Chicken Cobbler Casserole


Two of our favorite things—chicken and cobbler—are the stars of this savory dish, and it can easily start with swinging by the grocery store to grab a rotisserie chicken. A cubed sourdough topping and roasted red peppers make it different from your typical chicken pot pie.

Chicken Cobbler Casserole
Photo: Alison Miksch
Prep Time:
10 mins
Cook Time:
25 mins
Bake Time:
15 mins
Total Time:
50 mins
4 servings


  • 6 tablespoons melted butter, divided

  • 4 cups cubed sourdough rolls

  • 1/3 cup grated Parmesan cheese

  • 2 tablespoons chopped fresh parsley

  • 2 medium-size sweet onions, sliced

  • 1 (8-ounce) package sliced fresh mushrooms

  • 1 cup white wine

  • 1 (10 3/4-ounce) can cream of mushroom soup

  • 1/2 cup drained and chopped jarred roasted red bell peppers

  • 2 1/2 cups shredded cooked chicken


  1. Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

  2. 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.

  3. 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.

  4. Bake at 400° for 15 minutes or until golden brown.

Related Articles