• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 6 tbsp melted unsalted butter, divided
  • 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


  1. Preheat the oven to 200°C. In a medium bowl, toss four tablespoons melted butter with bread cubes, cheese and parsley; set aside.
  2. 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.
  3. Stir in wine, soup, peppers and chicken. Cook, stirring constantly, five minutes or until bubbly.
  4. Spoon mixture into a lightly greased 22cm square baking dish; top evenly with bread mixture.
  5. Bake for 15 minutes or until the bread cubes are golden brown.

You may also like

Leave a Reply

Your email address will not be published.