Chicken & Broccoli Cobbler
1/4 Cup Butter, melted
5 Ounces Martin's Potato Bread or Butter Bread, cubed (about 3 cups)
1/2 Cup Grated Parmesan Cheese
3 Cups Small Broccoli Florets
3 Cups Chopped Cooked Chicken
1/2 Cup Roasted Red Bell Pepper, chopped
10 Ounces Alfredo Sauce*
1/2 Cup Sour Cream*
2 Tablespoons Chicken Stock*
Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, and toss well.
Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2-qt. rectangular or oval baking dish or individual ramekins; top with bread cubes.
You can also use a can of cream of chicken soup and a splash of milk in place of the alfredo sauce, sour cream, and chicken stock.
Bake, uncovered, at 400° for 30 minutes (20 to 25 minutes for individual cobblers) or until bubbly and top is toasted.
Prepare as directed (through step 2). Then cover with plastic wrap and freeze for up to 1 month. When ready to serve, thaw overnight and bake as directed.