Long, cold winter nights are made for hot and hearty home-style casseroles. This Sour Dough Chicken Casserole has all the elements of pure comfort food. Chicken, peppers, mushrooms and onions in a wonderful broth topped off with Parmesan crusted sour -dough bread cubes. No matter the temperature outside, this dinner will warm you through and through.

Sourdough Chicken Casserole

Ingredients
4 cups sourdough bread cubes (about 1 “)
1/4 cup plus 2 tablespoons melted butter, divided
1/3 cup fresh grated Parmesan cheese
1 tablespoon dried parsley
2 medium sweet onions, sliced and quartered
1/4 teaspoon salt

1 (8 ounce) package fresh mushrooms, sliced
1 can (10 3/4 oz) cream of mushroom soup
1 cup white wine or chicken broth
1/2 cup roasted red peppers (chopped)
3 cups shredded rotisserie chicken
fresh ground pepper to taste

Directions

Preheat oven to 400 degrees.

In a medium bowl, mix bread cubes, 1/4 cup of the melted butter, cheese and parsley.  Set aside.

Heat a large skillet to medium-high heat.  Add the remaining 2 tablespoons butter, the onions, and the salt.   Saute the onions for about 20 minutes or until caramelized and dark golden brown. (Note, if your stove is too hot just turn down the heat to avoid burning).

Add the mushrooms to the onions and cook another 5 minutes, stirring frequently.  Add the soup, wine or broth, roasted peppers, chicken, and fresh ground pepper.  Pour the hot mixture into a 2 quart casserole dish.  Top with the reserved bread cubes.

Bake uncovered for 15-20 minutes or until golden brown and heated through.

Recipe adapted from Just A Pinch