I'm always looking for ways to use up leftovers. I'm a firm believer that, with a few pantry staples, leftover food can be repurposed into fun and exciting new dishes. So, with some chicken in the fridge and old sourdough bread getting stale, the recipe below was born!
The combination of the buttermilk and the roasted red peppers adds just the right amount of tang to this dish. If you don't have any buttermilk, you can substitute white wine instead. The riced cauliflower is a great way to sneak in some vegetables, and it also adds nice body and texture to the dish.
Chicken Cobbler Casserole
4
10 minutes
25 minutes
35 minutes
4 tablespoons melted butter
4 cups cubed sourdough bread
1/3 cup grated pecorino romano cheese
1 tablespoon Italian seasoning
1/2 cup buttermilk or white wine
1 10 3/4-ounce can cream of chicken soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded, cooked chicken
1 12-oz bag frozen riced cauliflower, thawed
Preheat the oven to 400 degrees. Grease a 9x9 casserole dish and set aside.
In a large bowl, combine the butter, bread, romano cheese, and Italian seasoning.
In a separate bowl, combine the buttermilk, cream of chicken soup, red bell peppers, cooked chicken, and riced cauliflower.
Spoon the chicken mixture into the prepared casserole dish and top with the bread mixture.
Bake for 15 minutes, until the mixture is bubbling and the top is golden brown.
Allow the casserole to sit for 5 minutes before slicing into individual portions.
