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.
