Ingredients
6 Tbsp. melted butter, divided
4 c cubed sourdough bread
1/3 c grated Parmesan cheese
2 T bsp chopped fresh parsley
2 med sweet onions, sliced
1 8 oz. pkg sliced fresh mushrooms
1 c white wine or buttermilk
1 can cream of mushroom soup
1/2 c drained and chopped jarred roasted red bell peppers
2 1/2 c shredded cooked chicken
Preparation
Toss 4 Tbsp melted butter with next 3 ingred; set aside
Saute onions in remaining 2 tbsp butter in a large skillet over med-high heat 15 min or until golden brown. Add mushrooms, and saute 5 min.
Stir in wine and next 3 ingred; cook; stirring constantly 5 min or until bubbly. Spoon mixture into a lightly greased 9" sq. or 11 x 7" baking dish; top evenly with bread mixture.
Bake 400 for 15 min or until casserole is golden b rown.
