This casserole was so good I never got the opportunity to photo the inside of it. It was literally gobbled up upon serving. VERY easy to make, and my adaptations from the original made it dairy-free and lower fat and carbs. The original called for 6 tablespoons of butter; I used 1 tablespoon of olive oil. And instead of cream of mushroom soup, I used a low-fat creamy vegetable bisque (dairy-free, of course) from Trader Joe’s. Imagine also makes fine substitutes. And yes, those are sourdough roll cubes you see baked on the top. This recipe comes together quickly, and is just what you need to eat when there’s an ice storm going on outside, like we’re having tonight. Enjoy!
Chicken cobbler casserole (adapted from Southern Living magazine, 2006)
2 cups cubed sourdough rolls
1/3 cup grated soy parmesan
2 tablespoons chopped fresh parsley
1 tablespoon extra virgin olive oil
2 medium onion, sliced
8 ounces sliced fresh mushrooms
1 cup white wine
10 ounces nondairy creamy vegetable soup
1/2 cup drained and chopped jarred roasted red bell peppers (note – I didn’t realize that I was all out of these when I made this. Instead, I used 1/2 cup sliced sun-dried tomatoes)
2 1/2 cups diced cooked chicken
nonstick cooking spray, preferably olive-oil flavored
Toss the cubed rolls, parmesan, and parsley together.
Saute onion in olive oil in a large skillet over medium-high heat until golden brown, about 10-15 minutes. Add the mushrooms, and saute for 5 minutes.
Stir in the wine, soup, peppers, and cooked chicken. Stir constantly until bubbly. Spoon mixture into a lightly greased casserole dish, and top evenly with the bread mixture. Spray lightly with cooking spray.
Bake at 400 degrees F for 15 minutes or until golden brown.