This dish combines the robust flavors and cheesy bread topping of French onion soup with chicken pot pie.
Reprinted from the book Feel Good Food by Southern Living. Copyright 2013 by Time Home Entertainment Inc. Published by Oxmoor House, a division of Time Home Entertainment Inc.
|6 tablespoons melted butter, divided||1 (8-oz) package slided fresh mushrooms|
|4 cups cubed sourdough rolls||1 cup white wine|
|1/3 cup grated Parmesan cheese||1 (103/4-oz) can cream of mushroom soup|
|2 tablespoons chopped fresh parsley||1/2 cup drained and chopped jarred roasted red bell peppers|
|2 medium-sized sweet onions, sliced||2 1/2 cups shredded cooked chicken|
Preheat oven to 400°. Toss 4 Tbsp. melted butter with next 3 ingredients, and set aside.
Sauté onions in remaining 2 Tbsp. butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 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 or 3 (10-oz.) ramekins; top evenly with bread mixture.
Bake at 400° for 15 minutes or until golden brown.
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