the dish delicious)!
What to do:
In a large mixing bowl, toss 4 tablespoons of melted butter with the breadcrumbs, cheese and parsley and set aside
Saute onions in remaining 2 tablespoons of butter in a large skillet over medium heat for 15 minutes
Add mushrooms and saute 5 more minutes
Stir in the wine, cream of mushroom soup, red bell peppers and chicken and cook while stiring constantly, around 5 minutes
Spoon the mixture into a greased dish and top evenly with the bread mixture
Bake at 400 degrees for 15 minutes
Enjoy!
No comments:
Post a Comment