Ingredients for 4 servings
½ cup drained and chopped jarred roasted red bell peppers
1/3 cup grated Parmesan cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 cup white wine
1 (8-ounce) package sliced fresh mushrooms
2 medium-size sweet onions, sliced
2 tablespoons chopped fresh parsley
2 ½ cups shredded cooked chicken
4 cups cubed sourdough rolls
6 tablespoons melted butter, divided
Directions
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.
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