Aug 14, 2014

Chicken Cobbler

On Kim's night to cook at the beach, she made a delectable meal of Chicken Cobbler, pinto beans, salad and cheesecake. The cheesecake was extra-special, and I'll post the recipe for it next week. But today I'm sharing the Chicken Cobbler recipe with you, which originated in Southern Living magazine.

Kim pulled the recipe from, and because I totally fell down on the job at the beach and forgot to take a picture of my plate that night, I borrowed their picture of it (below). Kim's version looked EVEN BETTER.

Chicken Cobbler

  • 6 tablespoons melted butter, divided 
  • 4 cups cubed sourdough rolls
  • 1/3 cup grated Parmesan cheese 
  • 2 tablespoons chopped fresh parsley
  • 2 medium-size sweet onions, sliced
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 cup white wine 
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/2 cup drained and chopped jarred roasted red bell peppers
  • 2 1/2 cups shredded cooked chicken 

  1. Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
  2. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
  3. Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
  4. Bake at 400° for 15 minutes or until golden brown.
Note: this recipe only makes a nine-inch-square casserole, so Kim doubles all the ingredients for a 9x13 dish.

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