Chicken Cobbler Casserole

Note: this recipe serves 4

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 medium sweet onion, sliced
1 (8 ounce) package sliced fresh mushrooms
1 cup white wine
1 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 tablesppons melted butter with next 3 ingredients; set aside.
Saute onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and saute 5 minutes.
Stir in wine and next 3 ingredients; cook, stirring constantly until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
Bake at 400 degrees for 15 minutes or until golden brown.

To prepare for freezer:
Flash freeze the croutons; place in bag and seal. Prepare filling as recipe states. Allow to cool; place in bag and seal.

From freezer:
LEAVE CROUTONS IN FREEZER. Thaw filling and place in baking dish. Cook at 350 degrees for 15 minutes. Top with frozen croutons; increase oven to 400 degrees and cook additional 15 minutes until croutons are crisp and casserole is bubbly.