- 6 tablespoons melted butter, divided
- 4 cups cubed sourdough rolls
- ½ cup fresh parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 medium-size sweet onions, cut in chunks
- app. 8 medium mushrooms, sliced
- 1 cup white wine
- 1 (10 ¾-ounce) can cream of mushroom soup
- ½ cup drained and chopped jarred roasted red bell peppers
- ½ cup sliced black olives
- 2 ½ cups cubed cooked chicken
- 1 grilled and sliced Italian hot sausage
- 1 tablespoon capers
•Toss 4 tablespoons melted butter with cubed rolls, parmesan cheese and parsley. Set aside.
•Sauté onions in remaining 2 tablespoons of butter in a large skillet over medium-high heat
until golden brown. Add mushrooms and sauté.
•Stir in wine and the rest of the ingredients, stirring constantly until bubbly.
•Spoon mixture into a lightly-greased 9-inch baking dish. Top with cubed bread mixture.
•Bake 350°for 30 minutes or until the top is golden brown.
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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