Sunday, December 12, 2010

Sourdough Chicken Casserole

"You had me at hello!" First of all, I'm always a sucker for a recipe that has white wine in it. I just love the flavor and richness it adds to food. So when I saw this recipe in Gooseberry Patch's Homestyle in a Hurry, copyright 2010, I knew I had to put it in the top of my "to do" list. I was right - this dish has unbelievable flavor and should move to the top of your list, too. Although it may seem like a long list of ingredients, the dish comes together fairly quickly if you prep and chop everything before you start cooking. I always suggest that you read through a recipe carefully before you get started and figure out a gameplan to make the cooking process go more smoothly.

Sourdough Chicken Casserole

4 c. sourdough bread, cubed
1/4 c. plus 2 Tbsp. butter, melted and divided
1/3 c. grated Parmesan cheese
2 Tbsp. fresh parsley, chopped
2 sweet onions, sliced
8-oz. pkg. sliced mushrooms
1 c. white wine or buttermilk
10-3/4 oz. can cream of mushroom soup
1/2 c. roasted red peppers, chopped
2-1/2 c. cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper

In a large bowl, toss together bread cubes, 1/4 cup butter, cheese and parsley; set aside. In a large skillet over medium-high heat, saute onions in remaining butter for 15 minutes, or until dark golden. Add mushrooms and saute for 5 minutes. Add remaining ingredients. Stirring constantly, cook an additional 5 minutes, or until hot and bubbly. Pour into a lightly greased 9"x9" baking pan; top with bread cube mixture. Bake, uncovered, at 400 degrees for 15 minutes, or until golden. Makes 4 servings.

Cut bread into bite-sized pieces.

Put in a large bowl.

Add the melted butter, Parmesan cheese, and parsley. As you can see, I didn't have fresh parsley and had to use dry.

Toss it all together and set aside while you prepare the filling.

Slice two onions.

Saute until golden brown, about 15 minutes

Add 8 oz. of sliced mushrooms.

Cook for five minutes.

I chose to use white wine because I love the flavor of wine in food, but you can use buttermilk instead.

Add the cream of mushroom soup and stir until well blended.

Add the chopped red peppers.

And, the chopped cooked chicken. P.S. I cheated and bought a rotisserie chicken for this.

Add in the peppers and chicken along with the salt and pepper. Cook for five minutes.

Pour into a greased casserole dish.

Sprinkle the prepared bread cubes over the filling.

Bake at 400 degrees for 15 minutes until the bread cubes are golden brown and the filling is bubbly.

This dish is wonderful and I think it's perfect if you want to make a dish to impress people with your culinary expertise. My husband gave it a ten out of ten and told me that I wasn't allowed to make any changes to the recipe. Now, that's impressive! Enjoy!!

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