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Submitted by: Brenda Hager from Nancy, KY
Originally shared on the web 12/05/2018

4 c. sourdough bread, cubed
6 T. butter, melted and divided
1⁄3 c. grated Parmesan cheese
2 T. fresh parsley, chopped
2 sweet onions, sliced
8-oz. pkg. sliced mushrooms
10-3⁄4 oz. can cream of mushroom soup
1 c. white wine or buttermilk
2-1⁄2 c. cooked chicken, shredded
1⁄2 c. roasted red peppers, drained and chopped
1⁄2 t. salt
1⁄4 t. pepper

Toss together bread cubes, 1⁄4 cup butter, cheese and parsley in a large bowl; set aside. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes, or until dark golden. Add mushrooms and sauté 5 minutes. Add remaining ingredients. Cook 5 more minutes, stirring constantly, until hot and bubbly. Pour into 4 lightly greased ramekins; top each ramekin with bread cube mixture. Bake, uncovered, at 400 degrees for 15 minutes, or until golden. Makes 4 servings.