It's so strange feeling like I'm living stuck in transition. It is such an incredible blessing to be able to stay in our amazing church's mission house until we find a new home here, but it's an interesting experience living somewhere that is not your home. We have our clothes and Max's toys, but that's about it. Nothing else is ours.
So....I cook. I know it sounds weird, but cooking one of our favorite dinners makes me feel at home here. I have to admit to you, though, things have been so busy, I've only cooked a handful of times so far, but things are beginning to calm down. So, tonight I made on of our favorites....Chicken Cobbler Casserole. It's originally from Southern Living; I've altered it just a little to suit our tastes. If you're looking for a warm, cozy winter dinner, try this one!!!
Chicken Cobbler Casserole
6 T. margarine
1/2 loaf of French bread, cubed
1/3 c. grated Parmesan cheese
2 T. parsley
1 med. yellow onion, chopped
1 8-oz. pkg. mushrooms, sliced
1 c. buttermilk
1 can 98% fat free cream of mushroom soup
1/2 c. drained and chopped roasted red peppers
2 large boneless, skinless chicken breasts, cooked and chopped
-Melt 4 T. of your margarine. Toss with bread chunks, parmesan cheese, and parsley. Set aside.
-Saute onion in remaining 2 T. of margarine over med. high heat until golden brown. Add mushrooms and saute 5 additional minutes. Stir in buttermilk, soup, chicken, and red peppers. Cook over med. heat until bubbling, stirring frequently.
-Spoon heated mixture into a lightly greased casserole dish. Dump bread chunks over the top; press slightly.
-Bake at 400 for 15 minutes, or until golden brown and bubbly.
*If you don't have buttermilk, which I usually don't.....Combine 1 T. lemon juice and 1 c. milk. Let it sit for at least 5 minutes and..... TADA! Buttermilk substitute! I actually do this so much that I don't like the taste of real buttermilk anymore! Go figure!
Enjoy....cook.....spend time at home with your family. Good for the wallet, and good for the soul!
Blessings!
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Yum! It looks great! I'll have to try it. It sounds like something Phil would like to be sure. You said you've adapted it for your taste. Is this the adapted recipe or the original. If it's the original, what did you change? Love you!
ReplyDeleteJeanne,
ReplyDeleteThe original recipe calls for sourdough bread, but French is easier to find and cheaper. It also calls for 2 onions, but I've found that one is plenty. Two might be overkill, but you sure could try it! I also usually end up using 1/2 the carton of mushrooms since Ryan isn't a fan, but I say the more mushrooms the better!! Hope you like it as much as we do!!
yum!! that sounds good!! glad I stumbled across anne mullin's musings :) look forward to reading more!
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