Tuesday, August 18, 2009

New Recipe!


Chicken Cobbler Casserole


Makes 4 servings


  • 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  chicken broth
  • 1  (10 3/4-ounce) can cream of mushroom soup
  • 2 1/2  cups  shredded cooked chicken

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

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.

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.

Bake at 400° for 15 minutes or until golden brown


I thought this looked particularly good. I will let you know how it turns out . It would be great severed with fresh corn and and a salad with tomatoes from the garden!

The last of the tomatoes will be picked tomorrow! Maybe I’ll can some more salsa,not sure right now.  I have to get out and pick corn tomorrow as well. I’ll be taking some to Julia’s when we go on Thursday to see Zack before he starts Pre-k. 

  Love to all,


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