Ingredients:
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
2 medium sweet onions, sliced
1 (8 ounce) packages sliced fresh mushrooms
1 cup white wine
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup drained and chopped jarred roasted red peppers
2 1/2 cups shredded cooked chicken
Directions:
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Saute onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and saute 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 at 400F for 15 minutes or until golden brown.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.