6 tbsp melted butter
⅓ cup grated parmesan cheese
2 tbsp chopped fresh parsley
4 cups cubed sourdough bread
2 medium onions (sliced)
1 pkg (8 oz) sliced fresh mushrooms
1 cup white wine
1 can cream of mushroom soup
½ cup jarred roasted red bell peppers (chopped and drained)
2½ cups shredded cooked chicken
Preheat oven to 400°.
Toss 4 tbsp butter, parmesan cheese, and parsley with bread and set aside.
Saute onions in remaining butter in a large skillet over medium-high heat about 3 minutes or until golden brown. Add mushrooms and saute another 5 minutes. Stir in wine, soup, peppers, and chicken. Cook for 5 minutes or until bubbly, stirring constantly.
Spoon mixture into lightly greased 9x9" casserole dish. Top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown.
