RECIPE # 4762 LOVELESS CAFE CHICKEN COBBLER Wed. Jan. 25, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4762 LOVELESS CAFE CHICKEN COBBLER Wed. Jan. 25, 2012

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 JESSE GOLDSTEIN / LOVELESS CAFE'

1 stick butter - divided

4 cups cubed leftover biscuits or bread

1/3 cup grated parmesan cheese

2 tablespoons chopped parsley 

1 onion, diced

1 (8 oz) package fresh mushrooms, sliced

1/2 cup diced sweet red bell peppers

1 cup buttermilk

1 (10 oz) can condensed cream of mushroom soup

2 1/2 cups cooked chicken, cut or pulled into bite-sized pieces 

Melt about 6 tablespoons of butter and toss with biscuits, parmesan and parsley. Reserve. 

Using remaining butter, sautéed onions in a skillet on medium-high until browned and then add mushrooms and bell peppers until cooked, approximately 5 minutes.  Add buttermilk, soup and chicken and stir constantly for another 2-3 minutes until all items are heated through.  

In an oven-proof casserole or cast-iron skillet top chicken mixture with biscuit cubes and bake in a 400 degree oven for 15-20 minutes until golden brown. Serve with a fresh salad and enjoy!

* If you want to do a 'more healthy' version – use olive oil instead of butter, white wine instead of the buttermilk and toss in tons of great veggies – think sundried tomatoes, spinach, artichoke hearts, carrots, zucchini, etc.  You could also go with a low sodium healthier condensed soup instead of the full-fat version.

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