4 cups cubed sourdough bread or rolls or day-old bread
1/3 cup grated Parmesan cheese
3 tbsp chopped fresh parsley
1½ cups sliced sweet onion
250g sliced fresh cremini mushrooms (or other capped mushrooms)
¾ cup white wine
1 can (320ml) reduced-fat cream of mushroom soup
½ cup drained and chopped jarred roasted red bell peppers
2½ cups shredded rotisserie chicken
Preheat the oven to 200°C. In a medium bowl, toss four tablespoons melted butter with bread cubes, cheese and parsley; set aside.
In a large skillet, place the remaining two tablespoons butter and sauté onions over medium-high heat about 15 minutes or until golden brown. Add mushrooms and sauté five minutes.
Stir in wine, soup, peppers and chicken. Cook, stirring constantly, five minutes or until bubbly. Spoon mixture into a lightly greased 22cm square baking dish; top evenly with bread mixture. Bake for 15 minutes or until the bread cubes are golden brown.