Prep Time: 10 minutes
Cook Time: 25 minutes
Bake: 15 minutes
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
Sautéonions in remaining 2 tablespoons butter in a large skillet overmedium-high heat 15 minutes or until golden brown. Add mushrooms, andsauté 5 minutes.
Stir in wine and next 3 ingredients; cook,stirring constantly, 5 minutes or until bubbly. Spoon mixture into alightly greased 9-inch square baking dish; top evenly with breadmixture.
Bake at 400° for 15 minutes or until golden brown.