Sourdough Chicken Casserole

4  tablespoons		butter-melted
16  ounces		sourdough bread-cubed
1/3  cup		grated Parmesan cheese
2  tablespoons		chopped fresh parsley
2		medium sweet onions-sliced
8  ounces		fresh mushrooms-sliced
1  cup		white wine
10-3/4  ounces		cream of mushroom soup
1/2  cup		roasted red bell peppers-chopped
2-1/2  cups		cooked chicken-shredded
1  pinch		salt
1/2  teaspoon		black pepper

Tip: For nutritional information on all the ingredients in Sourdough Chicken Casserole just click on each ingredient name. Then adjust the serving size for any Sourdough Chicken Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400 degrees. Toss 3 tablespoons melted butter with bread, cheese, and parsley; set aside.

Saute onions in remaining butter in a large skillet over medium-high heat 15 minutes . Add mushrooms, and cook 5 minutes.

Stir in wine, soup, peppers, and chicken; cook, 5 minutes. Spoon mix into a lightly greased 9-inch square baking dish; top with bread.

Bake at 15 minutes.