This cobbler takes 15 min to prepare and is such a comfort food. I am not a huge fan of broccoli unless I eat it raw. But I substituted mushrooms and zuccchini makes this now a favorite of mine.
1/4 cup butter, melted
3 cups cubed sourdough bread (6 1/2 oz)
1/2 cup preshredded parmesan cheese
3 cups small broccoli florets (or equal amounts of zucchni and mushrooms to equal 3 cups total)
3 cups chopped cooked chicken
1/2 cup drained chopped roasted red bell pepper
1 (10 oz) container refrigerated alfredo sauce
1/2 cup sour cream
2 tables dry sherry (or you can use chicken broth or cream)
Preheat oven to 400. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese and toss well.
Combine broccoli (or other veggies) and next 5 ingredients in a large bowl. Spoon filling into a lightly greased 2 qt. rectangular or oval baking dish or individual baking dishes; top with bread cubes.
Bake uncovered at 400 for 30 min (20-25 min for individual cobblers) or until bubbly and top is toasted.
Chocolate Castles 