Chicken Cobbler Casserole

I couldn't wait to make this dinner that Brooke posted a week or so ago. How freaken fabulous does it look?

I changed a couple of things, but overall kept it the same. This was such a great dinner to make on this weird, cold, snowy day.


This was REALLY good... except when my husband complained that I didn't make enough of it for a substantial amount of leftovers. Hee hee!



Ingredients

• 4 tablespoons melted butter, divided
• 4 slices cubed whole wheat bread, about 4 cups
• 1/3 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 tablespoon olive oil
• 1 medium-size sweet onion, sliced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup white wine
• 1 (10 3/4-ounce) can cream of mushroom soup
• 14oz can diced tomatoes
• 2 1/2 cups (about 1 1/2 pounds) shredded cooked chicken (I diced up three chicken thighs and cooked them up on the stove)

Preheat oven to 400 degrees F.

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in one tablespoon olive oil in a large skillet over medium-high heat 10 minutes or until golden brown. Add mushrooms, and sauté 3-5 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 for 15 minutes or until golden brown.